ChickenPotPie
Almost Self-Reliant
Mmmm, yeah, I need to know how to make these crusts. I didn't even know you could freeze dough.
Homemade Frozen Pizza
- Thread starter tortoise
- Start date
me&thegals
A Major Squash & Pumpkin Lover
Still waiting.... (twiddling thumbs)
Wildsky
Femivore
I'm not sure of the measurements, but it was something like a cup of flour, a dash of salt, and then add water till it was a thick dough. Pour oil in your hands and spread it out on a pizza tray thing (that will go in the oven to cook on) You could use any amount of flour to get as much as you need. I don't think it can be frozen, and as I said it would be pointless cause its such an easy crust.patandchickens said:
patandchickens
Crazy Cat Lady
Hey Wildsky I was just rereading this over breakfast and going to bug you about it! Good timing 
Does the dough get kneaded at all, or rest, or is it just you mix it together and then spread it out right away?
I really want to try it!
Pat
Does the dough get kneaded at all, or rest, or is it just you mix it together and then spread it out right away?
I really want to try it!
Pat
- Thread starter
- #15
tortoise
Wild Hare
Success! I'll even share my recipe!
For one12" thick crust/stuffed crust pizza. Double it to make three DiGiorno-like crusts.
1 c 80 degree water
1/2 c 80 degree milk (heat for 35 seconds in microwave)
2-1/4 T yeast
2 T sugar
-----
3-1/2 c flour
2 t salt
Combine first 4 ingredients and "prime" the yeast until it bubbles. Turn oven on "Warm" for 2 minutes and turn off.
Pour yeast mixture into dry ingredients to form dough.
Pull dough back from bowl and grease bowl. Flip dough over twice to grease the surface.
Place dough (in bowl) in warm oven. If over 100 degrees, open oven and put the bowl on the oven door.
Let rise 20 minutes. Monitor temperature until you have a system to keep it at 80 degrees.
Grease baking sheets/pans.
Grease hands. Knead dough in bowl 6 - 8 turns. Divide into three equal portions.
Press dough into crust shape on the baking sheet or pizza pan.
Prick crust evenly. (When in doubt more is better than less).
Bake crust (topped or not) for 10 minutes at (preheated) 350 degrees. Allow to cool before freezing!
I found 2-1/2 gallon ziploc bags, approx 14" square, that are PERFECT for storing frozen pizzas.
To cook (from frozen), preheat to 400 degrees and bake 17 minutes. Our baking time is probably a little too short - our oven runs hot.
To cook from fresh, bake at 400 for 20 - 25 minutes.
For one12" thick crust/stuffed crust pizza. Double it to make three DiGiorno-like crusts.
1 c 80 degree water
1/2 c 80 degree milk (heat for 35 seconds in microwave)
2-1/4 T yeast
2 T sugar
-----
3-1/2 c flour
2 t salt
Combine first 4 ingredients and "prime" the yeast until it bubbles. Turn oven on "Warm" for 2 minutes and turn off.
Pour yeast mixture into dry ingredients to form dough.
Pull dough back from bowl and grease bowl. Flip dough over twice to grease the surface.
Place dough (in bowl) in warm oven. If over 100 degrees, open oven and put the bowl on the oven door.
Let rise 20 minutes. Monitor temperature until you have a system to keep it at 80 degrees.
Grease baking sheets/pans.
Grease hands. Knead dough in bowl 6 - 8 turns. Divide into three equal portions.
Press dough into crust shape on the baking sheet or pizza pan.
Prick crust evenly. (When in doubt more is better than less).
Bake crust (topped or not) for 10 minutes at (preheated) 350 degrees. Allow to cool before freezing!
I found 2-1/2 gallon ziploc bags, approx 14" square, that are PERFECT for storing frozen pizzas.
To cook (from frozen), preheat to 400 degrees and bake 17 minutes. Our baking time is probably a little too short - our oven runs hot.
To cook from fresh, bake at 400 for 20 - 25 minutes.
Wildsky
Femivore
No kneading and I don't think any rest, my dad would just do it all and then top it and pop in the oven, I can't remember the temps and such he cooked at. It was his Friday night dinner!patandchickens said:Hey Wildsky I was just rereading this over breakfast and going to bug you about it! Good timing
Does the dough get kneaded at all, or rest, or is it just you mix it together and then spread it out right away?
I really want to try it!
Pat
Niele da Kine
Power Conserver
Did he use yeast in his recipe? It sounds almost like a cracker recipe instead of a bread type dough recipe.
We usually use a basic French bread recipe to make pizza dough but add in things like rosemary or basil to the crust.
Hmm, if I were making a pizza at this time, there'd be a bit of warmish liquid in the mixer bowl. Water, most likely since milk makes a softer crust. Toss in a couple spoonfuls of yeast, a couple spoonfuls of evaporated cane juice or honey, a handful of oatmeal and a bit of wheat germ just for nutrition. A bit of flour - enough to make a pancake batter consistency. Mix it for awhile, about two minutes or so. Let it sit for ten minutes or so, then add in some olive oil, some herbs, more flour and mix. Keep mixing and add flour until it has the right consistency. Switch over to the dough hook and let it knead for a couple of minutes. Give everyone a greased pie pan and a glob of dough and a selection of sauce and toppings and let them build their own pizzas. We have pizza parties occasionally and use every pie pan in the house as well as a few cast iron frying pans to bake pizzas in.
A lot of times our pizza sauce is just spaghetti sauce with extra herbs added in.
We usually use a basic French bread recipe to make pizza dough but add in things like rosemary or basil to the crust.
Hmm, if I were making a pizza at this time, there'd be a bit of warmish liquid in the mixer bowl. Water, most likely since milk makes a softer crust. Toss in a couple spoonfuls of yeast, a couple spoonfuls of evaporated cane juice or honey, a handful of oatmeal and a bit of wheat germ just for nutrition. A bit of flour - enough to make a pancake batter consistency. Mix it for awhile, about two minutes or so. Let it sit for ten minutes or so, then add in some olive oil, some herbs, more flour and mix. Keep mixing and add flour until it has the right consistency. Switch over to the dough hook and let it knead for a couple of minutes. Give everyone a greased pie pan and a glob of dough and a selection of sauce and toppings and let them build their own pizzas. We have pizza parties occasionally and use every pie pan in the house as well as a few cast iron frying pans to bake pizzas in.
A lot of times our pizza sauce is just spaghetti sauce with extra herbs added in.
justusnak
Almost Self-Reliant
Since it is just me and hubby, I just go to the local bakery, and get those flat breads. They are small "single servings" and perfect for pizzas. Not too thick, not too thin. I will get a few packages at a time, and make up the pizzas....then freeze. Only take about 20 minutes to bake them right up, and I can have several in the freezer, ready for a snack. 
Bettacreek
Almost Self-Reliant
I'll post the recipe I use as well. I just c/p it from the site (Allrecipes.com). I switch the sugar for raw sugar and use sea salt (now will be trying mineral salt since I have some )
I'll leave the recipe as it was when I found it, but I'll detail out the tweaks I've made to make it better (IMO).
I don't oil the dough in the bowl, I just mix and let it set. After the dough rises the second time, I take it fully fluffed and spread it on the cookie sheet with a rolling pin. I also dropped cook temp to 400F and I don't oil the cookie sheet, I dust it with flour (like the pizza places do, it makes it taste so much better). I've also started to cook the dough first for a few minutes, then add toppings and bake some more. I don't pay attention to time, but the dough only bake time is about 5-10 minutes, and the rest is basically until the cheese is all melted.
One recipe makes enough to make a regular crust on a cookie sheet (covers the entire sheet). I double the recipe and jam the other half into a quart size freezer bag and freeze for next time.
Ingredients
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
Directions
1.In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2.Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3.When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4.Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5.Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
)I'll leave the recipe as it was when I found it, but I'll detail out the tweaks I've made to make it better (IMO).
I don't oil the dough in the bowl, I just mix and let it set. After the dough rises the second time, I take it fully fluffed and spread it on the cookie sheet with a rolling pin. I also dropped cook temp to 400F and I don't oil the cookie sheet, I dust it with flour (like the pizza places do, it makes it taste so much better). I've also started to cook the dough first for a few minutes, then add toppings and bake some more. I don't pay attention to time, but the dough only bake time is about 5-10 minutes, and the rest is basically until the cheese is all melted.
One recipe makes enough to make a regular crust on a cookie sheet (covers the entire sheet). I double the recipe and jam the other half into a quart size freezer bag and freeze for next time.
Ingredients
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
Directions
1.In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2.Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3.When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4.Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5.Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
Bettacreek
Almost Self-Reliant
Ohhh, I'm so glad I read that bit about milk making a softer crust!!! I'll have to start using milk now, lol. I hate crispy hard crusts. Now I wish I HAD used milk for my first bread attempt, lol.
