The left is the batch of dough. I had it in a old turbo oven bowl inside a hot water bath in the oil change tub. Worked well but the dough got rolled flat then chucked in the freexer straight away. If I had my shit together I'd have a warmer cupboard or something so the crusts rise a bit before I freexe them. Its half self raising flour so maybe that compensates. I didnt go crazy with weird ingredients like blue vein cheexe and capers, just basic bitch stuff. I got too use it up anyway.