Frozen Pizza Dough
Yield Makes 4 eight-inch pizzas
- 1 cup warm (110 degrees) water
- 1/4 teaspoon sugar
- 1 package (1/4-ounce) active dry yeast
- 2 3/4 to 3 1/4 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 1/2 tablespoons olive oil, plus more for bowl and parchment paper
- Cornmeal, for pizza peel or baking sheet
- Assorted toppings, such as cheese, caramelized onions, roasted tomatoes, thinly sliced artichoke hearts, pine nuts, and sauted mushrooms
- Pour 1 cup warm water into a small bowl. Add sugar, and sprinkle in the yeast. Using a fork, stir the mixture until the yeast is dissolved and the water has turned tan. Let stand until foamy, about 10 minutes. In a food processor fitted with the metal blade, combine 2 3/4 cups flour and the salt, and pulse 3 to 4 times. Add the yeast mixture and the olive oil. Pulse until the dough comes together, adding more flour as needed until the dough is smooth, not tacky, when squeezed. Transfer to a clean work surface, knead four or five turns and shape into a ball.
- Place the dough in a lightly oiled bowl, smooth side up. Cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour. Remove the plastic wrap and place your fist in the center of the dough to punch down. Fold the dough back onto itself four or five times.
- Divide the dough into four equal portions, and roll each into an 8-inch round. Stack the rounds, separated by lightly oiled sheets of parchment paper, then double wrap the stack tightly with plastic wrap, and freeze.
- Preheat the oven to 500 degrees with a pizza stone on lowest rack. Remove dough from freezer, and let stand at room temperature until thawed, about 30 minutes. Sprinkle cornmeal on a pizza peel or inverted baking sheet. Place dough rounds on top, and cover with toppings, as desired.
- Slide rounds onto pizza stone, and bake until crust is crisp and golden and toppings are bubbling, 5 to 7 minutes. Remove from oven; serve immediately.
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