I got a nastygram from an irate pizzamaking.com member who found my opinions on frozen dough sacrilege. Over the past few months, I've had some good success making my own dough, but prior to that, I was buying my dough at a bakery just a little north of Boston. They sold frozen dough balls in cases of 30. I found that defosting a dough ball in the fridge about 30 hours before baking gave me a terrific crust. However, after several weeks went by, the composition of the dough balls (even though frozen) started to alter, and it wasn't that good.
So I think that if you can get a consistent and fresh product, you can probably get good results.
My opinion on making a pizza with frozen dough was that there are other aspects to a pizza other than dough, and using a known good dough gave me the opportunity to perfect the other aspects of my pizza creation process - sauce recipes, cheese types and brands, oven temperature and bake time, etc. Once I was getting a pizza that I liked, I started experimenting with creating dough.