I don't think I would like reheated frozen pizza much, but a pack of hungry teenagers tends to be a lot more easy to please! You might consider precooking some of the vegetables that have a lot of water in them. If you freeze fresh bell peppers, onions and mushrooms their cell walls are destroyed and they come out a soggy mess when you defrost. If you don't want to cook them, you might consider partially dehydrating the vegetables before freezing.

I would test different methods as plllog mentioned. I do see some trouble rolling out and freezing soft dough. Might need some oil or some corn flour to keep it from sticking to your wax paper or parchment. I personally prefer pre-baking a few minutes. I often pre-bake with a bit of sauce and a bit of cheese, even three cheeses and caramelized onions so i have a very quick pizza to pull out and add any fresh things i have to add as a topping 'on the day'. And often when i do a pizza night i make a few extra to freeze while i'm at it...prepping and chopping. Freezes well and re-heats easily for a quick snack. While you are rolling out your dough, one could be in/on your cooking method...for a quick few minute heat, then onto the next. A dozen in a half hour?

Raw egg would have me seeing spots, but I have made huevos rancheros (whole wheat) pizza, which is a natural considering it's usually on a grilled tortilla. Getting the eggs right is hard, but it's good. If it were planned ahead of time, rather than just fine, we can have pizza for breakfast, I would have put peppers or pepper sauce in the dough, as well as Mexican oregano (I don't do cilantro!) and maybe some ground corn. But for spur of the moment, it was fine as is. Keeping in mind that my crusts have home milled whole wheat flour, malted barley powder and good EVOO -- they have a lot of flavor compared to many white doughs which taste mostly of yeast and salt--my number one favorite is chopped broccolini and onions sautéed with crushed red pepper. SO good! I also like throwing a handful of wild argula (my favorite green and go to decor) on top of whatever else is on the pizza. It'll dry up crisp except for the part that's in the damp. You can put just about anything on a pizza that you can on a sandwich. I haven't done curry yet, but I think I'd use a curry white sauce for the sauce, or if I had leftover madras sauce that would be good but it's a big deal to make right and I wouldn't do it just for pizza which is supposed to be quick and easy, and no fruit. How will you do the clams? I don't have a lot of experience with them, but there's the San Francisco thing of white clam chowder served in a small sourdough boule, and the clams and bread are fine together. And there's that tomato-y clam chowder that could be deconstructed on a pizza. I don't think fried clams would be good at all, and remember, the clams will turn to rubber if they're overcooked, so you have to hit the sweet spot. They probably need to be cooked ahead unless you do a slow pizza, but just barely. I always think of zucchini when I think of clams, but that's probably something I've been served.

00 flour won't make any difference if the dough is too wet, other than worsen the problem. The 00 flour is just ground a lot finer than other flour. What matters, regardless of the type of flour you're using, is the proportion of water, flour, and heat. If your dough is extremely wet, you can make it in a pan, but you'll have trouble using a peel. If your dough is not so wet, you'll be able to slide it off the peel having used only a slight dusting of flour. So the key is to get it as wet as possible but still have it be workable. If you want to use 00 flour, that works, but the mechanics are a little different because it absorbs water a little differently. In any case, look for a flour that has a fairly high gluten content. What makes your pizza dough spring is the sudden input of heat onto the dough surface. That heats the water in the dough, which creates steam, which blows up your dough. So you want your oven extremely hot and you want to put your dough on a material that transfers heat really fast. I have not used that Unii but supposedly it gets up to over 900 degrees F, which is fantastic and on par with many professional ovens. You should be able to make phenomenal pizza with that. For a home oven, I use a half-inch piece of steel directly under the broiler. My last stove would get the surface of the steel up to almost 700 degrees, which actually turned out to be too hot. I think the Unii has a stone in it rather than steel, which doesn't transfer heat as efficiently and which is a better material for the temps that oven can produce. in fact, it should be pizza heaven! We've made pizza at home a few times a week for many years and I've done it in a professional setting as well. There are lots of recipes for dough, but basically you want a slightly wet, but not too wet dough. You can start out with say, a cup of water and two cups of flour, and work up to around 2 3/4 cups of flour as needed, but you'll never want that much. Some people say to weigh the ingredients and go for a 65% hydration or even more if you can, but weighing or measuring really isn't the point - you need to be able to tell by feel and not by measuring. That's how people cooked for centuries anyway. A couple of other things - you should let your dough rest for a while once you mix in the water. It takes time for each granule of flour to become hydrated, and your dough will be a lot better if you give it some rest time. Anything from five or ten minutes to a few hours will help. Or do a sponge method, where you mix the yeast, water, and some flour a day early and let that bubble up, then add the rest of the flour, the next day. Remember that 00 flour absorbs water faster and it also burns faster in your oven, so you'll need to play with your timings and ratios. And if you use whole wheat for part of the flour, you can let the dough stay a little wetter than you might otherwise - the bran will take a longer time to absorb water and once it rises, it won't be so wet and sticky. So this is a long way of saying what someone above said much more eloquently - try adding a little more flour or less water. But be careful - you don't want too much flour or your crust won't be as good. Just a sprinkling of flour, work that, and if you need more, add another sprinkling. And remember that your dough will feel wetter when you set it to rise than it will once it's risen, particularly if you let it rise in the fridge overnight or for a couple of days. If you work with cold dough, it's a lot easier to handle. And finally it's your preference. Some people like a Neapolitan type crust, which is floppy and soft with a crisp cornicione, which is the thick part at the outer edge of the crust. Some people like what they call New York style, which is a thicker crust that you can hold up and which a lot of New Yorkers like to fold over lengthwise. That's a dumb move btw, and I can say that as a New Yorker, but you end up channeling the grease onto your shirt. Anyhow, best of luck!