Your dough can be frozen as individual balls after the rising (fermentation) stage. Just knock the dough back, reshape into a ball and place in a freezer bag. Remove the dough from the freezer about 6-8 hours before you need it. Leave it to defrost at room temperature. When you are ready, turn the plastic bag inside out and, using a floured hand, pull the dough from the bag. Knead the dough on a lightly floured surface for 5 minutes. Shape into a ball and leave for 20 minutes before rolling out.