The Works: It’s the leftovers – smoked salmon, avocado, Parmesan Cheese, tomatoes, red onions, capers, salt and pepper. The 7 oz. dough was made using iced water, flour, salt, and instant yeast. Then it was frozen in a personal sized Ziploc, defrosted in the fridge for 24 hours and proofed at room temperature for 3. When stretched out it was so thin and see-though it looked like a huge version of the windowpane test photo. After cooking it for 7 minutes at 500 degrees, the crust snapped like a dry bone upon contact with our teeth.