That's a tough one, Rose, because normally we'd suggest partially baking the crust and then freezing it. But, since the cheese baking and bubbling right up to the edge of the pan is the main part of what makes this pizza so good, that wouldn't work well. You can certainly try freezing the dough before it's been shaped. It likely won't rise as much as it would had it not been frozen. You'll never know until you give it a shot! 

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