Can you freeze dough?

The short answer is yes, you can freeze dough. It will retard the yeast and you would have to ensure it defrosted thoroughly prior to baking it off. There are two methods. One is to flatten and fold the dough and freeze it. This method allows for a fairly rapid defrost and it is easier to determine that it is defrosted before shaping into the loaf for the final rise. The second method is to shape the loaf and freeze it. You pull it out, allow it to defrost and rise, then bake it off.

Elkhorn

I agree with Elkorn, it is most definitely okay to freeze dough. In fact, we have heard stories about how when frozen dough is defrosted correctly, meaning it is let to rest and complete thaw out, the flavors seem to be more pronounced.

This may not be exactly the kind of information you are looking for. Still you may find it of interest: whenever I am short of time for baking bread, I buy genuine frozen sourdough loaves from a bakery near where I live. The loaves are already fully baked when they arrive at the bakery (from where I don't know) AND they are totally frozen. The bakery simply heats them up in an oven for 15 minutes at 350 degrees and sells them thus to the customers. If you ask, they will sell you the frozen ones as well. I have bought quite a few of their frozen ones at some point. When reheated at the above-mentioned temperature, they are still very good and they keep for several days. I was rather surprised by all this the first time I encountered this. But there you go.