Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Brush Blended Oil in an even layer into well dried pizza proofing boxes -or- hotel pans. Do Not line with parchment.
Neatly arrange frozen dough in rows of 3 x 4, for a total of 12 per proofing box -or- rows of 2 x 3, for a total of 6 per full hotel pan.
Lightly brush the entire outside of each dough with Blended Oil.
Place lids on top of the proofing boxes -or- hotel pans and stack as needed. Allow doughs to sit out at room temperature to break the freeze and prevent the doughs from sliding around, approximately 1 hour. This time may vary based on the number of doughs and the kitchen's ambient temperature. The warmer the kitchen, the less time they will need.
Label and date the pizza boxes -or- hotel pans.
Carefully transfer to refrigeration.
Proof for 48 hours. The dough is properly proofed when it has increased in size by 1/2, is visibly relaxed (no longer a ball), is tender and pliable and shows a visible change in color, being lightly flecked with gray specs.
Remove the proofed dough from refrigeration 1-1/2 hours prior to service.
Using a spatula -or- bench scraper, carefully remove each dough portion and lightly dredge both sides in all purpose flour.
Pat the dough to remove excess flour, then gently flatten the dough into a disc, 1/2" thick and 5" to 5-1/2" in diameter.
Line hotel pans with parchment.
Neatly arrange discs in rows of 2 x 3, for a total of 6 per full hotel pan.
Place another sheet of parchment on top of the doughs.
Repeat with another layer of 6 doughs, but no more than 2 layers, 12 doughs per pan.
Cover, label, date and store refrigerated.
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