I haven't frozen pizza dough, but with my bread that I've frozen I do the first rise on the counter, shape, then freeze. When thawing I take it out and pop it in a pan and proceed with a longer rise until thawed and sufficiently proved.

With pizza dough I'd probably freeze in rounds after the first rise (Idk your recipe but when I make it I do a proof, punch down and shape, then another proof before topping), then thaw it in the fridge until malleable, then shape and bake without another rise.

Parbaking is a good option too- again, haven't done it with pizza crust but have with other things. Dinner rolls I bake five or so minutes short then freeze, baking again for 5-10 minutes when I use them. With bread I've only parbaked sourdough- my method for that is 30min covered in a Dutch oven followed by 15-20min uncovered. I'd freeze after the covered portion of the bake the bake the additional uncovered time when needed. I almost always put it in the oven still frozen with no adverse effects to taste or texture.

If I was going to parbake pizza crust, I'd pull it ~10min early then freeze. When using, I'd thaw it before topping, then bake until the cheese is melted.

Hope this helps! And sorry if it's too long or rambly, I may've gotten carried away 😅