I have survived and am ready to post: FROZEN WHOLE WHEAT DOUGH
It turned out to be not too bad but I wouldn't get it again. I got home and found the completely defrosted dough still in the bag in my sink (thought the boyfriend put it in a bowl. silly me.) This was around 8 p.m. I don't leave the heat on at home and it was downright cold so the dough was easy to work with. I forgot that I threw away my busted rolling pin and was at a lost but then remember the collection of wine bottles. Ta Dah! (See ma, drinking does come in handy! Now lay off.) I pre-heated the oven to 450, rolled out the dough, and topped it with wheat germ, sauce, mozzeralla, and leftover enchilda mix (ground sausage, spinach, and garlic). It took 8 minutes to cook at 425. The crust was chewy not crackery which I like better and the overall flavor was too wheat-y.
However, it was super easy to work with and I would like to try the other flavors.
It should be OK. Most doughs can sit out at room temperature for several hours. My son-in-law makes his dough for pizza early in the morning, it ferments all day on the kitchen counter until dinner time. The dough is often crawling out of the bowl in which it is fermenting.
I once looked at the TJ pizza dough in the refrigerated case. It looked too loosey-goosey to me. I'm accustomed to having a firmer dough. Let us know how the stuff works.