I make this simple sourdough pizza dough, with the slight variation that I weigh my starter. A half quantity does me 2 pizzas. So that's 150g 100% hydration starter, 125ml water, 250g flour, kneaded in a stand mixer and rested (30 minutes to 2 hours depending on my evening). That gives me a nice easy to work dough. But I only want to make one pizza, so I freeze half of the dough - I roll it into a ball, roll it in flour, and put it in a generously floured plastic container, then freeze for about a week.
When I defrost it (in the fridge for 24 hours), it's always stickier and harder to work with than it was before freezing, despite having added a little flour in the dusting. The resulting pizza is just as good though (fairly thin, baked at 240°C on a slab of preheated granite).
It happens consistently, and I've noticed the same with naan dough. The last 2 batches of pizza dough I froze with a note about how easy they were to handle, to be sure I hadn't just made a sticky batch and forgotten by the time I defrosted it.
Why is this, and is there anything I can do about it?