This was my second exeriment in the last month with frozen pizza dough. I made a pizza last night with dough I had frozen about a week ago. It was a Lehman NY Style dough that I had frozen after completing a 24 hour refrigeration seven days ago.
My feedback on this pizza is quite good. As a matter of fact, I can't say that the pizza lacked any quality characteristics that could be attributed to the freezing of the dough. As usual, there were a few preparation/cooking techniques that I didn't execute to perfection and that affected the finished product. But in no way did I sense any lack of quality, taste, or texture from the frozen dough. After experimenting with frozen dough twice in the last month, I no longer will hesitate to make extra quantities of dough and freeze them for future use. The length of time the dough is able to remain frozen is a question that I don't have an anwer to at this point, but I do know that the one week timeframe is a very safe one.