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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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An easy way to prepare pizza crusts and freeze for later. Of course, you could use them immediately! I like this recipe b/c as a single babe ... I'm mostly cooking for one these days and like being able to pull an individual-size pizza crust out of the freezer for a quick dinner... or when I have unexpected company! Ingredients:
3 (1/4 ounce) packages active dry yeast |
1 teaspoon sugar |
3/4 cup warm water (105 115) |
3 cups all-purpose flour |
1 teaspoon salt |
1/2 cup warm water (105-115) |
2 tablespoons olive oil |
vegetable oil cooking spray |
1 tablespoon italian spices (optional) |
Directions:
1. In a 2 c measuring cup or sm bowl, combine yeast, sugar and 3/4 c warm water; let stand 5 minutes.
2. Combine yeast mixture, flour, salt, water, and oil in lg bowl, stirring til well blended.
3. Turn out dough onto floured surface; knead 5 minutes.
4. Place in bowl coated w/ cooking spray, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 30 mins or til dough is doubled in bulk.
5. Punch dough down; knead 4 – 5 times.
6. Divide dough into 6 equal portions; roll each into 8” circle.
7. Cook each round on each side in a non-stick 8” skillet coated w/ cooking spray over med heat about 2 mins per side or til dough rounds are lightly browned.
8. Cool crusts and freeze in an air-tight container up to 6 months.
9. TO MAKE PIZZA: Place frozen crusts on baking sheets; spread w/ 1/4 c pasta sauce and sprinkle w/ favorite toppings.
10. Bake at 425 for 12 – 15 minutes or til edges are lightly browned and cheese melts.
11. FOR EXTRA FLAVOR: I like to add Italian seasoning/spices to the crust for extra flavor.
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