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Pizza dough freezes really well which can be a great help during the busy Holiday party season. Using our Wood Stone Dough recipe, simply portion dough balls as usual, making sure they are rubbed or sprayed with olive oil. Cover and rest in the refrigerator for 8-24 hours. Then put them individually into airtight plastic bags. Freeze them flat on a sheet pan or in plastic tubs. When you’re ready to thaw, transfer to the refrigerator for 5-6 hours, or up to 12. Bring to room temperature about an hour before you’re ready to cook.