Reinhart's 100% Whole Wheat
I started this project last night and it culminated in pizza today. Yum. Probably the best pizza I've -ever- had. Fresh mozzarella and home-grown herbs on a soft, flavorful, chewy whole wheat crust.
The problem is that the dough recipe makes 5 personal-sized pizzas and there's only two of us. The recipe says that the dough can be refrigerated for up to 24 hours before using - but nothing about freezing. I'm not REALLY in the mood to have pizza two nights in a row. Can this yeasted dough be frozen? If so, what steps do I need to take to freeze it and thaw it before baking next time?