Freezing doesn't kill bacteria, it's actually how biologists preserve their samples. Most yeast you buy in a store (e.g. Fleischmann's) are better if you freeze it after opening for best quality.
To be fair, when freezing bacteria in a lab, you usually add glycerol to help avoid ice crystals (which is the thing that would kill the bacteria in the first place). That's not something you'd necessarily do here. However, so long as the dough mixture isn't too wet, I wouldn't see why it couldn't be frozen as-is