Who doesn’t enjoy staying in for pizza night once in a while instead of going out or delivery? At our house, we try and do pizza night every Friday and the kids really look forward to it.
This Freezer-Friendly Pizza Dough is amazing because I can make a large batch ahead of time and freeze for later- which in return makes dinner less stressful and pretty quick.
I’ve tried buying mixes where you add water to make dough, we use tortillas, flatbreads, cauliflower, the pre-made crusts, and Pillsbury biscuits- which are all fun to do once in awhile- but the convenience of the make ahead Freezer-Friendly Pizza Dough is the winner EVERY single time.
My kids love making their personal pizzas and it ends up being a pretty fun evening with no arguments over what’s on their pizza since they made their own! It’s a win win for mom 🙂
They love to see what pizza their dad likes best. Cheap entertainment huh?
I use a large bowl to mix my dough in to keep mess off counter. I also double the recipe since I would rather make this mess once and have double the product- this is going into the freezer anyways 🙂
Ingredients:
- 2 c. warm water-105-115 degrees (now we are working with yeast so you can’t have it hot or it will the kill the yeast, and you can’t have it cold or the yeast wont activate)
- 2 T. Active Dry Yeast
- 2 t. Sugar
- 2 t. salt (I always use kosher salt and put in a dish on my stove- you will not find Iodized salt or a salt shaker in my house- its a chef thing 😉
- 4 T. Oil (just about any oil would be fine- I used vegetable)
- 5 c. flour or enough flour to make your dough
Instructions:
- Pour warm water into a bowl and sprinkle with the yeast.
- Stir until dissolved.
- Add remaining ingredients and mix gently until it forms a “sticky” ball. Adding a little flour at a time until your dough comes together, but not adding too much flour that your dough will be dry. I do all this in my large bowl,
- keeping the mess in my bowl and not on my counter. But you can also knead on your counter if you are familiar with this technique.
- Divide dough evenly and place into baggies and place in freezer.
- That’s it!
- To Prepare:
- Remove from freezer
- Defrost in a bowl for about 3-4 hours
- Roll out onto a greased pizza pan, parbake dough(meaning to bake dough partially). Bake 350 for about 5-10 minutes- you don’t want dough to brown.
- Pile with favorite toppings and bake at 450 degrees for around 10 minutes or until toppings are nice and bubbly.
- 2 c. warm water-105-115 degrees (now we are working with yeast so you can't have it hot or it will the kill the yeast, and you can't have it cold or the yeast wont activate)
- 2 T. Active Dry Yeast
- 2 t. Sugar
- 2 t. salt (I always use kosher salt and put in a dish on my stove- you will not find Iodized salt or a salt shaker in my house- its a chef thing 😉
- 4 T. Oil (just about any oil would be fine- I used vegetable)
- 5 c. flour or enough flour to make your dough
- Pour warm water into a bowl and sprinkle with the yeast.
- Stir until dissolved.
- Add remaining ingredients and mix gently until it forms a "sticky" ball. Adding a little flour at a time until your dough comes together, but not adding too much flour that your dough will be dry. I do all this in my large bowl, keeping the mess in my bowl and not on my counter. But you can also knead on your counter if you are familiar with this technique.
- Divide dough evenly and place into baggies and place in freezer.
- That's it!
- To Prepare:
- Remove from freezer
- Defrost in a bowl for about 3-4 hours
- Roll out onto a greased pizza pan, parbake dough(meaning to bake dough partially). Bake 350 for about 5-10 minutes- you don't want dough to brown.
- Pile with favorite toppings and bake at 450 degrees for around 10 minutes or until toppings are nice and bubbly.
For more pizza ideas also see my Mother Daughter Breakfast Pizza , Buffalo Chicken Homemade Pizza , and my Quick Versatile Tomato Sauce
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