Pizza D'oh

I froze a bunch of pizza dough about 10 days ago and thawed it and cooked it last night.  It stretched out nicely, albeit thinly.

The toppings were prepped and ready and looking fine.  I was especially excited for the Gimme Lean sausage-style veggie protein log that was on sale.

green fluoro stickers are harbingers of good things

I lovingly layered the sauce, caramelized onions, sausage crumbles and veggie shreds and popped that baby in the oven.  This is when, unbeknownst to me, things went awry.

After 12 minutes at 450 degrees, the cheese was a-bubbling, but the dough was not a-cripsing.  Whaaa?!  (This alarmed me because for the first, fresh batch 12 minutes was spot on timing for a perfect crust.)  After another 10 minutes or more, the crust was looking better, but not stellar.  

Sigh.  In the end, the crust was chewy on the edges and a bit soggy in the middle.  The freezing and thawing process is not the way to go.  Oh well, the toppings were a hit at least and lucky for this cook, even mediocre pizza is a good thing!