Ha! Usually, I think “oh, pizza sounds good” … about the time I’m hungry. So, I pull out a disk, unwrap and put it on a bare granite countertop. I think you have granite also, or at least stone and this goes along with the thermal mass discussion on your Instagram … you probably know, but things thaw faster on stone, lose heat faster also. Anyway, as soon as the disk feels pliable, I shape it a bit, turn it over on the countertop, etc., etc. I preheat a cast iron “stone”. Then add toppings and I pretty much do a “bake from cold”, i.e. it is not all puffy when it goes in the oven like it is if you bake it fresh. But the hot stone and warmish dough gives some spring and I get a nice crisp on the bottom crust with puffy edges.
***Edited days later after next response. I realize I never wrote estimated time. I’m going to say about 45 - 60 minutes from freezer to oven.