cold fermenting/freezing DSP doh

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Hello all. I've been using the serious eats/Kenji recipe for DSP dough.  i would like to start cold fermenting the dough and freezing it for using later.  i have done this a few times with this dough but it's not really meant for that and the results have been unpredictable.  this dough is a same day dough and im wondering if anyone has a similar recipe or thoughts on how to modify this for a multi day CF. 

the basic doh formula here:
100% 300g bread flour (10.5 ounces; about 2 generous cups)
1.7% 5g instant yeast (0.15 ounce; about 1 teaspoon), such as SAF Instant Yeast
9g 3% salt (0.3 ounce; about 1 1/2 teaspoons table salt or 1 tablespoon Diamond Crystal kosher salt)
220g 73% water (7.75 ounces; about 1 cup minus 1 1/2 teaspoons)