I make three batches of dough at a time. And I store the dough in the refrigerator. Which lasts for a couple of weeks before I have to toss it (the moist environment is a breeding ground for mold). During its time in the refrigerator, the dough will rise somewhat. I take the dough out of its container a couple of hours before cooking and let it warm up and rise the rest of the way on the night of the pizza.
But, for the last batch of dough, I tried storing the dough in the freezer immediately after mixing it. This dough should last for months if not years in the freezer. But it requires extra steps before it is ready to use as a pizza. I let it defrost in the refrigerator for a day. And then I stuck it in the oven with the light on to proof for eight hours. Which it did just fine. But it was now too late to make pizza. So I stuck it back into the refrigerator. The next day, I plopped it out and made pizza. I think sticking it back into the refrigerator actually helped a bit. Because the cold dough sticks to itself better. I can easily and carefully remove the dough from the bowl without deflating it that much. Which leads to an easier to stretch pie.