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

Input: Consider Input: 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?

Output: Defrosting pizza dough correctly?

Input: Consider Input: I'd like to experiment with making purees (particularly carrot and parsnip, if it matters), but I don't have a food processor or any other mechanical mixing/blending tool. Is there anything I can do or is a processor necessary?

Output: Can you puree without a food processor?

Input: Consider Input: I was trying to make some homemade flour tortillas, but I made a mistake and I added ~9oz of shortening to 4.5 cups of flour. I'm unsure what to do with the flour mixture because I do not want just to throw it away. I also added a tablespoon of salt and a tablespoon of baking powder and around of 1 1/2 cups of water. Is the mixture still good for flour tortillas?
Output: What to do when too much shortening is added to flour?