In April, I participated in a PMQ online chat in which Tom Lehmann offered to answer questions about dough, and frozen pizzas and doughs in particular. I participated because one of the things I had been meaning to do for some time was to make a frozen version of the Lehmann NY style dough--for those occasions where it might come in handy to have a few spare dough balls on hand. I had already read a considerable amount of Tom's writings on this topic, and reported on the subject on several occasions on this forum myself, but most of what he has written has been for professionals, such as commissaries that make frozen dough balls for use by pizza operators who do not want to make their own dough balls. And those commissaries have all the latest equipment for freezing dough balls quickly (which is important to minimizing damage to the yeast), using either flash freezing that gets down below -25 degrees F, and maybe even lower when cryogenic freezing techniques are used.
The basic question I posed to Tom was what I should pay close attention to if I were to experiment with making frozen dough in a home setting. I intentionally left my question open ended so that I wouldn't bias the response. Tom's answer was that I should forget about trying to make frozen dough at home, saying that it was hard enough just to make ice cubes in a home freezer, never mind trying to freeze one pound balls of dough. His advice was to freeze the crust by itself, then top it, freeze it again, and then wrap. Doing this, he added, the pizza would last for about 2 weeks. He also made a point to mention that I should go easy on the veggies as they do not freeze well in the home freezer, and that they get all soft and mushy when the pizza is baked.
The one time I intentionally made a frozen Lehmann dough ball, the results were nothing to write home about. I followed all the steps that Lehmann (and others) recommended to make and freeze dough, including using ice cold water and increasing the amount of yeast to compensate for the yeast that would be destroyed by freezing, but the dough several days after freezing and following the recommended defrosting steps yielded only a mediocre crust in comparison with a freshly baked one. Lehmann has never said that a dough can't be used outside of his recommended 15-day period--only that the quality starts to go downhill rapidly after that. I remain optimistic that at some point I will figure out how to achieve better results. I do not have a separate standalone freezer--which I suspect would do a better job than my refrigerator freezer section.