Traditional Pizza Dough - recipe from Zojirushi
1 1/4 C water
1 1/2 T olive oil
3 3/4 C bread flour
1 1/2 T sugar
1 1/2 t salt
2 t yeast
This will make 2 big 16 inch crusts or 4 smaller crusts, about 12 inches each.
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| after you roll out the crusts, let them rise a bit while the oven preheats be sure to dock them -poke holes in them - so they don't puff up all over like a pillow I used a big meat fork |
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| bake the crusts at 500 degrees for just 5 minutes |
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| wrap each crust in plastic wrap or put in bags if you have bags they will fit in Then just put them in the freezer. When you want pizza, get your sauce and toppings ready. Unwrap your crust and top it as desired - no need to thaw. Then just bake at 450 degrees until done. |
I make this in a bread machine but I am sure it would be great done by hand or in mixer.
Thanks for the tip, I will be doing this!
ReplyDeleteSmiles,
Carol
I love this idea! I'm in the mood to bake ahead..and I love that feeling of storing things up. So nice to have a pantry and freezer filled with things you made ahead. And we love pizza~
ReplyDeleteOh thanks so much. We love pizza and this will be great to have on hand. Before Friday 2/24, we had not been to a pizza parlor in ages. For the four of us it was nearly $50 including sodas. Ouch!!!!
ReplyDeleteHomemade is so much better!!
blessings, jilly
Thanks for sharing, I am so going to give this a try
ReplyDeleteThe pizza crust sounds easy enough. I ran across a 15 minute crust and have been using it.
ReplyDeleteThis is great Rhonda! My daughter was just telling me the other day that she was thinking of making pizza crusts to freeze! She's been baking her own bread lately and now planning to expand. :)
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