I partially bake them first, before freezing.

Don't know how you like your pizza....thin crust or a risen crust?
If you freeze your unbaked crusts, they will need to be at least partially defrosted before you cook....or you will put warm, asa in cooked, stuff on the crust. That will allow the dough to rise some....which is fine by me.
But if you like a thinner crust, I would parbake them before freezing...just enough to kill the yeast and partially cook the crust. Bake your crust about 5 minutes at 375....cool, wrap and freeze. It will be like those pre-made grocery store crusts....but home made.

I get the simplicity, but I guess it depends on whether you want to raise now or later. I do a long cold rise anyway, so I freeze mine as dough balls, the same way they go for a cold rise. They have to be completely defrosted and room temperature before they start to rise again and are ready to be stretched. By which I mean that if you want them to rise it'll be awhile anyway.

Why not try all three, ball, rolled and parbaked? Then you'll get a sense of which you like best.

I would test different methods as plllog mentioned. I do see some trouble rolling out and freezing soft dough. Might need some oil or some corn flour to keep it from sticking to your wax paper or parchment. I personally prefer pre-baking a few minutes. I often pre-bake with a bit of sauce and a bit of cheese, even three cheeses and caramelized onions so i have a very quick pizza to pull out and add any fresh things i have to add as a topping 'on the day'.

And often when i do a pizza night i make a few extra to freeze while i'm at it...prepping and chopping. Freezes well and re-heats easily for a quick snack.

While you are rolling out your dough, one could be in/on your cooking method...for a quick few minute heat, then onto the next. A dozen in a half hour?

Freezing balls of dough, doesn't make for a big saving of time. The beauty of frozen ready to fill crusts is how fast you can get a pizza on the table. And you can give the dough that long slow rise before you shape and par-bake.
When I had family at home and a big upright freezer, I kept a stack of ready to sauce and bake crusts in the freezer. They were thawed and topped by the time the oven preheated.

Well...maybe not a "stack"...but 2 or 3....and when there weren't any....it was "Mooooom!!" LOL!

" I kept a stack of ready to sauce and bake crusts in the freezer. They were thawed and topped by the time the oven preheated."

That was what I was aiming for.

My goal for rolling out is to save time, a frozen ball doesn't do that, I don't want to go through the rolling/stretching process each time. I am going to try rolling them out and see what happens.

I am not inclined to pre bake because they bake in 6-8 minutes. I do think I'll probably need a little flour to help keep them from sticking, they will be on parchment with additional sheets of wax paper in between. They should be rolled thin enough so that once they are removed from their stack and set out, they should hopefully defrost pretty quick.

I mentioned the dough balls as a way to get a rise after freezing. :) For speed, I think Sleevendog's way, risen and par baked with some basic toppings sounds ideal.

If you're cooking pizza on a real STONE and that stone is preheated... cold/frozen dough could be a hazard. Put a store-bought, self-rising dough pizza on well heated stone (425-450) and it neatly CRACKED in half within about 30 seconds in hot oven>

I used to keep my pizza stone on the bottom of the oven. It broke when a cherry pie bubbled over onto the stone. Now, I use cheap quarry tiles and bake pizza on the gas Weber.