Forget about delivery pizza. Just keep a couple dough balls in the freezer, and you'll be able to whip up a homemade pizza faster than you could have one delivered.Make a large batch of pizza dough to save time and money when preparing the classic family favorite. Pizza dough freezes well if you wrap it properly. Prepare enough dough to last you for a few months for pizza anytime.
Freezer bags & plastic wrap
A permanent marker
Click here to see my favorite Homemade pizza dough recipe ( Just replace honey with sugar to make it Vegan)
Prepare the pizza dough as you normally would and let it rise one time.Punch the dough down and separate it into round balls. Each ball should be enough dough to make whatever size pizza you usually make.
Wrap each ball of dough tightly twice in plastic wrap. Use enough plastic wrap so that the dough doesn't push its way out of the wrap.Place each wrapped ball of dough in a zip-top bag and squeeze out the air, then seal. Label the bags with the date and "Pizza Dough" so that you can find and identify them later.
Simply thaw your dough in the fridge overnight. Then, take it out, and allow it to come to room temperature and to go through the first rise. Proceed with your pizza recipe as usual.
More KITCHEN TIPS
1) If your recipe makes enough dough for more than one pizza, divide your dough into individual pizza amounts before you package it for the freezer.
2) Store your pizza dough in the freezer until you need it. It'll keep indefinitely, but is best used within three months.
3)Turn this kid-friendly favorite into a complete meal by serving it with a side salad. Add a selection of veggies such as cucumber, diced tomato and chopped carrots. Top with a creamy dressing.
4)The pizza dough should be frozen after it has risen once and been knocked back. Divide the dough into your preferred portion sizes, wrap loosely in clingfilm and seal each ball of dough tightly in a freezer bag. Thaw the dough overnight in the fridge, or for 2-3 hours at room temperature, then roll out, spread on toppings and bake.
5)It’s best to transfer frozen dough from the freezer to the refrigerator the night before (or 10 to 12 hours before) you want to use it. But the dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours. The dough is practically indestructible.
6)If you want to bake the pizzas next day then do not freeze ,just line a floured baking sheet , put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they’ll almost double in size), and let them rise in the refrigerator overnight. To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza.
7)Use a pizza stone and preheat it in a crazy hot oven for 30 minutes before baking. This gives you a great crispy crust and chewy, doughy center.