Dough Preparation – How to Treat Brik Dough

Pizza dough is supposed to be stretchy and pliable, so it is going to be a bit loose. Given those characteristics it's not going to be able to hold a shape that well. You're best off aiming for a ciabatta shape, putting it into a tin or shaping basket. Best of all make a focaccia type bread with it by just spreading it out flat, letting it rise, then dimpling it with your fingers and pouring some olive oil and salt on it before baking.

I suppose we are talking about pâte brisée / salty pie crust or similar dough?

As 40 hours is scant 2 days and you are not using any ingredients that will spoil quickly, a fridge should suffice. Advantage: use right away w.o. thawing. Also avoids condensation from thawing, but propper wrapping should take care of that problem anyway.

My calculation: If you freeze the dough it'll need a couple of hours in the fridge to thaw, so assuming 2-4 h until frozen, 6-8 h to thaw (depending on shape): What difference makes 30 h at -18°C instead of 4°C?

I'm speaking from 30+ years of experience (we make a LOT of cookies here in SW Germany around Christmas). Neither my Mom nor I ever had mold problems after two days in the fridge.

One drawback though: If you prepare the dough and don't get around to baking it, the feezer would have been the better choice.

EDIT after clarification:
I guess we're talking something akin to pasta dough here? IMHO the same principles apply. I'd be a bit wary if you use eggs. Use fresh eggs or pasteurized, if you can get them.