Place the frozen dough in a sealable plastic food container and leave it at room temperature, for approximately 4 hours, until the dough is clearly increasing in size. Alternatively place the frozen dough on a tray in the fridge overnight. Remove from the fridge about an hour before planning to use it, place in a bowl and cover the bowl with a slightly damp cloth or cling film for approximately 1 hour while the dough proves and grows in size.
For Pizza hand stretch or roll out to around 8-9 inches then simply add your toppings to create a ‘restaurant quality’ pizza.
Or for a fresh Focaccia loaf kneed the proven dough slightly, make it the size and shape of your choice, drizzle with a good slug of extra virgin olive oil and sprinkle with rock salt, rosemary and garlic then bake for around 10-12 minutes at 200°C/400°F/Gas Mark 6. To make a larger loaf combine a number of proven rounds of dough.