It seems as though we have fallen into a routine of eating pizza once a week. We do not repeat any family meals more than once a month- but somehow pizza makes the weekly list. I have started to make crusts to put in the freezer to use for quick lunches as well. These little crusts are super easy to make and bake perfectly after they are thawed.
Usually, when I need more freezer crusts, I make an extra large batch of dough one night for dinner. Then, the next day I use the refrigerated leftover dough to make individual style pizza crusts. Simply portion the dough to make the size crust that you want, for mine I do about the size of a golf ball. Roll each portion out onto a floured surface. Poke a few time with a fork to prevent air bubbles. Place on greased baking sheet and bake at 400 degrees for 5 minutes. Allow to cool then place into a gallon freezer bag, and freeze. To thaw them for use I either microwave them for 20 seconds, or leave on the counter to thaw for a half hour. Top and bake at 400 degrees or until sauce is lightly browned.
- 1 cup Warm Water
- 1 tsp Yeast
- 1 Tbsp Olive Oil
- 2 tsp Honey
- +/- 2 cups Flour- I use Bread Flour
- In a large mixing bowl combine warm water, yeast, oil, and honey. Whisk to allow yeast to dissolve. Stir in 1 cup of flour with the whisk. Switch to a wooden spoon to mix in the remaining 1 cup of flour. Mix with wooden spoon until a ball of dough forms. Turn onto floured surface and knead until the dough is no longer sticky- add flour as needed. Place in cleaned mixing bowl with a bit of oil to prevent sticking. Allow to rise, covered with a clean towel, until doubled. About 1 – 1 ½ hours.
- To prepare pizzas roll ½ of dough on a floured surface with a rolling pin. Transfer dough to a greased baking sheet, or one lined with parchment paper. Repeat with remaining dough. Decorate pizzas with desired toppings and bake at 400 degrees for 10-12 minutes or until cheese is lightly browned.
- This dough can be made ahead and kept in the refrigerator after it has risen. Cover tightly and use within 2 days. You can also par-bake the dough by baking without toppings for 5 minutes at 400 degrees. Par baked dough can be frozen or refrigerated until use. Refrigerate for up to one week .