Pizza Dough

Making pizza dough is simple, making pizza dough with a stand mixer or food processor is darn right easy. Before I had a stand mixer I admit it, I used to go to the store and buy their pre-packaged dough. My husband and I thought we were being frugal and sensible going this option rather then buying frozen pizzas or getting take-out all the time. Really, it just tasted better. Once we got the stand mixer and started making our own dough I can’t imagine buying it from a store anymore.

There are a few different variations to pizza dough but I’m going to go the easy route. Every month or two I’ll make a bunch of batches and then wrap them up in plastic wrap and throw them in the freezer. No need to then put them in a storage bag or vacuum seal them, just roll them up in plastic wrap and toss them in! Then, whenever we want a quick meal, we’ll just defrost one and make pizza, calzones, Stromboli or what not. Easy and home made! I use the following pizza dough recipe by Wolfgang Puck because it doesn’t take much preparation and I can bang out a bunch in just 30 minutes.

Pizza Dough

Ingredients:

Dissolve Yeast in 1.4 cup of warm water. Combine flour, salt, oil, honey and remaining 3/4 cup of water. Add yeast/water mixture. Knead dough for 2-3 minutes. If you are using a stand mixer or food process take dough out and then knead with your hands a few times. Just form into a loose ball and roll the edges underneath a few times until you get a nice seamless top. Then place in a bowl, throw a towel over it and let it rise. I punch it down an hour later and let it rise again. Sometimes, if I am freezing them directly I will wrap them up after the first rise, sometimes I will let the dough rise again and then wrap them up, I haven’t found any difference in taste or texture afterwards.

Wrap it up and toss it in the freezer for a quick meal later on (I’ve left them in there for up to 3 months) or save one and have it for dinner!

Source: Wolfgang Puck