First, let me help you with the correct terms: Dough does not swell, it rises. You do not defreeze, you defrost.
as for your question: you can freeze the dough before it rises, but it makes very little sense. the best way to freeze yeast dough is after the first rise: make the dough, let rise in room temperature, knead for a minute or two to push the gas out (the yeast produce CO2) and now you can freeze it.
the best way to defrost it is to leave it overnight in the fridge.
