Anyone use Sam's Club frozen dough and had puffy pizzas?

HawkeyeEgghead

Recently I read a great tip here about buying pizza dough from Sam's Club.  $16.75 for 20 dough balls.  The first pizza was very puffy which I assumed might be that I didn't dock before cooking on the large BGE.  My next cook I did three pizzas and docked the dough and got the same results.  Puffy pizzas with lots of bread. 

<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> 

When I think about the size of a pizza\slices they sell at Sam's they are huge pies leading me to suspect too much dough for a LBE pizza stone.  The defrost and proofing time was around 3-4 hours.  Anyone had the same experience?   

nolaegghead

I usually have the opposite problem with my Caputo Tipo dough, which is why I try not using a rolling pin....but you might benefit from that.

HawkeyeEgghead

Thanks Nola.  I'm looking forward to trying Cupto 00 flour.  I just got 5 lbs of the Cupto Pizzera flour from Amazon.  I did form and toss these doug balls by hand but it didn't take much to get to the needed size.  I'll try a rolling pin next.

nolaegghead

I bought 10 Kilos of that stuff a while back, got a new mixer the other day and tested it with an entire kilo batch.  Dough is aging in the manbearcave fridge right now for a few days.  Tastes better if you let it age in my opinion.  Works better.  1st pic from my new phone, btw.