You know I like to get right to the recipe, so I'll be brief! In under an hour of active time I make 32 pre-baked, personal sized pizza crusts that make for quick meals and snacks and last (in the freezer) for weeks. We pull these out for dinner, lunch, after school snacks, appetizers, to feed surprise guests, to serve at a meeting at our house, etc. Super convenient once you have them made!
This is a long recipe relative to my others, but don't be afraid. You've got this! Don't give up if something goes wrong. After a few times you'll have it down to a science.
My favorite pizza making items can be found, of course, in my store. I can't believe Amazon sells my favorite pizza sauce, and for such a reasonable price. Enjoy!
Here's how I do it:
Follow the recipe for making pizza dough below.
Separate dough into 8 balls per batch. So quadrupled, that makes 32 balls.
Roll out each ball & put it under a broiler for about 1 minute per side - just long enough to set.
Keep rolling into personal pizza crust size and pre-baking under the broiler till you have a stack of pizza crusts on your counter.
Cool off and store in freezer bags in the freezer (or use a few right away!)
Take them out one at a time or 10 at a time. You can top them frozen with anything you'd like.
Bake at 400 degrees about 8-10 minutes till the bottom is nice and crispy, toppings are hot, and cheese is melty.
To make the dough:
In a glass measuring cup add:
2 1/4 teaspoons yeast
1/4 cup very hot tap water
1 teaspoon sugar
Stir and let sit till bubbly. Then in a food processor*, add
4 cups flour
1 teaspoon salt
2 tablespoons extra virgin olive oil
Pulse to combine. Then add to food processor:
1 1/4 cup cold water, added slowly as you turn on processor.
Process till dough comes together. Will require about 1 or 1 1/4 cups of the water. The dough should not be too sticky, but it should just come together into a ball. Turn off the processor and:
Turn out the dough onto a floured surface.
Knead until soft and elastic, about 2 minutes.
Put the dough into an oiled bowl and cover with plastic wrap.
Let rise in a warm, dark-ish place about an hour until just about doubled.
Punch down dough and turn it onto a floured surface.
Divide into 8 balls.
Let rise another 1/2 hour, then continue with Here's how I do it instructions above, but first...
Do this three more times if you would like to make 32 crusts (obviously make as many batches as you'd like, but it's so easy to get in a groove when you have all the stuff already out and flour everywhere!)
*you could certainly do this all by hand.
Check out all the cool pizza-making gear in the TEW store found HERE!
Herbs (rosemary, thyme, salt, pepper, crushed red pepper flakes)
Left over steak, chicken, pork, sausage, etc.
Cheeses (shredded mozzarella, fresh mozz, ricotta)
Deli ham, chopped
Sliced fresh tomatoes