Pizza Dough Science Redux

yaB

Nature Boy,[p]FWIW, the King Arthur Flour bread book that I finally located says that bread yeast starts to die off at 20°F. If your freezer achieves that temp, or if the dough was in a stream of very cold air as in a frost-free freezer, that could account for the slow re-start after thawing.[p]Bob

Nature Boy

yaB,
Interestin! Thanks for the info. I learned a bunch about dough this past weeks thanks to the great folks on this forum.
Great weekend to you!
Chris