Prepare the Dough

• You might want to adjust the amount of yeast in the pizza dough slightly if you are going to freeze it after mixing and kneading in the bread machine. Rose Levy Beranbaum, author of the "Bread Bible," recommends adding up to 25 percent more yeast to the dough recipe, to make up for any yeast that might be killed or damaged when you freeze the unbaked dough. Proceed with your recipe as directed, using the dough setting on your bread machine.

Get Ready to Freeze

• Divide the dough based on the size of pizza you plan on making in the future or as directed in the recipe. For example, if you are going to make two pizzas, divide the dough into two equally sized portions. Shape each portion into a ball. Roll the portions in flour to lightly coat. Place each in a zip-top freezer bag and squeeze out the air before placing in the freezer. You can also flatten each ball into a disc before freezing, to make rolling out the thawed dough a little easier.

Go the Par-Baked Route

• If you are concerned about the damage your pizza dough might sustain in the freezer, you can roll out and bake the dough for a short amount of time before freezing. Roll out the dough into a circle or rectangle, then bake in the oven, without toppings, for 5 to 10 minutes, depending on how thick the crust is. Take the dough out of the oven and let cool completely. Wrap the par-baked crust in plastic wrap, then aluminum foil and freeze.

Letting It Thaw

• The dough needs time to thaw before you make the pizza, even if you shaped and par-baked it. Let it thaw on the counter or in the refrigerator, depending on how much time you have. If you are taking it out of the freezer the night before you plan on baking the pizza, let it thaw in the refrigerator, for at least 12 hours. If you are pressed for time, the dough ball or rolled out dough should thaw in about 60 to 90 minutes on the counter, at room temperature.