There is really no need to freeze it. It gets better with age. I make Pizza dough twice a month for the whole month and Friday is Pizza day. Lightly oil a plastic container with a tight fitting lid and keep it in the bottom of the fridge. At 4 days to is to die for, After 11 days of slow fermentation the flavors is OMG.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.