Made a couple tavern style pies using the Kenji method w/ John Carruthers sauce recipe.

Pie #1 is sausage, onion, giardiniera, and mozzarella. Topped post bake with Romano cheese and a light hot honey drizzle.

Pie #2 is sausage, pep, green pepper, onion, mozzarella with the same post bake treatment.

I want to make a bunch of these crusts and freeze them. Would it be necessary to thaw them before baking with them? Thanks!