First, thanks everyone for your thoughts on frozen dough. This forum is incredible.[p]Yesterday I set the second chilled doughball on the counter. This one had thawed, then been in the fridge overnight. After 3 or 4 hours (yesterday mornin) it was just sitting there doing nothing, and Katman mentioned it was probably no good. [p]Well, for the heck of it, I left it in the ziplock on the counter all day, and by bedtime last night, the thing had started rising again. Now it has doubled, but it has been at room temp for 30 hours or so! I smelled it, and it smells like dough with a slight alcohol undertone. [p]This thing still worthless? Or might it make the best pizza I have ever had?