While it was great not having to mix pizza dough for our supper this week, and it was super easy to take the dough out of the freezer in the morning, then let it sit on the counter for an hour to warm up, our pizza didn’t taste quite as good as it normally does. I may give it one more try, adjusting two factors – freezing the dough less than seven months (either it’s been a long time since we’ve had pizza, or my memory of what’s in the freezer is diminishing) and/or using flour (or even olive oil) instead of water to “pat out” the crust. We’ll see.