I purchased two more Longo's frozen dough balls over the weekend to try out in the BS, but decided to try one out in the deck oven today, to see how it would bake there. I posted about the Longo's frozen dough balls at Reply 431 http://www.pizzamaking.com/forum/index.php/topic,26483.msg297544.html#msg297544
in the BS thread.
I got Steve to open the defrosted Longo's dough ball for him to see how easy they are to open. The pizza was dressed like the boardwalk style pizzas. The bake went well in the deck oven.
Steve mentioned that he thought the finished pizza should have had a little more salt added in the dough for the crust to taste better and I then noticed the same thing. On the Longo's frozen dough balls ingredient list the salt is listed as the second to last ingredient.
The Longo's frozen dough ball was oiled and put into a plastic container before I went to market yesterday and then was left to defrost in the deli case until this morning. I then put the container out at room temperature until later this afternoon when it was used. I found it interesting that the dough ball did not overferment from the long while it was left at room temperature.
I also found out the Longo's frozen dough balls need to be baked at a lower temperature if I try them out in the BS again.