There are two ways that I slack out frozen dough balls and get them ready to use for making pizza skins.
First, oil the dough ball and place it into a plastic bag (think bread bag), twist the open end to close and tuck under the dough ball as you place it into the fridge. Allow to thaw for 12 to 16-hours, then open and use for making your pizza skins.
A better method (I think) is to remove the slacked out dough ball from the fridge and set it at room temperature for about an hour, then place it back into the fridge for use on the following day. When removing the dough ball from the fridge to use, leave it in the plastic bag and allow it to set at room temperature for 1.5-hours, then turn the dough ball out into a bowl of dusting flour and open into a pizza skin. The second method described allows the dough to develop a little more fermentation flavor that the first method.
Tom Lehmann/The Dough Doctor