Let me start by saying that this is *the best* dough recipe that I've tried...and I've tried a lot! It results in the perfect combination of a crisp crust but with an airy/chewy interior. Wow. Now for my question: When I use this dough from the fridge, all works great. But last time, I froze three portions after they were in the fridge for 2 or 3 days. At that point, they had risen nicely, were bubbly, etc. Yesterday evening, I transferred one of the frozen portions to the refrigerator to thaw overnight. This morning, I took that portion out from the fridge, formed it into a ball, and let it rest on the counter (covered) for a few hours. The problem is that it did *not* rise again or get bubbly; it just kind of spread into a blob. When I baked it, there was very little spring and it turned out pretty flat. This has now happened on two separate occasions. I'm wondering what might be causing that and what (if anything) I can do to prevent that or mitigate that? It must have something to do with how I'm freezing/thawing it -- as I said it works just great if I don't freeze. But obviously the recipe/blog indicates that I should be able to freeze it...and I have to figure out a way to make that work because I can't/shouldn't eat that much pizza! :)

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