Welcome to the forum.
Bill/SFNM is one of the few members I am aware of who freezes a dough based on 00 flour, and he even does it with a naturally leavened dough. However, if you do a search on the forum you will see just about every possible way of freezing dough. Some will make their dough in the normal way and then immediately freeze it. Others will let the dough ferment, either at room temperature or in the refrigerator, and then freeze it. Often it is an afterthough when someone discovers that they have leftover dough that they cannot then use. So they just freeze it rather than throwing it away. When professionals make frozen pizza dough, they take special steps up front that are calculated to improve the finished frozen dough, as by increasing the amount of yeast to compensate for the damage done to yeast during freezing, and by using colder water. To give you an idea as to how this is typically done, you may want to take a look at Reply 272 at page 14 at http://www.pizzamaking.com/forum/index.php/topic,576.260.html
. The frozen dough described there, as well as the defrosting techniques, is for a so-called Lehmann dough, which is a New York style. However, the principles are essentially the same. As a former chem major with a medical background, I am sure you will have little problem in understanding the basic principles involved.