Prepare your own frozen pizzas in advance to enjoy a quick and convenient dinner on busy weeknights.
Make-Your-Own Frozen Pizzas
2016-10-04 03:20:27
Makes 4 (12-inch) pizzas
Crust
- 1 1/4 cups warm whole milk (105° to 110°)
- 1 1/4 cups warm water (105° to 110°)
- 2 (1/4-ounce) packages active dry yeast
- 2 tablespoons molasses
- 8 cups bread flour, divided
- 2 teaspoons salt
- 1/4 cup extra-virgin olive oil
- 2 teaspoons cornmeal
Sauce
- 1 (14-ounce) jar pizza sauce
- 1 (6-ounce) can tomato paste
- 1 1/2 teaspoons sugar
Instructions
- For crust: In a medium bowl, stir together warm milk and water. Add yeast and molasses, stirring to combine; let stand for 5 minutes or until foamy.
- In a large bowl, stir together 7 cups bread flour and salt; stir in oil and yeast mixture until dough begins to come together. Add enough of remaining 1 cup bread flour to make a soft dough. On a lightly floured surface, turn out dough, and knead for about 8 minutes or until dough no longer sticks to hands (dough will be slightly tacky). Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm (85°) draft-free place for 45 minutes or until doubled in size.
- Divide dough into 4 equal portions. Roll each portion of dough into a 12-inch circle. Sprinkle 4 (12-inch) disposable aluminum pizza pans with ½ teaspoon cornmeal each, and transfer dough to pans, pressing up sides.
- For sauce: In a medium bowl, whisk together pizza sauce, tomato paste, and sugar. Spread sauce over each dough, and top as desired. Wrap in plastic wrap, and freeze for up to 1 month.
- Preheat oven to 425°. Bake pizza in disposable pan or on preheated pizza stone for 20 to 25 minutes or until browned on the edges.
Notes
- To make herbed pizza dough, substitute prepared pesto for 2 tablespoons olive oil in crust. We had better results when baking pizzas on preheated pizza stones, but they bake up fine on disposable pizza pans.
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