This is something sold at Solo Pizzeria in Nagoya. I visited in March and the pizza was outstanding. See my YouTube channel for a vid on my visit. This place is somewhat of a novelty because they sell pies at crazy prices(about $6 per pie, whereas the same type of pizza goes for $30 anywhere else in the country) that anyone can afford because the owner wanted to keep NP true to it's roots..."food of the common people".
These are 200 gram doughballs that are frozen before being allowed to ferment. I've only had my hat in the NP arena for about six months(since I got my WFO in November 2012), so I can't say with any authority that this frozen dough would or wouldn't produce a great crust, provided it's baked in a WFO. However, the yeast, if not frozen for some unusually long period or under bad conditions, should go to work after defrost, as expected...and maybe even slower, which isn't a bad thing.
I live in Japan. I speak Japanese so if any of you have any specific questions(serious), please post and I'll contact the owner and ask and, of course, report back here.