For anyone that might be interested, this is the dough I used in the mystery dough. I was surprised at how hydrated this dough felt. The dough when defrosted and cold fermented was super soft. I didnít know what TF I used, but just stretched the dough ball out to a 18Ē skin. The mystery dough was that easy to stretch out. I might have stretched the skin too large for all the toppings we added. I am not sure of what happened that the skin tore during the bake. When I am at Walmart again, I am going to purchase another frozen dough ball to play around with. I liked this frozen dough ball better than another frozen dough ball I had used before. If anyone wants to play around with this frozen dough, I would recommend a two day cold ferment, that includes from the frozen state of the dough ball.
I found it interesting how the bottom of the frozen dough ball had small squares imprinted on the dough ball.