Dear Karen:
I have only ever frozen pizza dough, but with great success, and would
imagine that just about any other dough can be frozen. I put the dough
in the freezer once the dough cycle on my Oster is done. I wrap it in
freezer bags, which are a good size. I take the dough out the morning I
plan to make pizza, and bring it to room temperature before I handle it
(it doesn't take its shape if it's cold). You might try shaping the
dough in a pan before freezing it, then let it warm up and rise before
baking.
I hope this is helpful. I'd love to hear about other people's freezing
tricks as well - let me know what works and what doesn't.
Cheers,
Catherine