Defrosting pizza dough correctly?
Since my pizza dough recipe makes three 12" pies and I usually make two at a time, I regularly freeze extras just as you did.

To thaw, I have used both the countertop and refrigerator method.  Thawing on the countertop produced the best results.  The dough rolled as usual and the crust (a thin one) was crispy on the outside and chewy on the inside after baking.