I'd like to make several batches of pizza dough to freeze. The recipe I use calls for a small amt. of yeast and a long in-refrigerator rise (about 8 hours). After coming out of the fridge, it goes to a warm spot for an hour or so; I then stretch it to make the crust and cook immediately. I love this crust, but I'd really like to to be able to make pizza without having to plan so far ahead.
If you have experience w/freezing this type of dough, would you suggest that I a) freeze the balls of dough as soon as I take them out of the fridge, then defrost as needed and then put them into a warm spot and proceed OR b) freeze the dough after the second "rise" after it has sat in a warm spot for an hour OR c) complete all steps, including shaping into crusts, and then freezing the crust? Or is freezing a bad idea altogether?