[boar_d_laze]

Total agreement with the other guys. Your original dough looks more like a biscuit dough than a pizza dough. Chicken pot pizza anyone?

Other thoughts:

Freezing dough is not remotely a good thing. Not if you care, anyway. If you have other options, take one.

Have you ever worked with a biga? It's sort of between a sourdough starter and a poolish. It means planning a day or two ahead of time and allowing for a fairly slow rise, but the payoff is a tangy, chewy, signature-good crust. Alas, no freezing, but you can store in the reefer for at least a day. Take out, finger-dock, top, bake. An extra day's storage in the reefer not only won't hurt it, it will add a little sour which is a good thing. Is that too complicated a process for your outfit?

While it's true blueicus isn't me, it's also true I'm not he. Anyway, he'll sure as h#ll do.

BDL