Yep. it still rises a bit once its thawed.
I've had very good luck freezing pizza dough in the past, should be ready to go. Thaw slowly in a bowl at room temp, covered with plastic wrap, and you'll start to see it rise after it's thawed and the temp reaches 75 degrees or so.
Freezing yeast doesn't kill it - just slows it right down. It's more likely to be damaged by freezer burn, so make sure you wrap the dough tightly and seal in a freezer bag.
Thaw slowly as above, at room temp, or overnight in the fridge. Make sure it's proved (grown in size) and is at room temperature before using.
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