Dough – Does it matter if I freeze dough before proofing

As quoted in the New York Times:

Freezing does not kill the bacteria in food, as can be seen from the recent outbreak of salmonella poisoning involving an ice cream product, said Dr. Robert Gravani, professor of food science at Cornell University in Ithaca, N.Y., and a food safety expert.

The series of folds you're doing serve to degas the dough so that it can ferment longer (thus developing more flavor), and to help strengthen the gluten. A third fold wouldn't hurt most doughs, but in the case of a pizza dough it could make it too tight to be easily workable. I would suggest spacing out the other two folds longer in the future. If your dough looks like it will collapse if it rises any more, punch it down and fold it but be sure to give it a long time to relax before using it.

If you just punched it down, you could transfer it to your fridge at this point to slow it down. Just give it time to warm up again before using it.