If you're using a baking stone or steel, place it on a rack in the middle or bottom third of your oven. Preheat the oven to 500°F or as high as possible (mine gets up to 550°F).
If you're making 12- to 14-inch pizzas, roll or stretch out each ball of dough to a 12- to 14-inch round. (Make sure your freezer is spacious enough to fit the pizzas you're making; if your freezer is small or overstocked, mini pizzas might be the way to go!) If you're making mini pizzas, divide each ball of dough into four to 6 equal-size pieces, and roll out each piece to a 4- to 8-inch round, depending on how thick you like your crust. Place the dough rounds on a baking sheet, pizza pan(s), or pizza peel (if you're using a baking stone or steel).
Prick the dough rounds all over with a fork. Transfer the baking sheet(s) to the hot oven, or shimmy the dough rounds from the pizza peel to the hot baking stone/steel. Bake just until the crusts are light golden on the bottom and no longer tacky on top, 2 to 5 minutes. Remove the crusts from the oven.
Arrange your toppings on the counter in separate bowls, and place the parbaked pizza crusts on a large cutting board or other clean surface. Top the crusts with your desired sauce(s), vegetable(s), meat(s), cheese(s), and condiments.
Wrap each topped pizza in a layer of plastic wrap, pressing down gently to eliminate air bubbles, then wrap it once more in a layer of aluminum foil. This double wrapping keeps the pizza nice and fresh during its extended stay in the freezer. If you do not keep plastic wrap in your home, feel free to wrap the pizzas in double layers of aluminum foil or one layer of parchment followed by one layer of foil.
Label the wrapped pizzas, and find a flat place for them in the freezer. It's not the biggest deal if they don't lie perfectly flat, but the flatter they are in the freezer, the more evenly they will bake in the oven when you're ready for pizza night. Freeze your pizzas for up to 3 months.