If your sourdough is leavening strongly, I don't see why not -- I think it might not store as long as regular yeast-used dough, though - the sourdough yeasties are generally fewer in number and a little more fragile.
I freeze sourdough starter all the time -- I give it a feed so it is thick and very active, then spread it out on a sheet of waxed paper and freeze it. It makes it easy to keep a starter on hand without needing to feed it every week - I can reconstitute it when I want to bake. I've dried it too, and had it reconstitute well. What I've noticed is that frozen or dried starters seems to hold well for about two to three months before it "dies" -- a sour dough dough could probably keep up to a month, I would think.