This might seem like a silly question, but if you want to freeze bread or pizza dough, at which stage do you have to freeze it? Before it's risen? After it's risen once and you've kneaded it? After the second time it's risen?
With pizza dough I don't go for second rises so I freeze it in a pizza-plate-size disc straight after mixing and rolling out. Bread dough for rolls I allow to rise once, form into balls and then freeze. That way they defrost and do their second rise at the same time. Bread dough I don't freeze because the quick prog on my bread-machine turns out a fresh loaf in under 2 hours.