Good afternoon. I have noticed & read your past posting on "RAW DOUGH FREEZING" with much interest. I recently had occasion to review that very subject. The only paper that I could locate on this subject is from the university of Illinois. dated 1965. I have others as well, I just saw them no more than 6 or 8 days ago & I cannot remember what I did with them. Whenever I locate them I will call your attention to them by giving you the website of the mid-western universities that have done extensive research on this subject, due to their States economic exposure to their largest cash crop, namely "WHEAT".
Unbaked yeast dough may be frozen. The best stage to freeze yeasted dough is before the final rising period. Mix & knead dough & let it rise the first time. (I assume they mean Fermentation) Punch down dough & shape into the desired shape & freeze. It may be made into nonspecific shapes & shaped after it has thawed.
TO THAW: If already shaped into final shape, thaw frozen dough in the cooking pan. Thaw at room temperature about 3, hours or in the refridge overnight.
if not shaped into the final form, place in refridge to thaw 8. hours or overnight. Let the dough then stand at room temp. about 15, miutes to warm slightly before shaping. END OF REPORT.
Now then Peter, when I finish mixing my pizza dough I scale them into(6) 8 3/8 oz each & cover them loosely in plastic wrap & place them in the refridge for 2 hours. I remove one for my dinner that eve. & freeze 5. I have noticed over the years that after approx 3 weeks later or so, the pizza balls do not taste the same. They lose some of it's flavor. Other then that I have never had any problems freezing.
Anyway Peter, you mention in your well-written report beginning with the last paragraph.... 2nd sentence that upon baking you noticed that the crust had blisters. As you know, that condition is simply caused by escaping gas from the crust. Gas is lost more quicker in cooling dough than it is being made in the dough due to a matter of course, because cooling increases the solubility of the carbon dioxide in the water. Upon baking... the water in the crust will accumulate in the small cells remaining & form the blistering. No- matter some people think that condition is desireable.
Enjoy the rest of the day young man.