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.