Quote Originally Posted by ProZachNation
I do not know if the yeast argument is correct (feel free to correct me though) but yeast works usually at room temp or in a fridge. And the yeast puts air pockets into the dough. Well yeast is killed when it goes into the oven regardless of anything.
So yeast is really only acting before the crust is cooked.
So couldn't yeast be added to frozen pizza dough let sit out for yeast to do its mojo then frozen, when cooked it would be identical yeast mojo'd to normal pizza.

Or am I missing something?
Yeast is 90% inactive 34-38 degrees F. It will rise but only slightly in a refrigerated environment. It increases activity as the temperature goes up. It eventually will die at higher temperatures(~120+), but the typical pizza that comes out of a conveyor or brick oven, is around 150 degrees F, so the yeast is active until it is about 75% cooked.