"Justin, I took the plunge and froze about ten balls of dough in late October (it is mid December now). I put the dough in a freezer bag sprayed with some cooking spray with two balls in each bag. I thawed the pizza in my fridge for 24 hours.

While the thawed dougn rises, looks and tastes like the original pizza, the dough tears much more easily. All I would suggest is that you not overload the pizza with ingredients and bake on a pizza stone. The tear problem only occured when I put the pizza in the oven on a rack (I got lazy). It does not tear when you put it on the stone.

Once the pizza is in the oven, your problems are behind you.