Given the background description of some cooking related query, summarize the question into a title

[EX Q]: Like many people, I rely on coffee in the morning to really get me going for the day. I always use more than the directions require to get more caffeine for that extra morning jolt.How much ground coffee should I use to reach caffeine critical mass in my brew? Is there a formula for volume of grounds per unit of water that I can use so I can get the maximum caffeine experience without wasting coffee?
[EX A]: How can I maximize the caffeine content of my coffee?

[EX Q]: Last time I made pizza dough I was a bit...generous with the ingredients - not a problem, I thought, as I'd read before somewhere that pizza dough is nicely freezable. So, I broke the dough in half, sealed up one piece and placed it in the freezer - this was done immediately after kneading, with no time given for rising.Now I've got a frozen lump of pizza dough in the freezer, and I'm not sure how I defrost it so it also then rises correctly and cooks well.If I just leave it out uncovered it will presumably rise inconsistently because the middle will take much longer to defrost? So should I leave it in the fridge first?Or, is it better left somewhere warm through the entire defrost to help fire up the yeast?Or have I "done it wrong" and may as well dump this particular piece?
[EX A]: Defrosting pizza dough correctly?

[EX Q]: Sweet potato fries are one of my favorite sides. I also love the taste of pumpkin, and thought it would be good to replace the sweet potato in sweet potato fries with pumpkin. I am looking to make something very similar to sweet potato fries, but I am curious on a few things.I would love for them to be crispy on the outside and soft on the inside. Should I fry them or bake them? Other than salt and pepper, what spices would bring out the flavor of the pumpkin or pair well with it; would spices be necessary to make them tasty?
[EX A]:
How to make Pumpkin Fries