Hi Klaus, this particular pizza dough isn't a good candidate for freezing. That is because freezing dough always causes some damage to the yeast cells, and in order to effect the least amount of damage we recommend freezing yeast dough right after mixing and kneading. However, in the case of this recipe there is such a small amount of yeast that the dough really won't do anything if frozen at this point; it needs the extended rise time at room temperature to develop properly. With this pizza crust recipe you might want to consider making a half recipe, or par-baking and then freezing your extra crust, as described in this blog post. 

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