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The two hour dough from Martha Stewart recipe that was frozen on June 21 (http://eggheadforum.com/discussion/1153570/pizza-tonight#latest)
Out of the freezer into fridge this AM. 2+hours at RT tonight. The dough flavor very tasty, didn’t develop the large air bubbles as fresh, but did toast up nicely.
Cooked at 525, high in the dome, 4minutes, rotated 180 (have a hot spot on the right side of the small) 90 degrees for 2 more minutes. Removed the parchment and cooked 1 minute more.