long rise

I've been bread baking for about fifteen years. I certainly do not consider myself an expert, but I am normally competent enough to bake a passable loaf.

I am, however, stumped by this experience.

I made a batch of pizza dough a couple of weeks ago: AP flour, olive oil, salt, 1 1/2 tsp Red Star Rapid Rise yeast. I divided the slack dough into three 11 oz balls, used two right away, and threw the third in the freezer.