Once the dough is frozen, there will be no activity or fermentation.
If you want a 2 day cold fermented dough, you can freeze it as soon as you make the balls. When you want pizza, remove from the freezer 2 days before you plan to use it, thaw, and then place in the refrigerator for 2 days to do the ferment.
It's all about timing. Sometimes I need a 2 day dough ready to use one day after returning from a trip. In this scenario, I make the dough, refrigerate for 24 hours and then freeze it. When I return home, I thaw it and place it into the fridge for another day and then I have a 2 day fermented dough that works very well.