What can I add to a dough ( kind of pizza dough) to keep it fresh after frozen? [closed]








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I make some "mini pizzas" with a dough recipe i learned in Brasil, I'm interested in freezing the dough after being "half baked" meaning baked for half of the time, so I can bake again after frozen. I was wondering if there is something I can add that will make this dough taste more fresh even after frozen 


