I have just made some dough for pizza. The same as i would a standard white loaf dough mix, using 100% bread flour.
I let it double in size, then knocked it about to deflate it, divided it in to portions and have frozen it..
What i would like to know is, after i defrost it, do i shape it then let it rise and then put toppings on?
or do i defrost let rise then shape and let rise again? Im a little confused being new to baking..
surley if i let rise then roll out ready for toppings, the yeast will deflate as i roll it, or flaten it into pizza shape?