You certainly can Margaret! I would simply divide the dough in half prior to the shaping step and put 1/2 of the dough in the freezer in a Ziploc bag for up to 8 weeks. When you are ready to use it, thaw it out in the bag at room temperature (or overnight in the fridge) and shape the dough once it is completely unfrozen, then rise on the counter until puffy as usual, top and bake. Happy baking!

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