Tess, you can indeed freeze the dough. We suggest increasing the yeast called for by 25 percent to help give it a boost once it has thawed. Go through the motions; knead, let it rise, deflate it, then shape or divide it if you want. You'll then want to put it in a freezer-safe bag, a double bag is even better. If you want to vacuum seal it, freeze it solid first. It can be stored in the freezer for about 4-8 weeks. When you want to bake it, take it out of the freezer and let it thaw and rise overnight in the fridge, that way the dough will be ready to shape and bake. I hope this helps, Bryanna@KAF

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