For best results, thaw the dough balls overnight in the fridge. The next day, re-ball each dough portion, place it in a Babadoh dough tray, cover, and allow it to prove at room temperature for4-8 hours.
Due to the natural yeast, sourdough dough balls need extra time to proof and rest after refrigeration or freezing - you may need to allow several hours longer than our other dough balls for the yeast to fully reactivate.
Once proofed, stretch the dough into a 12" pizza base and bake as desired.