With a batch of pizza dough by master pastry chef Jean-Yves Charon stashed in your freezer, from-scratch, pizzaiolo-quality pies can be at your fingertips any night of the week, no take-out required. Simply thaw, shape the dough and add your favorite toppings—like fresh mozzarella and basil for a classic Margherita—and bake. The dough yields a crust with a crisp exterior and a soft, chewy interior.