You can’t rush thawing pizza dough, but you can speed the process without sacrificing quality. Seal the dough in an airtight food-storage bag and submerge it in a bowl of cold water. Change the water every 15 minutes; it takes about 15 minutes to thaw 1 pound of dough. You can use heat to thaw frozen dough under controlled conditions, but you have to combine it with the dough’s second rise so it will bake evenly.
High-volume bakeries and pizza places use proofing cabinets — heated cabinets that hold dough at around 130 degrees Fahrenheit — to thaw dough and start its second rise.
To recreate these conditions at home, unwrap the frozen dough and coat it with a thin layer of oil. Place the dough in a covered pan and place it in the oven with a pan of boiling water. Heat the oven for 2 minutes on the warm setting; then turn it off. Proofing time varies. Take the dough from the oven when it doubles in size.
References and ResourcesU.S. Department of Agriculture: “The Big Thaw -- Safe Defrosting Methods — for Consumers”
Red Star Yeast: Proofing and Ripe Test: Second Rise