Have you ever had the desire to make pizza at home? Like maybe you’re short on funds and seriously can’t even entertain the idea of getting out of your
sweatpants pajamas on a lazy Sunday to go pick up a pizza from the store? This is all hypothetical, of course. Ok, Ok, no it isn’t. The above scenario is exactly what has happened almost every Sunday this year. Finally, I decided to learn how to make my own pizza’s and FREEZE THEM! That’s right we’re not even talking about just making homemade pizza’s but also freezing them for future eats. It’s one of the best idea’s I’ve had this year – not to brag or anything. But it’s always a relief to find a ready to make pizza in your freezer when you’re feeling super lazy (and have nothing in the pantry- which also tended to happen a lot).
Remember the Buffalo Cauliflower Pizza? Freezer friendly! Minus the celery. Wait until you are ready to bake it before putting that on, otherwise they’ll be a mushy gross mess. But the point is – as long as the toppings you’re putting on the pizza freeze well, you can go ahead and top the pizza to your heart’s delight! Onions, cheese of all sorts, peppers, pepperoni, sausage, shallots, prosciutto, spinach, garlic, etc…..I mean the list goes on. Go crazy and dress your pizzas the way you want then pop them in the freezer for future eating. Your future self will thank you.
Making dough or breads of any sort has always seemed like an intimidating task that requires a lot of time. I used to feel that way and sometimes I still do when I come across a new bread/dough recipe but as long as you have the ingredients I tell myself it’s not that hard. I’ve learned that pizza dough can be messed up and still turn out great.
The trick is to make the dough, well, doughy, but not too sticky and not too dry. OHMYGOSH PLEASE DON’T GO. I know, re-reading that made me roll my eyes, too. But what I mean is, when you poke the dough with your finger you don’t want it to stick to your finger but you don’t want it to be hard as a rock either. There. End of story.
See that above? Dough is still sticking to the bowl – AKA too sticky, add some more flour! Keep mixing until the dough doesn’t stick in a big goopy mess to the bowl. If you have a mixer- great! Please use it. If you don’t, don’t worry you can still make pizza dough. Just make sure the spatula or spoon you’re using is sturdy enough. Before I had a stand mixer I would still make dough and broke A LOT of utensils. I’m not much of a hand kneader unless it’s less than 5 minutes. So pick a nice, sturdy, spoon or spatula for this task. But you will have to knead it when adding in the last bit of flour.
What will happen if the dough is too sticky? Well, it will stick to your rolling pin and countertop later on. It’s not a huge issue – just make sure you have flour on hand to sprinkle on the dough before rolling out.
Once your dough is mixed, take the dough out and make a little ball. Before putting it back in, spray the bowl with some cooking spray or lightly wipe the bowl with olive oil. This will keep the dough from sticking to the bowl once it has risen. Then cover the bowl with a dish cloth and set in a non-drafty and warm spot to rise. I don’t have a temperature in mind – but if you place the dough by a cold window it will take longer to rise. You could do a slow rise and put the dough in the fridge and allow to rise overnight. Just be sure to let the dough come to room temperature before rolling out.
Well that was a quick rise. I really like to use Platinum Yeast by Red Star ( I am not paid to say that, I just really like it!). When I think of yeast rising I think, ‘OHMYGOSH IT WILL TAKE TWO HOURS TO RISE I DO NOT HAVE THAT KIND OF TIME’ If you think that too, then we’re basically twinsies. If it weren’t for this yeast I wouldn’t bake. It takes half an hour to an hour for anything to rise when I use this yeast. It’s a little miracle worker. Ok, that’s a little dramatic. It’s a huge sigh of relief.
Cut the dough into half – this recipe makes TWO 14″ thin crust pizzas. (I think that’s a medium sized pizza in the restaurant world?)
Roll the dough out in a circle to about 1/4 to 1/2 of an inch. If you’re super fancy and can hand toss – more power to you. Come over and please show me how! Personally, I don’t like big ol’ bubbles in my pizza crust, so I poke the dough all over with a fork. If you like the bubbles skip this step.
Remember that pizza peel your aunt gifted you? Well, contrary to your initial reaction it is a fantastic gift and you can go ahead and use it now.
Once you’ve rolled out your dough, sprinkle your pizza peel or bottom of a cookie sheet with semolina flour. This will keep the dough from sticking to your peel/cookie sheet and it will help the pizza slide onto the pizza stone. And you’ll feel super professional when you do this so go on and do your victory dance Chef ______! (<–insert your name here)
Bake the pizza for 6-8 minutes, just until it firms-up. The goal is to have the crust be firm so you can handle it without it flopping around and put the toppings on top. From there you’ll either freeze it or put it back in the oven and bake it until the cheese has become bubbly and melty.
- 1½ cup white whole wheat flour
- 1½ cup bread flour
- 1 cup lukewarm water
- ¼ cup olive oil
- 1 pkg Red Star Platinum Yeast
- 2 tsp raw honey
- 1 tsp salt
- Semolina Flour for dusting
- Preheat oven to 450F and heat pizza stone for 30 minutes
- Mix yeast, water, raw honey, olive oil and salt in a bowl or stand mixer
- Mix in ¾ cup of each bread and white whole wheat flour
- Slowly add in remaining flour, ¼ cup at a time until dough has formed
- Knead dough into a ball and place in lightly greased bowl
- Cover bowl and let rise
- Once risen, punch dough down, and cut into two equal parts
- Roll out each part into a 14" circle, about ¼ to ½ inch thick
- Poke dough all over with fork
- Dust pizza peel with semolina flour, place pizza dough crust on peel and slide it into oven on preheated pizza stone
- Bake for 6-8 minutes until crust is firm but not fully baked.
- Top pizza with desired toppings and bake at 450F until cheese is melty and bubbly
FREEZER METHOD: go ahead and follow the above steps to #11. Let the crust cool then top how you’d like and place flat in freezer until frozen – maybe an hour or two. If you don’t top the pizza until you’re ready to bake you can do this with multiple crusts, just stack them on top of each other so they freeze flat. Once frozen, wrap the pizza individually in cling wrap until completely covered. I still haven’t found anything better than cling wrap but if you have please let me know what it is! Place back in freezer until you’re ready to eat it. To bake- preheat oven to 450F and bake for about 8-10 minutes, until cheese is bubbly and melty. You do not need the pizza stone to bake the pizza from frozen.
How long do they last? weelllllll, I don’t know. I’ve kept the pizza in the freezer for two weeks max because that is when it is eaten! Freezer pizzas don’t last too long around here.
Nutritional information: This is per slice, if each pizza is cut into 8 slices. Note: this does not include toppings. (But look at that fiber and protein content ?)