So I decided it would be a good idea to have some simple meals on hand in the freezer, for those nights when we’re too busy to cook. We both love pizza, so I thought that might make for a fun Sunday afternoon. Last week I got all the necessary ingredients and made myself some pizzas, and stuck them in the freezer. I would consider this experiment a success, so here is my recipe and method! Enjoy!
Basic Pizza Dough
Prep time: 15 min
Rise: 1 hour
Cook time: 5 minutes, 425F
Yields two 14″ pizza crusts
3 cups all-purpose flour
2 tsp quick-rising (instant) dry yeast
1 tsp salt
1 & 1/4 cup hot water
1 tbsp extra-virgin olive oil
Combine 2 & 3/4 cups flour, yeast and salt in a bowl. Using a wooden spoon, gradually stir in water to form ragged dough, using hands when necessary. Turn out onto floured surface, knead until smooth. Add flour 1 tbsp at a time up to 1/4 cup more if needed.
Place in bowl and grease with olive oil. Wrap dough and let rise in warm draft-free place for 1 hour. (Alternatively, place dough into fridge and let rise for 24 hours.)
NOTE: Yes, you do really need to wrap the dough. I did not and the top that was exposed to the air got all hard and crusty. I recommend using saran wrap.
Once dough is risen, turn out onto floured surface and roll into a flat circle, approx. 14″ across. Roll the doughly really thin. And when you think it’s thin enough, keep rolling. The dough will rise to 2 to 3 times it’s thickness in the oven – THINNER IS BETTER. Bake for 5 minutes at 425F, remove to cooling rack and let cool. Add pizza sauce and toppings, and place in freezer in freezer-safe bag until you want to eat it!
When you are ready to eat your pizza, cook from frozen for 15-20 minutes (longer for thicker dough) at 425F.
Combine to taste. Spoon over cooled pizza dough.
You can then top your pizza with your preferred toppings. Some recommended combinations are below. A note about the cheese: you need LOTS. Way more than you think.
– All meat: pizza sauce, pepperoni, hungarian salami, bacon (pre-cooked), italian sausage (pre-cooked), cheese.
– Basil ricotta: fresh basil leaves (chopped), ricotta cheese, fresh tomatoes (diced).
– Stacey’s favorite: pizza sauce, mushrooms, onion, green pepper, pepperoni, cheese.
– Onion & Gorgonzola with Arugula: onions (saute for 5 minutes), gorgonzola cheese, arugula (add to pizza after baking).
– Send your own topping combinations!
The pizza dough recipe comes from The Vegetarian Collection by Canadian Living. The onion & gorgonzola pizza also comes from this cookbook.