While different frozen dough manufacturers may have their own recommended handling procedures, this is what I have found to work well.
Remove frozen dough balls from the box and place in dough boxes, wipe with salad oil and place in the refrigerator (covered) overnight to thaw (slack-out). Once slacked-out, the dough is ready to use. We also have another method that we like to use too, once the dough is slacked-out, allow it to remain in the cooler for another 18 to 24-hours, then remove it from the cooler, be sure to keep it covered, and allow the dough to temper AT room temperature for 90-minutes. Then begin opening the dough into skins. The dough will be good to use for about 2-hours, any unused dough balls can be opened into skins, placed on screens and stored in the cooler for use later in the day. To use these skins, just remove from the cooler (be sure to keep them covered with a plastic bag) (I like to store the skins in a wire tree rack, then cover the rack with a plastic bag, keep the bag with the tree rack until al lof the skins are removed.used from the rack) allow the opened skins to temper AT room temperature for 30-minutes, then begin using them in the normal manner. I think this gives a much better flavored crust than the other, more direct method.
Tom Lehmann/The Dough Doctor
