I am making up a batch of pizza dough today and I thought I would share my recipe with you. Merissa also has her recipe on the website, it is here: Pizza Dough. Here is my basic recipe:
Make Ahead Pizza Dough
What you need:
- 1 cup water
- 1/3 cup olive oil
- 2 t. sugar
- 1 t. sea salt
- 3 cups flour (you can use any combination of your favorite, I use 1/2 unbleached white and 1/2 soft white wheat)
- 1 1/2 t. yeast
Yes, this is a very basic pizza dough. The beauty of this dough, though, is that it is excellent to use as a make ahead meal. I make this recipe in a quad (x4) batch. I actually use my Bosch mixer to mix it up, but you could always double or quad it and mix it by hand or use whatever type mixer you have, as long as it will have enough room.
I just add all the wet ingredients first, then the dry on top, finishing it out with the yeast on the very top of it all. In the Bosch, you run it until it is all mixed together and then put on high speed, which on my machine is a number 3, and knead it for about 3-4 minutes. Of course, if you don't use a mixer, you will need to knead it for a bit longer by hand. I then let the dough rest for about 20 minutes. It will raise during this time.
Take the whole amount of dough and divide it in 4 pieces, if you have quadrupled the recipe (or 2 pieces, if you only doubled it). I generally use one the first night. It will make a jelly roll size pan pizza or a very large round. With the other three pieces, I place each one in a gallon ziploc bag, smoosh it flat to get the air out and close the bag. Label it and freeze. When you are ready to use, just get the ziploc out of the freezer and it can thaw on the countertop or in the frig. This makes a fast "go to" meal anytime you are wanting pizza. Enjoy!
Until next time, Julie
Linked to Hearth and Soul
Julie is Merissa's mom and she's committed to living a frugal and simple lifestyle. Julie grows her own herbs in her garden and enjoys making things at home. You can now find her home remedies and ideas here at Little House Living.
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