When to freeze dough and retarding formula

I am not sure if this is the appropriate place to post this but I couldn't find a better place.

I was wondering if people have a general idea of at what point in a doughs fermentation it is okay to freeze it/how it effects the final loaf.

I love to bake pizza for the family for dinner but with my crazy busy schedule often forget to make up the dough enough time in advance. If I could figure out a way to make and freeze dough balls in advance and then take them out to thaw in the fridge (or even on the counter in a pinch) I would make up 100 dough balls one day when I have time and then take them out when necessary. So I guess that question is at what point in a doughs fermentation cycle can I then stick it in the freezer and know that it will thaw in the fridge for 24 hours, factoring in all that retarding/fermenting time and have it come out of the fridge at the right time ready to roll

2nd and related to the first question, is there a formula for retarding the dough. For example, x number of degrees will buy you x number of minutes. so if you know what the original recipe is you can factor in retarding the dough accordingly. 

Not sure if this was all clear but if anyone can help that would be great.