I can't help you with the before/after question. But my thought it to let it rise first, then punch it down and freeze. If you freeze it first, wouldn't that kill the yeast, preventing it from rising late?? I don't know. Just a thought.
BUT, I just wanted to add a tip that I learnt the hard way.
When you are thawing the dough, don't do it in the microwave. My DH always tries to thaw it quickly for pizza and ruins it. It dries out on the outside forming a hard crust. Also, parts start to cook no matter how low you put the level. So you have to pick through it ripping off the ruined bits and are left with much less than you started with.
So just plan ahead--put it in the fridge in a plastic sealed bag. It should be a big bag in case it rises before you get to it. If it hasn't risen yet, put it in a bowl, cover it in olive (or some other oil) and cover in a tea towel. Put it in a warm place to rise.