I would like to freeze some pizza dough. So if i mix it which i do in a bread machine, then i usually cold ferment for a couple days before the bake. If i would like to freeze some, do i at this point after a couple day ferment put it in the freezer or shoudl i put it direct in the freezer before a 2 day ferment. Also, what is the max you shoudl freeze. I am thinking i should do my 2 day cold ferment, then freeze then when ready to bake for that day, take it out of the freezer and let it come to room temp.