The last time I made foccacia, I told you that I had two more balls of dough in the freezer for a later meal. Tonight, I pulled them out to see how they did from a frozen state. I was pleasantly surprised - I thawed them for about two hours on the kitchen counter, and although they were still slightly frozen in the center, it actually made it much easier to roll them out.
After I rolled them out, I brushed them with garlic oil (which I was disappointed wasn't a little stronger tasting in the final product).
Mike did the cooking and topping - whole milk mozzarella and parmesan with pieces of pepperoni. He must have liked them, because he asked if I have any more dough in the freezer for later this week :)
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