Eileen, I would recommend against the freezer - not just because you'll need more time to cook, but because you'll still want to be able to scoop the dough! Scooping can get tough even after an hour or more in the fridge, much less 4 hours plus in the freezer. I keep my dough stored in the mixing bowl with some sealing plastic wrap over it, but a ziploc bag should also work fine. Storing in the bowl is more a convenience for when it comes time to scoop - the dough will be quite firm and a stiff metal bowl is easier to grip. If you're storing for 4+ hours, the fridge should easily be cold enough.

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