How Long Does It Take To Thaw Frozen Pizza Dough?

Fill a large bowl with cool water and place the bag of pizza dough in it. The dough should fully defrost in one to two hours. (You can also use a bowl of warm water, but make sure it’s not hot water, otherwise it will end up cooking the dough.)

How do you thaw frozen pizza dough?

Defrost With Cold Water (At Least 1 Hour)

Put the dough in an airtight bag and completely submerge it in a bowl of cold water. After one to two hours, the dough would have defrosted and would feel soft. Remove the dough from the airtight bag. Then let it rest in a dry bowl or tray for around one hour to proof.

How long does it take pizza dough to unfreeze?

Overnight: Thaw dough in the refrigerator overnight or for about 12 hours in the plastic bag it is packaged in. Take it out of the refrigerator, remove from the bag, form into a ball, and place in a lightly oiled large bowl.

Can you thaw frozen pizza dough at room temp?

Thawing on the counter at room temperature (2+ hours)

To thaw pizza dough on the counter: Remove the disc of dough from both wrappings. Place the dough in a container and cover with plastic wrap. It will thaw and go through a short second rise at the same time.

Does frozen pizza dough need to rise?

Will pizza dough rise after being frozen? Yes it will rise again. The yeast is dormant when frozen but becomes active again and starts fermenting the flour to produce gas. Depending how much yeast was used and how long a rise you gave it before the freezer will determine how much it rises after thawing out.

How do you get pizza dough to room temperature quickly?

Bring your dough to room temperature.

If it’s in plastic from the grocery store (or freezer, you champ!) take it out of the plastic and move it to an oiled mixing bowl. Cover the bowl and set in a warm place for at least 30 minutes.

How do you defrost frozen dough quickly?

How To Thaw Dough Quickly

1. Putting your dough in the microwave, using a microwave plate with a microwave-safe plastic wrap cover.
2. Defrosting your dough in the oven preheated up to 100 degrees Fahrenheit.
3. Thawing at room temperature by leaving the dough on your countertop.

Can u freeze homemade pizza dough?

Pizza dough can be frozen in any quantity, whether it’s a full-size pizza or smaller single pizzas. You can store the dough in the freezer for 3-4 months and just thaw overnight before using it. Important: The dough needs to be done with the rising/fermentation process or at the point when the dough is ready to use.

How do you defrost pizza dough quickly in the microwave?

To defrost frozen pizza dough in a microwave, place the dough on a plate (not in the bag) and cover it with a bowl to prevent direct exposure to the microwave’s heat. Set your microwave on defrost mode and let it go for about 2.5 minutes.

Is frozen pizza dough any good?

The truth is…

Since there is no deviation in method, standards or environmental conditions, operators can confidently use frozen pizza dough balls knowing that consistency and quality meet — or easily exceed — scratch-made dough.

Will dough rise after being frozen?

Will Dough Rise After Being Frozen? It is possible for frozen dough to rise, or proof, after you remove it from the freezer. If the dough went through its first rise before freezing, there is still enough life left in the yeast for the dough to rise again—as long as you didn’t overproof the dough during the first rise.

How to Make Pizza From Frozen Bread Dough

It is possible that I will get a small compensation if you click on a link and make a purchase at no additional cost to you.My disclosure policy may be found here.Have you ever wondered if it’s possible to create pizza out of frozen bread dough?

• Well, I had the same idea and decided to give it a shot.
• After a lot of trial and error (and tasting!) I came up with this surefire procedure for how to make pizza using frozen pizza dough.
• And I’m overjoyed to be able to share it with you!
• Homemade pizza prepared using store-bought dough is simple and quick to make, and it tastes great.

Simply defrost the frozen tough, shape it into a pizza shape, and cover it with your favorite pizza toppings before baking it to perfection.

Homemade Pizza with Ready Made Frozen Dough

Frozen bread dough is one of my favorite things to make.What a simple and convenient component — and one that is far more versatile than you would imagine.Over the years, I’ve experimented with a variety of frozen bread dough recipes, ranging from sweet meals like Monkey Bread to savory favorites like this Pesto Cheese Bread Twist.

• And every single one of them is a smashing success!
• In fact, I keep a bag of Bridgford Ready-Dough in the freezer at all times for baking projects.
• As a result, I can whip up a range of hearty comfort foods in a matter of minutes.
• Despite the fact that frozen dough must be thawed first (see suggestions below), it is still much easier to work with than creating dough from scratch.

Recipe for wonderful handmade pizza that my family enjoys is shared here with permission.Once the dough has been thawed, it is simple to prepare, and the children enjoy participating.Furthermore, you receive a lot of value for your money: Each bag contains three frozen bread loaves, and one loaf has enough dough to make two personal pizzas (one loaf contains three loaves).So one bag of Bridgford Ready-Dough yields enough dough for six individual pizzas!The fact that this pizza recipe uses store-bought dough assures that the crust will be flawless every time is what makes it such a popular hit.In our household, pizza night is always a special occasion.

• I’ve made the mistake of forgetting to make my pizza dough ahead of time on a few occasions.
• When that occurs, I can always take out a loaf of frozen dough to save the day and make pizza for the whole family!
• In this page on frozen bread dough recipes, you’ll find even more recipe ideas for frozen bread dough.

Ingredients

• You’ll need the following ingredients to make the tastiest pizza pies: The following ingredients: a bag of frozen bread dough (I use Bridgford Ready-Dough), pizza sauce, Italian seasoning, extra virgin olive oil, Kosher salt, shredded mozzarella, and a fork.

In addition, you can add any toppings you choose. Pepperoni, salami, sliced ham (or chicken), and pineapple are some of my favorite toppings. Additionally, some fresh herbs, such as basil, thyme, or rosemary, are quite pleasant. After the pizza has been baked, they provide a wonderful burst of fresh taste.

How Do you make pizza from frozen dough?

In order to make homemade pizza with ready-made bread dough, the first step is to defrost the dough from the freezer. There are two options for accomplishing this:

1. Refrigerate overnight or for 8-10 hours to allow the meat to defrost. Place the frozen loaves on a baking sheet and wrap them in plastic wrap to keep them fresh. Using cooking oil, lightly coat the baking sheet and plastic wrap before using them for the first time. DO NOT SKIP THE OIL
2. thaw at room temperature in 2-3 hours if you have the time. Prepare the frozen dough in the same manner as indicated previously. After that, place it on the counter to defrost.

Once the dough has been thawed, divide each loaf into two parts of dough.Form each part into a ball by rolling it between your hands.Use a rolling pin or your hands to stretch the dough into a circular shape when it has been stretched.

• Place the pizza dough on a baking pan and lightly sprinkle with oil.
• Bake for 15 minutes.
• Preheat the oven to 450 degrees and bake the crust for 5 minutes before assembling the pie.
• In the meantime, prepare the garnishes.

Remove the dough from the pan and raise the oven temperature to 500 degrees Fahrenheit.To assemble the pizza, start with the sauce and then add spices, shredded cheese, and toppings.Allow about an inch of space around the outside of the dough.Olive oil should be brushed onto the outside crust, and salt should be sprinkled on top.Bake the pizza for 7-10 minutes at 350 degrees.The cheese should be bubbling and the crust should have a bright golden brown color.

• Remove the pizza from the oven and set it aside to cool for a few minutes before cutting it and serving it.

Tips for making the bEst homemade pizza with Store bought Dough

• Set aside some time at room temperature to allow the pizza dough to rise and become easier to form. In order to make the dough easier to mold, lay it between two sheets of plastic wrap.
• Baking the crust first (see below) is essential if you plan on adding a lot of toppings or cheese
• otherwise, it will be too heavy.
• The trademark golden crust of the dough is achieved by brushing a small amount of olive oil around the perimeter of the dough crust. Please do not skip this step.
• After the pizza has finished baking in the oven, sprinkle on any fresh herbs, such as basil. If you bake the herbs, they will become brown and wilt.

See below for our complete pizza recipe with ready-made frozen dough!

How to Reheat Leftover Pizza

1. Pizza reheated in the air fryer is my personal favorite method! I like to air fry the pizza at 325 degrees for 5 to 7 minutes
2. the oven is my second favorite method. Preheat the oven to 350 degrees for 10 minutes. Place a layer of aluminum foil beneath the pizza for a crispier crust. Microwaving leftover pizza is my least favorite method of reheating pizza. To prevent the pizza from becoming soggy, I lay a paper towel under it and cover it with parchment paper before baking it. Cook the pizza in 30-second intervals in the microwave to avoid it from being overcooked.

Frequently Asked Questions

What is the purpose of baking the pizza dough before adding the toppings?For a multitude of causes, including: First and foremost, because frozen bread dough has a larger proportion of protein flour, pre-baking the pizza before to serving avoids the crust from getting soggy.Second, if you use a lot of toppings (like my husband does), it helps to ensure that the crust is baked evenly.

• Can homemade pizza prepared with store-bought dough be kept fresh for a long time?
• Leftovers can be stored in the refrigerator for up to 3-4 days once they have been cooled.
• See my previous post for suggestions on how to reheat leftover pizza.

the recipe to make pizza from Brigford ready made frozen dough

Pizza from Frozen Bread Dough

• Using frozen, pre-made dough, you can create the quickest and most delicious pizza crust ever. Avoid the time-consuming process of making yeast dough. It’s as simple as thawing, shaping, and baking. It’s really that simple! Course Appetizer, Main Course, Dinner, Pizza, and Entree Cuisine are some of the options. Italian, American Keywords: pizza dough, homemade pizza, frozen dough, frozen pizza dough, pizza dough made from bread, frozen dough, frozen pizza dough ten minutes for preparation thawing and rising time 2 hours 15 minutes Cooking time 15 minutes 2 hours and 25 minutes is the total time. Servings 2 slices of pizza Calories: 697 kilocalories (1) Loaf of frozen bread dough (there are three loaves in a bag)
• (2)
• 1 cup pre-made pizza sauce
• \s2 tsp dry Italian seasoning
• \s1 Tbsp olive oil
• \s1/4 tsp Kosher salt
• \s1 cup (8 ounces) shredded mozzarella
• \s2 cupspepperoni, salami, chopped ham or chicken, pineapple, onions,
• \s2 Tbsp fresh herbs
• Basil, thyme, rosemary

Thaw frozen dough

Refrigerate the dough overnight to allow it to defrost (see here for other ways to thaw frozen dough). Remove it from the oven and leave it out on the counter for 30 minutes to a few hours before preparing the pizza. Preheat the oven to 450 degrees Fahrenheit when you’re ready to form and bake the pizza.

Shape and stretch the dough

• Separate the pre-made pizza dough into two halves. Form a ball out of each half of the dough. Form the dough into a circular crust by spreading it out between two floured sheets of parchment paper. or by extending it with your raised palms and pulling the dough from below in an outward motion, you may form it by hand.
• When the crust has reached the correct size, move it to a sheet pan coated with parchment paper and a small drizzle of olive oil
• once the crust has reached the desired size,

Pre-bake the crust

• 5 minutes at 450oF for the naked pizza dough. Remove from the oven and cool. Prepare your toppings while the dough is baking
• once the dough has finished baking, remove it from the oven and preheat the oven to 500oF. Fill in the gaps in the pizza crust with the sauce, dried herbs, cheese, and other toppings, leaving a 1″ border around the edge of the crust. Olive oil should be brushed all around the outer crust of the dough, and then lightly sprinkled with salt around the edges
• Bake the pizza for 7-10 minutes at 500 degrees Fahrenheit, or until the cheese is bubbling and the edges of the crust are golden brown. Allow the pizza to cool for a few minutes before topping with fresh herbs and cutting into slices to serve

Learn how to properly defrost frozen pizza dough.Leftovers can be stored in the refrigerator for up to 3-4 days once they have been cooled.Cold pizza should be reheated in a 350° oven for 5-10 minutes to provide the finest flavor and texture.

• 1 pizza |
• 697 calories |
• 11 grams of carbohydrates |
• 49 grams of protein |

51 grams of fat |21 grams of saturated fat |5 grams of polyunsaturated fat |20 grams of monounsaturated fat |1 gram of trans fat |178 milligrams of cholesterol |

• 1760 milligrams of sodium |
• 756 milligrams of potassium |
• 3 grams of fiber |
• 7 grams of sugar |
• 1859 international units (IU) of vitamin A |
• 16 milligrams of vitamin C |

6 Follow me on Instagram or Facebook for even more food inspiration and ideas!

Make Pizza Night a Regular thing! Here are more Pizza recipes you’ll love

• Using Sourdough Pizza Crust
• The Best Easy Pizza Crust Recipe
• Halloween Pizza Ideas
• Sourdough Pizza Crust

NO FAIL Pizza dough for Two (small batch)

Pizza dough for two doesn’t have to be a difficult feat to do. This recipe will make homemade pizza dough much simpler to prepare than you anticipated. You will become a pizza expert in no time if you follow the simple step-by-step instructions. We really enjoy preparing this pizza dough for date night or as a go-to recipe for pizza party night.

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Don’t waste your money on that pizza dough!I understand that making pizza dough at home might be frightening, but I guarantee you that you can produce a far superior pizza dough at home.Cooking great handmade pizzas in little time at all is possible with perseverance and a small amount of practice.

• I’ve always been fascinated by the process of creating dough…
• any dough, really, whether it’s for bread, pizza, pies, or anything else.
• You name it, I’ve tried it.
• Homemade doughs, in my view, always taste better than store-bought doughs.

The fact that we are utilizing high-quality oils and butter, as well as the fact that we are activating the yeast, all contribute to the overall superiority of the dish.As many of you are aware, a good crust is always the foundation of a wonderful pizza.If the crust is wonderful, you can essentially add anything on top of a pizza and the whole thing will be delicious, and you will have no leftovers at all.This handmade small batch dough recipe can assist you in accomplishing your goals!

This is the best pizza dough recipe for two ever! It is also Vegan friendly, so next time you’re making vegan pizza try this crust recipe!

Actually, I make this small batch pizza recipe at least once a week for my sister and myself because it’s so wonderful and we’re both obsessed with pizza.But the fact that this small batch pizza dough comes together in 5 minutes and needs very little hands-on time makes me extremely happy!If you’re looking for a gluten-free pizza crust recipe, check out my canned chickpea pizza crust recipe instead!

What makes this homemade dough so special?

• When I was developing this pizza recipe, I wanted it to be really tasty while yet requiring little hands-on time. And that is exactly what I did. Here’s why you need to put this pizza dough for two on your must-do list right away: 1. Only roughly ten minutes of hands-on time is required for this dish.
• The fact that this is a 4-ingredient pizza recipe (excluding the water, which everyone has) speaks for itself.
• Rather to making large amounts of pizza dough when you don’t need to feed a lot of people, you may make this pizza dough that feeds two people.
• The recipe may simply be scaled up to make a larger quantity if that is what you require.
• This simple pizza recipe allows you to produce a crispy and chewy crust in the comfort of your own home.
• It’s a great dish to create with your children!

Did you know that this dough is a lean bread dough?

To begin with, what exactly is lean bread?No, it does not make you any more slender in any way.It simply implies that it is prepared without the use of butter or eggs.

• When you bake your pizza dough without adding any additional fat, the dough will remain crispy on the exterior even after it has been baked.
• You may use olive oil to make pizza because it imparts a deeper flavor to the dough while also ensuring that the dough remains soft on the inside and cripsy on the outside during cooking.
• In this recipe, I omitted the olive oil since I wanted to cut the number of ingredients to a bare minimum.
• In order to incorporate olive oil, take one tablespoon out of the 3/4 cup of water and replace it with one tablespoon of olive oil!

It’s as easy as counting to three!

pizza dough recipe ingredients

• You will need the following items to make this very simple homemade pizza dough for two people: All-purpose flour– I use all-purpose flour since it is the type of flour that I have on hand the majority of the time. Although many people use bread flour for their pizza crust, which produces a beautiful crust due to the high protein content, we prefer to keep things simple here!
• Salinity– you might not think salt adds much flavor to a pizza crust, but believe me when I say it is vitally essential!
• Because we let the pizza dough rise twice and for a somewhat longer period of time than you would normally allow for handmade pizza dough, we utilize a tiny amount of yeast in this recipe. When it comes to this recipe, I didn’t want to commit to an 8-hour rise, but it still has 3 hours to rise! Fleischmanns Classic Active Dry (which is not endorsed) is what I use.
• You may use either honey or sugar, or a 1:1 mixture of the two. The sweetness will aid in the activation of the yeast.
• A little bit of water will help you to pull the dough together.
• So far, it appears to be rather straightforward:)? This pizza dough recipe is a straightforward one that does not need a lot of effort while still producing an excellent thin crust. Crispy on the exterior, soft and chewy on the inside
• a perfect combination.

What kind of yeast should I use?

You may use either active dry yeast or quick yeast in this recipe; however, I recommend using the active dry yeast. See… As I previously stated, this is a fairly forgiving and straightforward recipe.

More pizza recipes you will love

• Easy Flat Bread Margarita Pizza with Pesto Drizzle
• Easy Flat Bread Margarita Pizza with Pesto Drizzle
• Easy Flat Bread Margarita Pizza with Pesto Drizzle

Step by step small-batch pizza dough instructions

In a measuring cup, combine the water, yeast, and honey until well combined.Allow for a 5-minute activation period.Meanwhile, measure out the flour and salt and place them in the bowl of a stand mixer to start the mixer.

• If you don’t have a stand mixer, you may use a standard mixing bowl and a wooden spoon instead.
• Add in the yeast water mixture and knead the dough for a further 5 minutes once the 5 minutes have expired.
• The dough will be soft and slightly sticky when finished.

Transfer the pizza dough to a well-oiled mixing bowl, being careful to press some oil into the top of the pizza dough to prevent it from creating a crust on the top of the dough. Cover the pizza dough with a thick cloth and lay it aside in a warm area for 1 hour to rest.

Using your hands, press the dough down and shape it into a ball once again. Cover it with thick towels and let it aside in a warm location for another 2 hours to rise again if necessary.

Preheat the oven to 450 degrees Fahrenheit once the dough is ready. Sprinkle some semolina on a baking sheet and use floured hands to distribute the pizza dough onto the baking sheet. Bake for 20 minutes. Place your toppings on the pizza and bake for 15 minutes, rotating the pizza halfway through to achieve equal baking. Enjoy!

How to stretch the pizza dough

Because this recipe is intended for two people, you will not need to divide the dough into further parts.

1. Flour your work surface and then place the pizza dough ball on top of the floured surface.
2. Using your fingers, gently flatten the ball starting from the inside out. Creating a circle that is both bigger and flatter. You should avoid flattening the circle’s outside border when doing so. Our crust will be a little thicker than that, since we want it to be a little more substantial.
3. To carefully stretch the dough, you may also lift it and set it on top of your first to gently stretch it. Continue stretching and spinning until you have a circle that is 12 to 14 inches in diameter, depending on how thick you want the crust to be.

In addition, if it’s more convenient for you, you may shape the dough right on top of the parchment paper!

Can I make pizza dough ahead of time?

Yes! Make sure to allow it to rise for at least 2 hours before transferring it to an airtight container or ziplock bag and storing it in the refrigerator or freezer to keep it fresh. The pizza dough will keep for 1-2 days in the refrigerator and may be frozen for up to 3-4 months if stored properly.

How to freeze pizza dough?

In order to freeze pizza dough, lubricate the dough and allow it to rise for at least 2 hours. Place the dough in a zipper bag and carefully cover it, then mark and date it before putting it in the freezer!

How to thaw pizza dough?

The dough can be thawed in the refrigerator overnight before being pulled out and allowed to come to room temperature for a minimum of one hour before using the dough. After that, you may bake it and shape it as desired. If you try to spread your pizza dough while it is still cold, it will be far too difficult!

Can I double or triple this homemade dough recipe?

Absolutley! I frequently double this simple pizza dough recipe to satisfy a family of four. If you multiply the measurements by two or three, you should be able to just click on the x2 or x3 buttons on the recipe and the site will perform the math for you.

Easy pizza topping ideas

• My favorite way to eat pizza is to pile it high with vegetables, which gives me the impression that I’m still eating healthy. However, sometimes keeping things simple may make a big difference! Here are some suggestions for pizza toppings that you might enjoy: grilled chicken breast with jalapenos, red onions, and cilantro
• A spinach, mushroom, red onion, and goat cheese salad
• buffalo chicken with caramelized onions and ranch dressing
• Roasted bell peppers, mushroom, spinach, onion, cherry tomatoes, and mozzarella
• basil and mozzarella
• roasted bell peppers, mushroom, spinach, onion, cherry tomatoes, and mozzarella
• basil and mozzarella

These are just a handful of the mouthwatering combinations you may choose from. If you have any further suggestions, please share them with me in the comments section, along with your favorite pizza toppings.

Our favorite pizza sauces

• Italian White Pizza Sauce with Creamy Garlic and Fresh Basil
• The secret ingredient to the greatest and easiest marinara sauce recipe

Make this no knead pizza dough recipe next!

The best homemade pizza dough recipe

If you make these oatmeal chocolate chip cookies and enjoy them, please consider leaving a 5-star review by clicking on the 5 stars beneath the title and description of the recipe. It would be quite beneficial to me.

Homemade pizza dough for two

• This is the greatest recipe for homemade pizza dough for two people. There is enough dough to create one 14-inch pizza to serve 1-2 people. It’s delightfully chewy, and it’s bursting with flavor! Preparation time: 10 minutes Preparation time: 15 minutes 3 hours of rest Time allotted: 3 hours 25 minutes are allotted. Course Course I: The Main Course Italian cuisine, for a total of 2 persons. Calories: 346 kilocalories 1/2 teaspoon salt, 1/4 teaspoon dry yeast, 1 teaspoon honey or sugar, 3/4 cup warm water
• 2 cups all-purpose flour

• This is the greatest recipe for homemade pizza dough for two people that I have found. There is enough dough to create one 14-inch pizza to serve 1-2 individuals. I love how it is wonderfully chewy while still being quite tasty. 10 minutes for preparation 15 minutes to prepare 3 hours of sleep is recommended. 3 hours in total. the time is twenty-five minutes. Course Course I: The Basics It serves 2 persons and is of Italian cuisine. 346 kcal of energy 1/2 teaspoon salt, 1/4 teaspoon dry yeast, 1 teaspoon honey or sugar, and 3/4 cup warm water
• 2 cups all-purpose flour

Calories: 346 kilocalories 72 g of carbohydrates 10 g of protein 1 gram of fat 1 gram of saturated fat Sodium: 584 milligrams Potassium: 100 milligrams 3 g of dietary fiber 1 gram of sugar Calcium is 14 milligrams.4 milligrams of iron KEYWORDS: bread-making, pizza dough, pizza dough for two, recipe for two, yeast recipe, homemade pizza dough Thank you so much for making the effort to travel all the way down to see us!Do not forget to let us know how much you loved this dish in the comments section below!

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5 Minute Flatbread Pizza Dough

This flatbread pizza dough recipe calls for only four ingredients: flour, salt, water, and olive oil. There is no need for yeast. Even better, it just takes a few minutes to put everything together! Dinner is ready when you top it with your favorite sauce, sprinkle it with cheese, and pile on the vegetables.

You Will Love This

• It takes 5 minutes to put together. What more could you possibly ask for? I enjoy a good handmade flatbread or pizza dough produced with yeast, but because of the rising time required, you should start planning at least a couple of hours in advance. I’m not always on top of things, believe me! In less than 10 minutes, you can have your own handmade flatbread prepared, topped, and ready to bake in the oven. Dinner prepared at the last minute wins the day! Try my Easy Margherita Flatbread, BLT Flatbread, Blueberry Goat Cheese Flatbread, and Mediterranean Flatbread, all of which are delicious.
• You have complete control over how thick or thin it is. If you’re cooking for a large group of people, roll the dough out as thin as possible. Keep it a touch thicker if you like a more pillowy, chewy texture
• your children can assist you in the kitchen! – If you offer your children the opportunity, you might be amazed at how much they are willing to contribute to dinner preparations. Allow them to assist you in measuring the flour and pouring the water. Allow children to assist you in kneading the dough ball and getting their hands filthy after it has come together. The likelihood is that after they see all of the effort (including their own effort) that went into creating supper, they will be more willing to consume it.

Ingredients and Substitutions

• Bread Flour – Bread flour, also known as all-purpose flour, is a versatile ingredient that can be used to produce thin or thick flatbread pizza crusts. It’s also what most of us have on hand. In contrast, using bread flour instead of regular flour may give the crust a deeper flavor and crisper texture, which is ideal if you want thin crust.
• Table Salt – Kosher salt or another large-grain salt can be used if you don’t have any other options, but a smaller grain will mix in better and help to form a more equal gluten structure in your dough.
• Warm Water – Yes, it is necessary to have warm water. Cold water can make flatbread pizza dough sticky, which is undesirable.
• Olive Oil – Pizza dough need oil in order to stretch properly. Olive oil is used in most recipes due to the rich taste it imparts, although vegetable oil can be substituted if that is all you have on hand.
• If you don’t have cornmeal on hand, you may use flour to keep your pizza dough from sticking to the pan. If you don’t have cornmeal, you could end up with a little flour dust on the bottom of your flatbread pizza after you’re through, but it’s better than nothing if you don’t have anything else.

Instructions

In a food processor, pulse the flour and salt together until completely combined and smooth.You may alternatively just incorporate all of the ingredients in a big mixing dish with a fork!After that, add the water and oil.

• Pulse the ingredients until a dough ball forms (about 1 minute or so).
• Scrape down the edges of the pan as required using a spatula.
• Transfer the dough ball to a lightly floured work area and continue to work with it.
• Knead the dough for about 1 minute, or until the surface of the dough is smooth and silky to the touch.

Separate the dough into two equal balls.Each dough ball should be rolled out into a long oval of the required thickness with a rolling pin to prevent sticking.Place a flatbread crust on each of two baking pans that have been dusted with cornmeal.With a fork, poke holes all over the flatbread’s surface to make it more pliable.Baking flatbreads for 5-8 minutes, or until the edges of the flatbread are beginning to become golden brown and the flatbread is almost completely cooked through, is recommended.Olive oil should be brushed on.

• Finish by adding preferred toppings (such as tomato slices and fresh mozzarella cheese if you’re preparing my 20 Minute Margherita Flatbread) and baking for another 5-10 minutes, or until the cheese is melted and the toppings are warm.
• Please don’t forget to garnish with fresh herbs!

Flatbread vs. Pizza

• It’s the yeast. Pizza dough often contains yeast (and hence requires more time to rise), whereas flatbread dough does not. However, certain pizza doughs do not include yeast, while others, such as flatbread dough, do. So. After a simple Google search, you’ll discover that the distinctions between flatbread and pizza dough are quite fuzzy, and that there is a great deal of gray space between the two. And that’s just OK! These terms can be used interchangeably, and you can as well
• The shape is important. The shape of regular pizza is typically round (and occasionally even square), but the shape of flatbreads appears to be more oval. Who came up with these restrictions in the first place? I’m at a loss for words. Instead of worrying about according to cultural conventions when I roll out or shape my pizza and flatbread dough, I prefer to allow it to form spontaneously as I roll it out or shape it with my hands. Allow your flatbread pizza to take on a life of its own!
• The garnishes and toppings. Flatbreads, according to what I’ve read, are normally made with little or no cheese. HUH?! Have you had a look at my flatbreads? Because they are stuffed full of cheese. So, once again, who came up with these rules? Cheese is essential to existence. You may customize your flatbread as you wish! I’d like to offer a basic Caprese salad as a topping. Or how about a Mediterranean Flatbread that is heavy on the vegetables? Perhaps a Mexican Street Corn Flatbread would be more appropriate.

Freezing

• Your handmade flatbread pizza crust may be frozen, as well as the dough. Yes, you did read that correctly. Frozen dough allows you to have dinner on the table in a matter of minutes! After you’ve kneaded your dough, put it in plastic wrap and place it in the freezer for 30 minutes. Allowing the dough to defrost on the counter (for about 1-2 hours) before proceeding with the recipe card is recommended for future flatbread baking.
• In addition to wrapping the dough and placing it in your freezer, you can use it to make ready-made flatbread for any occasion once it has been par-baked. In order to prepare your meal, top your frozen flatbread with your favorite toppings and bake it according to the recommendations on the recipe card. Although you may need to bake the crust for a further couple of minutes to ensure that it is properly cooked, due to the thinness of the crust, this should not take long at all.

Tips

• Use regular table salt. The Kosher salt and various bigger slices of salt have been tried, but they just don’t blend in quite as well as the smaller bits. I seldom use anything other than Kosher salt in my recipes, but the smaller grains of salt in this flatbread make it taste significantly better. If Kosher salt is all you have, it will still work
• however, it is not recommended.
• If you want a crispy crust on your flatbread, you must bake it for a few minutes before serving. I’m still amazed when I hear individuals state they don’t pre-bake their crusts before baking them. Par-baking permits the center of the dough to cook while the outside does not get dark golden brown, as is the case with traditional baking. This ensures that when you put the topping on top, it will not become mushy. In addition, it will become absolutely crisp when it is baked.
• To make the crust a little crispier and darker golden brown after par-baking, lightly spray it with olive oil after it has been removed from the oven.
• Don’t go overboard with the garnishes and toppers. When it comes to flatbread toppings, the old adage ″less is more″ is especially true in this situation. Because this is an unleavened, thin flatbread crust, it will not be able to withstand three cups of fresh mozzarella or a mountain of meat on top of the toppings. Add additional tasty toppings to your dish to reduce the amount of sauce you use. See below for some of my favorite flatbread toppings.

FAQ

What is the best way to prepare flatbread pizza?If you use my 5-minute flatbread dough recipe, all you have to do is lay out the dough, par-bake the crust, then top with your favorite toppings and bake for another 10 minutes.This flatbread pizza dough recipe could not be much simpler for a quick midweek meal on the grill!

• Is the dough for flatbread the same as the dough for pizza?
• The dough for flatbread and the dough for handmade pizza are not the same thing.
• Flatbread dough does not require the use of yeast and does not need to be let to rise for an extended period of time.
• Normal pizza dough is made using yeast, which results in a thicker, chewier dough.

What is causing my flatbread dough to be so sticky?There are three possible reasons why flatbread dough becomes too sticky: too much water in the dough, inadequate mixing of the dough, or cold water in the dough (rather than warm water).By adding extra flour and kneading the dough a little more, you might just be able to preserve it!

Flatbread Pizza Toppings

• With this basic pizza recipe, you may keep the toppings simple or experiment with some of my favorite variants listed below! Margherita Flatbread Pizza – (pictured above) fresh mozzarella cheese, cherry tomatoes, and fresh basil pesto on a flatbread with a drizzle of olive oil – pretty standard but also pretty good
• Margherita Flatbread Pizza – (pictured above) fresh mozzarella cheese, cherry tomatoes, and fresh basil pesto on a flatbread with a drizzle of olive oil – pretty standard but also pretty good
• Margherita Flatbread Pizza – (pictured above) fresh mozzarella cheese, cherry tomatoes, and fresh basil pest
• Mexican Street Corn Flatbread – sweet corn, tangy lime cream sauce, and crumbled cotija cheese – just like elote corn, but piled high on a crispy crust
• Mexican Street Corn Salad – sweet corn, tangy lime cream sauce, and crumbled cotija cheese – just like elote corn, but piled high on a crispy crust
• Mexican Street Corn Flatbread – sweet corn, tangy lime cream sauce, and crumbled
• A simple Mediterranean flatbread filled with spinach pesto (or tomato sauce), artichoke hearts, feta cheese, juicy tomatoes, and black olives – all of your favorite Greek flavors in a crispy, crunchy crust
• This combination of salami, green olives, and freshly crushed black pepper might seem odd at first, but it’s delicious.
• Burrata, arugula, and olive tapenade – salty olives and creamy mozzarella join together for a combination made in heaven
• sliced garlic, burrata, and arugula
• Keep it basic and straightforward with pizza sauce, pepperoni, mozzarella, and oregano if that’s what you want
• This is one of our family’s personal favorite combos of sausage, sliced mushrooms, mozzarella, bell peppers, and red onions

Easy Flatbread Pizza Recipes

Print

Flatbread Pizza Recipe

• With only flour, salt, water, and olive oil, you can whip up this flatbread pizza dough in about 5 minutes in your food processor. Time required for preparation: 5 minutes
• Preparation time: 20 minutes
• Time allotted: 25 minutes total
• This recipe makes 2 big flatbread crusts (about 8-10 servings) 1x
• Main Dish/Appetizers are included in this category.
• Oven is the method of cooking.
• Vegetarian diet with American/Italian cuisine.

1. Preheat the oven to 475 degrees Fahrenheit.
2. In a food processor, pulse flour and salt together until thoroughly combined
4. Pour in the water and oil
6. Pulse the ingredients until a dough ball forms (about 1 minute or so). Scrape down the sides as necessary.
7. Transfer the dough ball to a lightly floured work surface and knead the dough for 1 minute, or until the surface of the dough is smooth and elastic.
8. Separate the dough into two equal balls.
9. Each dough ball should be rolled out into a long oval with a rolling pin until it is the proper thickness. In this scenario, thinner is preferable
11. Cornmeal two baking sheets and lay a flatbread crust on each
12. bake for 20 minutes.
13. With a fork, poke holes all over the flatbread’s surface to make it more pliable.
14. Baking flatbreads for 5-8 minutes, or until the edges of the flatbread are beginning to become golden brown and the flatbread is almost completely cooked through.
15. Continue to bake for another 5-10 minutes, brushing the top with olive oil and adding the preferred toppings. Make my Caprese Flatbread, which is simple and delicious.
16. Enjoy

Notes

Use regular table salt.The Kosher salt and various bigger slices of salt have been tried, but they just don’t blend in quite as well as the smaller bits.I seldom use anything other than Kosher salt in my recipes, but the smaller grains of salt in this flatbread make it taste significantly better.

• If you want a crispy crust on your flatbread, you must bake it for a few minutes before serving.
• I’m still amazed when I hear individuals state they don’t pre-bake their crusts before baking them.
• Par-baking permits the center of the dough to cook while the outside does not get dark golden brown, as is the case with traditional baking.
• This ensures that when you put the topping on top, it will not become mushy.

Furthermore, when you bake it, it will become absolutely crisp!Don’t go overboard with the garnishes and toppers.When it comes to flatbread toppings, the old adage ″less is more″ is especially true in this situation.Because this is an unleavened, thin flatbread crust, it will not be able to withstand three cups of fresh mozzarella or a mountain of meat on top of the toppings.Make your toppings more tasty to reduce the amount of sauce you use.Flatbread dough, flatbread pizza recipe, flatbread dough recipe, flatbread ideas are some terms that come to mind.

• This article was initially published in May of this year.
• Process images, step-by-step directions, and recommendations for preparing the greatest flatbread dough every time were added in March 2020 to make it even more useful.

Vegan Cauliflower Pizza Crust

What is the connection between cauliflower and pizza?Apparently, a great deal.Cauliflower pizza crust is becoming increasingly popular among the cool kids, and I want to be a part of the club as well.

• Furthermore, for individuals who are experimenting with low-grain diets, this is an excellent choice!
• To prepare this meal, you will need nine essential ingredients.
• It’s also completely free of gluten, grains, and oils, as well as being vegan!
• Let’s go ahead and do it.

How to Make Cauliflower Pizza Crust

Starting with cauliflower rice, which is softly cooked and then drained and pressed dry…really dry!, the dish comes together quickly. This is the foundation of our ″dough″ basis! Herbs and spices are added next, followed by vegan parmesan cheese for taste and a flax egg for binding. The dough is then formed into a crust and cooked until it is golden brown.

Topping Ideas

Following the preparation of the crust, the following step is to select the sauce and toppings for your pizza.It is possible to use both cooked and raw garnishes in your dish.I prefer to use vegan pesto, marinara sauce, or puréed tomatoes as a sauce for my pasta.

• It is also possible to use store-bought pizza sauce.
• However, I recommend that you use only a small amount of the sauce since too much of it might make the crust soggy.
• Vegetables such as bell peppers, mushrooms, and onions that have been sautéed or are fresh are excellent garnishes for this dish.
• Extra-salty foods such as olives and marinated artichoke hearts are excellent choices.

Not to mention, my vegan macaroni and cheese is an absolute must!To make vegetables more sturdy, it’s better to sauté them beforehand before adding them to the pizza; otherwise, they’ll still be crunchy by the time the dough begins to crisp up on the bottom.Garnishes like as fresh basil, red pepper flake, and vegan parmesan cheese are best served towards the conclusion of the cooking process.Please also my Butternut Squash Veggie Pizza, Favorite Vegan Pizza, and Mini Portobello Pizzas for ideas on how to top your pizza with extra ingredients.

How to Freeze Cauliflower Pizza Crust

It is recommended that you create a bigger batch of cauliflower pizza crust and freeze it for quick low carb pizza evenings because cauliflower pizza dough is more time consuming and labor involved than other crusts (such as our Easy GF Vegan Pizza Crust).In order to freeze cauliflower pizza crust, bake the crust according to the package directions, allow it to cool fully, and then place the crusts in a covered container between sheets of parchment paper to freeze.Place sauce and toppings in a frozen crust and reheat until hot, about 5 minutes before serving (approximately 10 minutes).

• I hope you enjoy this crust as much as I do!
• It’s savory, cheesy, crisp on the outside, and tender in the center.
• It’s also customizable and quite yummy!
• This would make an excellent gluten- and grain-free pizza crust for a family gathering.

What to Serve with Pizza

While this dish would work nicely with a variety of sides, I recommend my Garlicky Kale Salad with Crispy Chickpeas, Pesto Sun-Dried Tomato & Vegan Ricotta Salad, Pea Pesto Pasta Salad, and Sun-Dried Tomato Basil Arancini!Remember to check out my other essentials, such as my Easy Vegan Pesto and 1-Pot Marinara Sauce, for more ideas.Please let us know if you attempt this recipe!

• Don’t forget to leave a comment, rate it, and tagging a photominimalistbaker on Instagram!
• Friends, raise a glass to you!
• Preparation time is 25 minutes.
• Preparation time: 1 hour and 5 minutes 1 hour and 30 minutes is the total time.

There are four servings in this recipe (large slices) Course Food for Entrees Gluten-Free, grain-free, Italian-inspired, and Vegan Entrees Friendly to the Freezer a period of one month Is it going to last?When it’s fresh, it’s the best.

PIZZA CRUST

• 1 medium-large head of cauliflower, ″riced″ (results in 6 cups cauliflower rice*)
• 1 12 tablespoons flaxseed meal (for making flax eggs)
• 1 medium-large head of cauliflower, ″riced″ (results in 6 cups cauliflower rice*)
• A quarter teaspoon of sea salt
• 3 tablespoons vegan parmesan cheese (or nutritional yeast if you are avoiding nuts)
• 1 teaspoon dried oregano (or use fresh*)
• 1 teaspoon dried basil (or use fresh*)
• 1 teaspoon dried oregano (or use fresh*)
• 3 cloves garlic (minced / or use garlic powder*)
• 1 heaping tablespoon cornstarch (or arrowroot starch / helps to bind the dough)
• 1 tablespoon cornmeal (or gluten-free flour / to prevent the dough from sticking to the parchment paper)
• 1 heaping tablespoon water (or arrowroot starch / to help bind the dough)
• 1 heaping tablespoon butter (or arrowroot starch / to help bind the dough)
• 1 heaping tablespoon cornmeal (or gluten-free flour

• Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
• To create the cauliflower rice, shred the cauliflower using a box grater or the grating blade (not the ″S″ blade) on a food processor (follow link above for photo tutorial). Remove from the heat and bring a big saucepan of water to a boil. After that, add the riced cauliflower. Cook for 5 minutes to soften the vegetables. After that, drain the cauliflower through a fine mesh strainer (make sure it’s fine mesh otherwise the cauliflower would leak through the pores). Allow for 5 minutes of cooling time.
• While this is going on, you may start preparing the pizza sauce or sautéing any tougher veggies (such as onion and bell pepper) that you want to use as toppings. Otherwise, they take far too much time in the oven to brown once the crust is finished, which increases the risk of burning. Remove from consideration
• Using a clean dish towel, wring off as much of the extra liquid as possible from the cauliflower rice.
• If you want to be thorough with this step, be sure to ring it out until no more water comes out. Keep it aside while you create the flax egg in a large mixing basin by combining the flaxseed meal and water, then allowing it to rest for 5 minutes. Then add the cauliflower rice, sea salt, vegan parmesan cheese, oregano, basil, garlic, and cornstarch, and stir well with a mixing spoon or your hands until everything is well-coordinated. It should be possible to produce a loose ″dough.″ If necessary, add more vegan parmesan or nutritional yeast for a cheese flavor, more salt for saltiness, or additional fresh herbs/garlic for a more powerful flavor if desired.
• Preparation: Line a baking sheet or pizza stone/pan with parchment paper and set aside. Sprinkle a little amount of cornmeal or gluten-free flour on top of the pizza to assist prevent it from adhering to the cutting board during slicing
• Then carefully spread the dough in a circle or square (depending on the form of the pan / see photo) using your hands, making the crust somewhat less than 1/2 inch thick on the inside and a little thicker on the outside (see photo).
• Preheat the oven to 350°F and bake for 45 minutes. Then carefully remove the pan from the oven and flip the crust over. Remove the crust from the bottom layer of parchment paper using a spatula, and then place another piece of parchment paper on top of the crust to finish the job. After that, take both pieces of parchment and carefully flip them over. Place the crust back in the baking pan
• bake for another 15 minutes.
• Continue baking for an additional 10-12 minutes, or until the sides of the cake are golden brown and the middle is largely firm to the touch
• remove from the oven.
• Removing the dish from the oven and adding desired garnishes (cooked or fresh). I advocate using a gentle hand with the sauce because too much might make the crust mushy if used excessively. Bake for another 10 to 15 minutes, or until the toppings are golden brown and crispy. Keep an eye on the edges of the crust, which might brown before the toppings are added.
• Enjoy while still hot, with any additional decorations, like as fresh basil, red pepper flake, or vegan parmesan cheese
• best when served immediately after preparation. For this pizza, I recommend using a fork rather than your hands because it doesn’t hold up as well when eaten with your hands. Note: If desired, you may bake the crust ahead of time and then freeze it for later use.

Cauliflower rice is made from one head of cauliflower, which provides around 6 cups (750 g).Using 1 teaspoon dry herbs (oregano, basil) is similar to using around 1 1/2 teaspoons fresh herbs.* Three garlic cloves (9 g) are approximately equivalent to one teaspoon of garlic powder.

• A rough estimation of the nutritional value for 1/4 of the pizza crust without any additional toppings.
• The following recipe was inspired from my friend McKel from Nutrition Stripped!
• 1 large slice of bread per person Calories in this recipe: 113 carbohydrate (17.5 g), protein (6.4 g), fat (0.6 g).
• 3.6 g of fat The amount of saturated fat in this recipe is 0.6 g.

1.1 g of polyunsaturated fatty acids 1.4 g of monounsaturated fatty acids 0 g of trans fats Cholesterol: 0 milligrams Sodium: 294 milligrams Potassium: 703 milligrams 5.8 g of dietary fiber Sugar: 4.3 g Vitamin A (in IU): 9.84 Vitamin C: 102 milligrams Calcium: 65.11 milligrams 1.74 milligrams of iron

Did You Make This Recipe?

If you bake anything amazing, post @minimalistbaker on Instagram with the hashtag itminimalistbaker so we can see it!

How To Defrost Pizza Dough

Minute Man Pizza is made possible by donations from readers.Amazon Associates receive a commission on eligible sales made via their website.Pizza Hacks – Welcome to the Pizza Hacks website.

• There are a variety of methods for defrosting frozen pizza dough.
• The strategy you choose is determined by how long you are willing to wait!
• But, before you begin learning how to thaw pizza dough, there is one very crucial point to keep in mind: the dough should be defrosted overnight.
• It is important to follow the directions on the container if you are using store-bought or ready to cook pizza.

It is possible that some store-bought pizza dough will include pre-cooked items such as meat and veggies layered on top of the pizza dough.These are frequently accompanied by ″Do Not Thaw″ warnings.Following the cooking instructions that come with your food would be the best course of action in that situation.However, if the directions on the package of store-bought dough do not prohibit you from thawing the dough, or if you are using handmade dough, then go to discover how to defrost pizza dough in five distinct methods.

Defrost And Proof

First and foremost, before deciding on the best method for defrosting pizza dough, you must understand exactly what you are doing and why you are doing it.It is your ultimate objective in this process to produce a high-quality pizza from your frozen dough.Before you can reach to that point, you must go through two essential stages: defrosting and proofing.

• It takes time for ice crystals in pizza dough to melt when it’s defrosted, but they do.
• Making your pizza dough soft and flexible is a result of this.
• It gives you the ability to mold your dough into the ideal shape and size you choose.
• The second stage is known as proofreading.

Proofing is simply the process of allowing the dough to rest for a period of time sufficient to allow the yeast to conduct its work on the dough.It causes the dough to expand to double its original size.This is why it is critical to choose a container that is large enough to accommodate the expansion of the pizza dough.Last but not least, you may have noticed that each of the methods listed below requires for keeping the dough wrapped in some manner.Some recipes call for covering the dough in plastic wrap before baking it.Other ways entail covering the container in which the dough is stored.

• You need to cover the dough to keep it from drying out.
• Cracked and dry edges can be seen around the edges of dough that has dried out.
• When you handle this type of dough, it will crack and crumble, making it difficult to form correctly.
• Now that you’ve learned the fundamentals, it’s time to defrost your frozen pizza dough!

The “Cold” Methods

• It is advisable to use ″cool″ ways of treatment. It is possible to properly defrost dough using these ways without the risk of the dough being overcooked early. In the refrigerator, defrost (At Least 8 Hours) To thaw pizza dough, follow the directions on the package. It is also the most time-consuming — it can take anywhere from eight to twelve hours, depending on how large your dough balls or discs are. Put the pizza dough in a container and set it aside. Keep in mind that the dough will expand, so be sure to allow plenty of space around it. Always keep the dough covered – either in its own storage bag or in the container it is being baked in. Allow for eight to twelve hours of defrosting time in the refrigerator. After that, you may take the dough out of the fridge (and out of its bag, if appropriate) and let it prove at room temperature for approximately one hour before using it.
• Remove from the freezer and place on the counter (At Least 2 Hours)
• Remove the dough from any form of wrap or cover and place it in a container large enough to accommodate the dough’s expansion. For around two hours, cover the container and set it out on the countertop. It will take the same amount of time for the pizza dough to thaw and proof
• Cold Water Is Used To Defrost (At Least 1 Hour)
• Place the dough in an airtight bag and immerse it fully in a basin of cold water for 30 minutes. One to two hours after being frozen, the dough would have defrosted and would have a softer texture. Take the dough out of the sealed bag and set it aside. Then let it to rest in a dry basin or tray for about an hour to allow the flavors to blend.

“Warm” Methods

• If you’re in a hurry to have your pizza dough ready for baking, you may also utilize the ″warm″ ways to prepare it. Warm Water is used to defrost the ice (Around 30 Minutes) This approach is similar to the cold-water method in that it uses cold water. Place the dough in an airtight bag and soak it thoroughly in a basin of warm water for 30 minutes. As the water cools, change it every few minutes until the dough is totally defrosted. This procedure takes around 30 minutes.
• The Microwave Can Be Used For Defrosting (Around 5 Minutes)
• When defrosting pizza dough in the microwave, proceed with caution to prevent overcooking the dough and ruining your meal.
• Wrap the dough in plastic wrap after coating it with oil. Place it on a microwave-safe plate or container that has been lightly greased and microwave on high for 25 seconds. To re-oil the plate, dough, and plastic cover after removing the dough, repeat the process. Microwave the dough for another 25 seconds on high after it has been turned over. At this time, the dough should still feel chilly to the touch. Now, depending on the amount of the dough, microwave the dough on the defrost setting for three to five minutes on high power. Remove the dough from the oven and let it to prove at room temperature.

Conclusion

You should now be aware of five distinct methods for thawing frozen pizza dough.Just keep in mind that there are two stages: defrost and proof.Keep in mind to cover your dough so that it does not become dried out and cracked.

• Now that you know how to properly thaw pizza dough, you can go ahead and organize a pizza night for your family!
• Here’s how to find out more information on pizza dough.

How to Freeze Pizza Dough (and quickly thaw!)

• No matter if you’re short on time or have leftover dough, frozen pizza dough is the most convenient method to have a fresh and tasty pizza that can be thawed, cooked, and ready to serve in about an hour! It is quite beneficial to have a modest supply of cooked foods in the freezer that you can pull out at a moment’s notice. ″Is it possible to freeze pizza dough?″ you might wonder. The answer is a resounding yes! You should freeze pizza dough because it allows you to swiftly and simply incorporate your own healthy pizza into your monthly meal planning
• it is convenient.
• It’s a fun and less expensive than delivery pizza that the whole family will enjoy, and it can be made in under an hour.
• It’s an excellent thing to keep on hand for unexpected company or parties, among other things.
• Creating additional batches of dough and keeping them on hand for whenever you need them is always a good idea.
• Freeze several varieties of pizza dough, such as my Overnight Einkorn Pizza Dough and my Homemade Pizza Dough
• for example, overnight einkorn pizza dough and homemade pizza dough.

Step By Step Instructions

Step 1. Get a batch (or two!) of homemade pizza dough going.

• Here are two pizza dough recipes that I have tested and found to be freezer-friendly. Making Einkorn Pizza Dough Overnight
• Making Homemade Pizza Dough

Making more than one batch of dough is mentioned since it is actually no more labor to produce a double or treble batch of dough than it is to prepare a single batch of dough. Aside from that, you’ll get THAT MUCH MORE meals out of your job later on! Note: If you want to use freshly made grocery store pizza dough, you may also follow these instructions for freezing it.

Step 2. Prepare the pizza dough through the first rise.

This is really crucial!The majority of yeast-based pizza dough recipes ask for only one rise, even if it is a brief one (10-30 minutes).After the first rise, the dough has a chance to join together and become true dough rather than just a collection of components thrown into a mixer.

• Furthermore, the yeast feeds on the sugar and starches and multiplies, which is what causes the dough to rise when it is baked, as previously stated.

Step 3. Shape the pizza dough (optional).

Once the dough has done its initial rise, pound out any air bubbles and form it into a circular disc by folding it over itself a few times (5-10 times is generally sufficient).Why a disc of dough rather than balls of dough?Because doing so will enable the dough to defrost more quickly later on!

• Whatever shape your round disc takes on as a result of your rusty shaping talents (triangle, rectangle, or any other non-round shape), it’s perfectly OK.
• Regardless of the diameter, the aim is for the dough to be around 1″ thick on all sides.
• Because you’ll be putting your pizza dough in the freezer, be sure that whatever size disc you use will actually fit into the freezer’s interior (just in case your freezer is narrow).
• Note: If you are pressed for time, you can skip the shaping stage and proceed directly to Step 4 and freezing instead of the shaping step.

Step 4. Double wrap the pizza dough.

When it comes to freezer cooking, freezer burn is your biggest enemy.Food that has been frozen does not lose any nutritional value, but it becomes drier and might have a different taste (in an unpleasant way).It is possible to avoid freezer burn by covering the pizza dough tightly, TWICE.

• Plastic wrap should be used for the first time around the object.
• The dough is well-protected by the plastic wrap used to wrap it.

Here’s how I wrap my pizza dough:

• Unroll a huge sheet of plastic wrap and lay your disc towards the end of the roll near one end of the roll As you work your way through these processes, make s