I'm slowing working on the enclosure for the dome and am now ready to install the cement board. We've been making some pretty good pizzas so far. The Caputo flour works as well as I expected. In the past I've made pizza dough and froze it for later use with reasonable success. Anyone tried to freeze the Tipo 00 dough? I'd be curious to know if freezing it does any wierd chemistry to the dough.