As you know, there are some pizza chains, like Papa John's and Domino's, that produce dough balls in commissaries that are shipped fresh in refrigerated trucks to their stores. Other chains, like Pizza Hut, use frozen dough products. If a chain using commissaries makes the dough balls only for their stores and the dough balls are used a short period after production, is it necessary for that chain to invest in and use very expensive specialized equipment for making and flash freezing the dough balls at very low temperatures (along the lines that Rich's, Lamonica's, etc., might do) or can they just make their dough balls pretty much as normal using standard commercial commissary equipment for making fresh dough balls (with maybe a bit more yeast) and freeze them in static freezers of some sort pending shipment to their stores? In a way, it is somewhat like I might do in a home setting. For example, I might make frozen dough balls in the normal manner (maybe even without increasing the amount of yeast), freeze them in my refrigerator freezer compartment, and use them, say, a week or 10 days later (much as you have recommended in your many writings on this subject).