On Sun, 20 Dec 2020 13:30:07 -0600, Snag wrote:

> On 12/20/2020 11:12 AM, Graham wrote:
>> On Sun, 20 Dec 2020 09:05:47 -0800 (PST), Bryan Simmons wrote:
>>
>>> On Sunday, December 20, 2020 at 10:49:44 AM UTC-6, Graham wrote:
>>>> I've made plenty of pizza bases with "00" Italian flour that have had a
>>>> superb texture - light and crunchy, but not tough.
>>>> A few weeks ago I found that the "00" flour in the pantry had passed the
>>>> expiry date so I made several bases (after the first fermentation) and
>>>> froze them.
>>>> I thawed one of them out last night and set it in a warm cupboard to rise a
>>>> bit. No reaction! I made the pizza anyway and the crust edges were almost
>>>> as hard as concrete.
>>>> I will try and proof another one but it looks as if the remaining will end
>>>> up in the land-fill.
>>>
>>> It's not your flour. It's your yeast that's gone bad.
>>>
>>> --Bryan
>>
>> It must have snuffed it in the freezer. The yeast is otherwise fine as I
>> use it regularly.
>>
>
> I keep my yeast in the freezer ... but in a sealed glass jar . That
> said , I have also had "failure to rise" problems with frozen dough ,
> though mine were dinner rolls . I suspect I left them frozen too long ,
> several weeks IIRC . Those that I have thawed within 2-3 weeks of
> freezing have been fine . Now I bake the whole batch and freeze them
> after baking .

I think that par-baking after the second rise is the way to go. I have
another that has been in the warm cupboard all day and shows no sign of
rising.