A great freezable pizza dough
22 oz. bread flour, plus more for dusting
at room temperature
extra-virgin olive oil
Optional: Add extra zing into your pizza dough with rosemary
thyme, or other seasonings and spices.
Measure 1/2 cup warm water into 2 cup liquid measure and sprinkle yeast on top
In separate mixing bowl, combine flour and salt.
Add room temperature water to yeast water, stir it around.
Add water to flour mixture, while mixing with a paddle attachment.
Mix until a cohesive ball of dough has formed. Then replace paddle attachment with dough hook.
Knead on low speed for 5 mins, dough should be smooth and elastic, and come away from the side.
Oil a bowl
Put dough in bowl, and turn over once to coat.
Cover with plastic wrap
Let rise 1.5-2 hours til double in size
Punch down dough
Transfer to floured work surface, and make into two balls.
If freezing dough alone, freeze at this point.
Otherwise, pre-heat oven to 500, and put pizza baking stone in oven (for about 20 minutes)
Let dough relax five minutes
Sprinkle work surface with some cornmeal, then roll out to form crust (about 18 inches in diameter)
Place on hot stone, bake 3-5 mins
Remove dough and top with your favorite toppings
Freeze pizza as a whole, or Bake at 425 for 10-15 mins, until crust is lightly browned and cheese is melted.
If cooking from frozen, turn down to 400 and bake 17-19 mins
You can freeze this as dough to be topped later, if doing so, let dough defrost, then shape and bake.