I always make lots of dough at one time and freeze it, uncooked, in the size of a ball I will use for 1 pizza. I pull it out of the freezer 6-8 hours before use and let it thaw in the bag it was frozen in so it won't get hard and crusty while thawing. Use oil when spreading it out so it won't stick to you. The other way to do it is bake your crusts and then freeze them. Then just pull them out add your toppings and bake.
I have never made bread machine dough though I am sure it should work out ok too.
Good luck.
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