Today I received my weekly email from Cook's Illustrated that included a report on freezing pizza dough. As I have reported before, my practice is to make the dough and then freeze it. My doughs are for the most part low in yeast (a fraction of your 0.83%) and can take a few days to rise in any noticeable fashion so I end up using them rather than freezing them at that point. However, as the CI report reproduced below states, pizza doughs that are frozen after rising do better than those that are frozen right after they have been made.
Published September 1, 2007. From Cook's Illustrated.
When should I freeze pizza dough? Before or after rising?
To answer this question, we made our basic pizza dough recipe—which makes enough for two pizza crusts—and froze it at two stages: immediately after mixing the dough and after allowing the dough to fully rise. After we shaped the dough into balls, we wrapped them in plastic wrap coated with nonstick cooking spray, placed them in zipper-lock bags, and froze them. A few days later, we thawed both doughs on the countertop, letting the unrisen dough rise for the two hours specified in the recipe. Next, we shaped both batches of dough-in addition to a freshly made batch and refrigerated dough from the supermarket-topped them with tomato sauce and mozzarella cheese, and baked them at 500 degrees for 10 minutes.
Tasted side by side, one of the frozen versions was nearly as good as the freshly made dough: The dough that had been frozen after rising was easy to shape (the gluten strands had had ample time to relax), crisp on the outside, chewy in the middle, and fresh-tasting. The dough that had been frozen before rising, on the other hand, was flatter and slightly tough. The freezing step had killed many of the yeast cells, resulting in a partially arrested rise and lackluster crust. Finally, the store-bought pizza dough received surprisingly good ratings from tasters.
If you have extra dough you'd like to keep around for later, be sure to let it rise fully before freezing. The best way to defrost dough is to let it sit on the countertop for a couple of hours or overnight in the refrigerator. (Thawing pizza dough in a microwave or low oven isn't recommended as it will dry the dough out.) And for last-minute pizza cravings, store-bought refrigerated dough is an entirely acceptable option.