By Cassie Johnston
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Every Friday in our house is pizza night. Back before we changed our diet, it usually meant ordering delivery from the local pizza joint (and occasionally, it still does—yum), but more often than not, now we do homemade pizza. We usually load it full of whatever veggies we have kicking around the fridge or coming off in the garden and blanket it with cheese. Sometimes we’ll throw on some bacon or sausage, but usually our homemade pizzas are veggie-heavy.
One of the ways I like to make doing homemade pizza crazy easy on Friday (because, really, who wants to do a lot of work for dinner on Fridays?) is to have a constant stash of homemade pizza dough in the freezer. Freezing pizza dough makes it so easy to whip up a homemade pie. I usually just make a big batch of this at the beginning of the month, and it gives us enough crusts to make it through the month. When Friday comes ‘round, I just pull one of the bags out of the freezer in the morning and let it defrost and rise on the counter during the day. Usually by pizza time, it’s nice and puffy and ready for baking.
I’ve been perfecting my freezer pizza dough recipe for years, and we absolutely love this one. It’s chewy, doughy, crispy and crunchy in all the right spots. The key to baking it up right is all in your baking method. I know a lot of folks swear by a pizza stone, but I’ve never been able to get good results with one, so I use a pizza pan with holes in it (like this one). The holes are key! They help the crust get nice and crisp on the bottom. I also tend to pre-bake the crust for just a few minutes before putting toppings on, but your cooking method may vary based on your oven, pan and doughy/crispy pizza crust preference.
I’ve made this freezer pizza dough recipe with all kinds of flours, and I really love the taste and texture that comes from using white whole wheat flour. White whole wheat flour is amazing for baked goods. It’s a 100% whole grain, but since it is ground from the lighter-flavored white wheat berry, it doesn’t have as much of a gritty, nutty whole grain taste or texture. You basically get the taste of white flour and the nutrition of whole wheat. Win! White whole wheat flour definitely deserves a spot in your pantry. I love King Arthur’s organic white whole wheat.
Who says homemade pizza has to be hard? This make-ahead dough means that making a healthy pizza on a Friday night is easy peasy!
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We are pizza fiends at our house as well! I have a no-knead yeast crust that I make every time that is super quick, just 30-35 minutes from the time I feed the yeast to the time the pizza comes out of the oven. Perfect for pizza emergencies which is totally a thing. :) My favorite to make at home is homemade Italian sausage with mushrooms but when we do order, I usually get mushrooms, onions, spinach and pineapple… if I don’t have to share.
Bacon, onion and banana peppers. Yum.
I can’t seem to master the pizza stone either. :( I donated my pan like that one when I got my stone. LOL! I LOVE the idea of freezing pizza dough, I LOVE KA flour. :D
Can you make this dough without a stand mixer? Can you use your hands instead?
Sure can. Just knead on a floured surface until soft and smooth. Maybe 10 minutes?
I think I’ve made homemade pizza twice now! I actually prefer the taste of whole wheat over white dough! I should really start freezing dough. I always have to make a fresh batch when I want pizza! I love mushrooms, green pepper, pineapple, and occasionally tomatoes. I like anything, really!
I do Friday night pizza too and generally I use it as a way to use up any veg that’s hanging around the fridge, usually that’s onions, peppers, mushrooms and something green. I can’t remember the last time I ordered pizza in, if I forget to defrost the dough I use something else as the base, usually the last of that week’s sourdough loaf or the week before last I made pancakes out of the excess sourdough starter and used those at the base. It wasn’t quite doughy enough to call pizza but it tasted good.
Is the yeast active or instant?
Thanks! I look forward to trying this out!
I have three topping combos that I love: pineapple/jalapeno, ham/bacon, and Italian sausage/onion. All on a thin crust.
I can’t wait to give this a whirl…what about sauce? Do you have a good recipe for that? I have not yet perfected one.
Honestly, we just use whatever jarred spaghetti sauce is on sale. :)
Just wondering what stand mixer you have? Since I’ve found your blog I’ve been baking like crazy (yeah)! and I burnt out my mixer making this dough! Kitchenaid said I should upgrade to their Pro-line – to the tune of $700! It would be awesome if you’d add a section on “what’s in my kitchen” sharing your favorite kitchen tools.
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