Hi Jim,
That’s an awesome question, I have refrigerated the dough for its first rise overnight so that the following morning I can bring it up to room temperature separate the dough into balls and then bring it to a second rise before cooking it on the skillet. But I have never frozen the dough before. I don’t know how that would work with a two rise needed in the dough.
Now I’m just thinking out loud. I would think if we’re going to try to freeze it, I’d freeze it after the second rise or at least I would try it that way or test it that way first. But as I mentioned, I’ve never done it before, but if you do this, please let me know how it turns out.

Oh no!!
Most of the time it’s the yeast .. either it gets killed with too much heat or the yeast is too old.
Please don’t give up… this recipe is so good!!