I've fridged dough right after the mix for a slow rise. But when should
you freeze it? After the first rise when it should have doubled? I
mixed a double batch, let it quick rise in a warm oven, then divided
and froze half.

Couple of days later I let the frozen dough thaw in the fridge for
about a day, maybe two, then let it sit at room temp for a couple of
hours. It rolled out nicely for a deep dish crust, then prebaked
briefly before taking filling. The crust was okay, but a little flat.

Was the day or two thawing in the fridge too long? Should the dough
come from freezer to room to thaw and rise a little more?

stark wrote:
> I've fridged dough right after the mix for a slow rise. But when should
> you freeze it? After the first rise when it should have doubled? I
> mixed a double batch, let it quick rise in a warm oven, then divided
> and froze half.
>
> Couple of days later I let the frozen dough thaw in the fridge for
> about a day, maybe two, then let it sit at room temp for a couple of
> hours. It rolled out nicely for a deep dish crust, then prebaked
> briefly before taking filling. The crust was okay, but a little flat.
>
> Was the day or two thawing in the fridge too long? Should the dough
> come from freezer to room to thaw and rise a little more?

I've never had good luck freezing my own dough... the results were
similar to yours, it's as if the yeast was killed off.