Freezing pizza dough…

So I’d really love to start making more pizzas but one of my issues is always time. So I thought it would be good if maybe I could spend one of my days off just making a bunch of dough and then freezing it. My question is kinda general to all pizza style doughs, but kinda focusing on NYC dough recipes…do you ferment the dough first whether it be a room temp or fridge ferment, then freeze?  Or do you freeze it right away after mixing, then let it thaw and rise the day you want to cook the pizza?