Yeah, I think the pressure will be a problem. The cabin pressure
will be lower at higher altitude than near the ground. The cabin is
pressurized, but the pressure does vary. If I drink from a bottle of
water at high altitude and then tightly cap it, after we land I
invariably find the bottle squished up. more than a little bit
As suggested , maybe you can freeze the dough, pack it in dry ice in
a little styrofoam cooler, and then pack that in a checked bag? It
is *VERY* cold in the luggage compartment. (I can usually feel the
residual coldness on items in my checked luggage when unpacking.
--
Andy Nguyen