Make sure you allow the defrosted dough to come completely to room temperature. And handle gently. You don't want to punch or knead out all of the gas created by the yeast.
Are you freezing it before or after the second rise? You will get better results if you freeze it right after the first rise. When you allow it to rise after it has completely thawed and come to room temperature, then that should be the second rise.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"