When the take out backup plan isn't necessary

A month or so ago Nicholas asked if we could make a recipe he saw on TV... well computer games were way more interested so when I had half the pizza pockets done - I gave up, too much work. I rolled out the other half of the dough, pilled on my ingredients, rolled it up and put it in the freezer. I had serious doubts on this giant log of dough and pizza toppings. I opted to thaw it out last Saturday, let it rise for a good long time, and bake it. I had a backup plan and everything ready! I kept measuring to see if I was getting close to the magical 190 degrees for bread to be done - finally it was... I sat it on the table full expecting to be ordering take out. Grabbed a jar of pasta sauce - sliced into it? It was great! We all liked it! I would have put more toppings in next time - but for sure it was a winner of a recipe! Below is the tweaked recipe... I would do half the dough recipe to be honest.... that would make one stromboli... or make two - one for the freezer and one for the oven! I would NOT bake this from frozen... give it a day to think about itself.... then bake it... avoid the raw sticky dough mess.

Pizza Stromboli
Dough:
2 teaspoons instant or active dry yeast
8 cups all-purpose flour
2 teaspoons kosher salt
2/3 cup olive oil, plus more for coating the bowl

Directions
For the dough: Sprinkle the yeast over 3 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine the flour and salt. With the mixer running on low speed (with a paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together. (The dough will be sticky.) Form the dough into a ball.
Coat a separate mixing bowl with a light drizzle of olive oil and toss the dough in the olive oil to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 hour to rise. Then put it in the fridge to chill for 2 hours or longer. (The dough is much easier to work with when very cold.)
When you are ready to make the pizza pockets, take half the dough and roll it out into a large rectangle. Spread out sauce, then all toppings, then top with mozzarella cheese.
When ready to cook, place on a baking sheet and bake at 400 degrees F for 35 minutes.