Here is the experiment I wanted to try with frozen doughs. I took my standard hybrid which had fermented in the fridge for 3 days, reballed it and stuck it in a freezer bag to freeze for 2 days. Took the dough out of the freezer and let set in fridge 1 day. I reballed this one 4 hours prior to bake. The dough was solid...it gave some resistance when I pushed it out....if I were really good I would have given it a couple quick tosses...but I'm not. My point is you can lift this dough up and let it hang from your fists, thus all the surface flour falls off. I'm showing you a photo of my peel with corn meal....there is very little....the corn meal does not stick to the dough and what little does brushes off easily. Coarse corn meal is what we've used for all 36 years I've been in the biz....You CAN overdo it though..just know that!
I didn't have much in my fridge for a pizza...so I beat up a couple eggs, added black pepper and mozzarella. This baked in my home oven, at about 535 degrees, just a bit more than 5 minutes. The pictures will show that the crust and bottom could have been much browner (and were well on the way to getting there), but I had to pull the pizza before i burned the top (I definitely wanted to eat this too). Look at the oven spring...this with just 4 hours from reball...and I'm telling you 2 hours would also do the trick....and I have to add...this was a great breakfast !!!