HELP - - - Freezing Pizza Dough
Re: Adaptation of Jim Lahey's NoKnead Pizza - - - adding honey into the formula.
Day One - Mixed ingredients and let dough ferment for 18 Hrs at 70 degrees.
Day Two - Divided dough and immediately froze unneeded dough in oiled freezer bags.
Day Five - Transferred frozen dough into refrigerator at about 10:00 PM
Day Six - Removed dough from refrigerator at about 2:00 PM for final rise.
PROBLEM: The dough now had a rancid odor and subsequently threw the dough away.
QUESTION: Has anyone had similar experiences, and/or can anyone explain what may have gone wrong? I've frozen pizza frequently without the honey, but have no clue what went wrong this time. The pizza that was baked on Day Two after the 18 Hr fermentation and subsequent 2.5 hour final rise was great.
Any thoughts and comments would be greatly appreciated.
Neil C. Denver