@eldorado99 Alright. Made pizza. Took the dough out of the freezer on Tuesday night before bed and placed in refrigerator. Thursday evening, I pulled it out and gently pulled it from the sides and folded it into the center. Repeated after rotating 90 degrees. Placed face down in a bowl lightly greased with olive oil. Made sure both sides were coated. Covered. Took out 3 hours before cooking. Made sure not to stretch the dough outside the pan. Just a little stretch as I was dusting it with flour and transferring it to the parchment.
This week's pizza did not tear. I was watching the dough as I was stretching it. If it starting getting thin, I pushed the dough back and stretched it at a different area. Heated oven for 30 minutes at 500F. High broil for 30 minutes. Set back to bake at 500F and launch pie via parchment. Take out parchment at minute 2. Set back at high broil. Start turning pizza at minute 4. Take out at minute 6. Cool on wire rack for 5 minutes. Turned out awesome!
Toppings: Genoa salami and red onion