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

[Q]: Cake, Bread or AP? My goal is a 'chewy', 'moist' brownie. I have always used AP in the past, but am wondering if an alternative flour might improve the final result.
[A]: What is the 'best' flour to use for brownies?


[Q]: I was gifted with a soft serve ice cream dispenser. however it's such a pain to always keep the machine on and running each time I want ice cream--more so that it highly consumes electricity. I wish to know if there is a way I can produce my soft serve in a large quantity and store it in my freezer so I can always remove and take a scoop each time I want soft serve. I tried it once but it went hard as a rock and lost its texture when I allowed it to defreeze.Is there a trick to keeping it soft and close to the consistency in the freezer?
[A]: Can I store soft serve ice cream in my regular freezer?


[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?
[A]:
Defrosting pizza dough correctly?


