Freezer Pizza Crust. Great
Source of Recipe
BBR
Recipe Introduction
Posted by: chefly*************I made this with half whole wheat and used it as the base for a breakfast pizza. It worked great. I prebaked them, topped them and finished baking the next morning, so I didn't end up freezing the dough but I'm sure it would work well.
List of Ingredients
2 cups very warm water (not hot)
2 packages yeast
3T flour
5 cups flour (can use all white flour, 1/2 wheat+1/2 white, or all wheat, if freshly ground)
3T. sugar
1 T salt
cornmeal (for dusting bottom of pizza)
1T. oil
Recipe
Cooking Day Instructions:
This recipe works best by preparing single batches. In a large bowl, combine warm water, yeast, and 2T flour. Sprinkle 1T flour on top of mixture. Wait until flour is totally absorbed, then add remaining ingredients.
Knead the dough:
By hand: 7-10 minutes or until very smooth and elastic, not stiff.
By electric (stand) mixer: Knead, using dough hook, until dough begins to clean sides of mixing bowl (6-12 minutes, depending on your mixer) Do not allow dough to get too stiff.
Divide dough in two. Roll out on cornmeal dusted surface. Brush crust lightly with canola or olive oil and prick with fork every 1/2-1 inch. Prebake 5-8 minutes in preheated 500 degree oven. Remove crust from oven and cool.
To freeze unfilled pizza dough shells. Stack pizza shells using plastic wrap or waxed paper between each shell or freeze individually.
To freeze topped pizzas. Top with desired ingredients. Freeze, using plastic wrap and foil.
Serving Day instructions:
Thaw slightly. Preheat oven to 450. If unfilled, add your favorite toppings. Bake pizza 15-20 minutes or until crust is nicely browned and cheese is melted.
|
|
member logon
