Slow or static freezing of just about any type of dough is possible if you can live with a shelf life of 10 to 15-days, and in your case it looks like you will be well within the shelf life expectancy of your dough. Just formulate and process the dough in your normal manner, then form into pizza skins and place on screens or some other flat surface and freeze until solidly frozen. I like to allow for at least 90-minutes for this. Once frozen, the skins can be packaged with pieces of parchment paper separating the individual skins and placed into a plastic bag and then into a corrugated box for deliver to the place where you will be making the pizzas. For added insurance toss in a piece of dry ice before you seal up the case and drive over. When you get to your destination you can either separate the skins and place them on pans with a little peel dust and allow them to thaw overnight in the fridge, or you can keep them forzen until shortly before (about 1.5-hours) before you anticipate using them. Remove a frozen skin form the case and place it onto a surface with some peel dust or in an oiled baking pan if you intend to use one. then brush lightly with olive oil, tent with a piece of plastic and store at room temperature. The skins should be ready to go in about 90-minutes.
Tom Lehmann/the Dough Doctor