Gio, if you'd like to freeze some (or all) of the crust, try kneading, dividing, shaping, and then freezing the dough immediately without letting it rise at room temperature. Store the dough in one-pizza portions in zip-lock bags or airtight container, as shown here. This way when you let the dough thaw in the fridge overnight and then at room temperature for a few hours, the yeast should still have some raising-power. Give this approach a try and see if helps. Good luck! Kye@KAF

• Reply