Recommendations on how to freeze the dough when making a big batch?

My first instinct is to freeze the disks after step 4. Then defrost in the refrigerator for a couple hours before rolling, cutting and baking. If you want to get as far as you can before freezing, you could roll the dough out, cut it, chill (or freeze if you have room) the individual dough coins on a sheet in the refrigerator, toss them into a ziplock bag and freeze them that way.

Again, though....my first instinct is to freeze the dough in large disks.