I am going to see about vacuum sealing some frozen dough and then letting it sit in my fridge for three months before I bake it.
Like Bob, I'd like to know how this turns out if you decide to proceed. So, please take good notes on what you do and report back on your results. I assume the three months you mentioned is freezer storage, not storage in the refrigerator compartment. Also, does your freezer have a defrost cycle or is the freeze temperature held constant?