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Freezable Pizza Crusts
(4)
Rate this recipe
Preparation
20 min
Waiting
1 h
Makes
5 crusts, about 8-inch (20-cm)
Freezes
Yes
Vegetarian
Nut-free
Lactose-free
Dairy-free
Egg-free
Categories
Ingredients
1 1/4 cups (310 ml) warm water
1 tablespoon (15 ml) honey
2 3/4 cups (680 ml) unbleached all-purpose flour
2 teaspoons (10 ml)
instant yeast
1 teaspoon (5 ml) salt
Preparation
In a bowl, combine the water and honey. Set aside.
In a large bowl with a wooden spoon or in a stand mixer (using the dough hook), combine the flour, yeast, and salt. Add the water mixture and stir into a soft ball. Knead the dough for about 3 minutes on a floured work surface or in the stand mixer.
Place the dough in a clean and lightly oiled bowl, turning it to coat with the oil. Cover the bowl with a damp cloth and leave in a warm and moist place, for about 1 hour or until the dough has doubled in volume.
Freezing
Line a baking sheet with parchment paper.
Cut the dough into five pieces. On a floured work surface, roll out the dough into about 23-cm (9-inch) disks. The dough will shrink slightly upon freezing. Layer the pizza dough on the baking sheet, placing a sheet of parchment paper between each crust. Cover and freeze for 4 hours or overnight. Transfer the crusts in a large sealable plastic bag.
For cooking and topping ideas, see
Chicken and Cilantro Pizza
, and
Bell Pepper and Capicollo Pizza
.
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