I am always interested in what happens with different frozen doughs. I had a few pieces of frozen dough balls that I defrosted on Monday. The frozen doughs were the boardwalk style of dough and the Detroit style dough. As they defrosted I picked at them and tore away pieces of the dough that were already defrosted to see what the inside of the frozen dough balls looked like. I also broke up some of the ice crystals of dough. There were tiny pieces of fresh leftover dough from the boardwalk and the Detroit dough and all were kneaded together. The weighs came out right to try to make one bigger pizza (about 16") and a Detroit style pizza. The bigger pizza turned out okay, but while the Detroit style pizza was baking I went to the Greek stand to purchase some food for today. After I got back Steve and I both forgot about the Detroit style pizza, so I didn't take any photos of it. It sure looked good before it burnt. I would have liked to see the crumb structure of that pizza, but it was burnt too much.
The dough was gassy when it was opened and the skin edges were pressed on, but the middle wasn't pressed on much on the regular pizza. The dough balls sat out at room temperature for about 3 hrs.
The crumb was moist and the rim crust had varying amounts of oven spring on the one pizza that turned out okay.