Frozen Pizza

Add liquids, then dry ingredients to the bowl of a stand mixer. (Take care not to let yeast and salt touch.)

Fit mixer with dough hook. Mix on low speed until dough ball forms and cleans the sides of the bowl. (2-5 minutes)

(If dough ball is too sticky, add more flour, 1 T at a time. If it is too dry, add more water, 1 T. at a time.)

Divide dough in half.

Roll dough out into desired shape. This recipe makes 2 large rectangles or 4 12-15 inch rounds.

Reserve any unused dough in a dough ball. Wrap tightly in plastic wrap, then stow in a large zip top plastic bag. Freeze.

Mix all ingredients in a large bowl with a wooden spoon. As soon as the dough is too tough to stir with a spoon, transfer to a lightly floured surface and knead by hand 10 minutes, or until dough is pliable and doesn't stick to hands.

(If dough ball is too sticky, add more flour, 1 T at a time. If it is too dry, add more water, 1 T. at a time.)

Divide dough in half.

Roll dough out into desired shape. This recipe makes 2 large rectangles or 4 12-15 inch rounds.

Reserve any unused dough in a dough ball. Wrap tightly in plastic wrap, then stow in a large zip top plastic bag. Freeze.

Preheat oven to 425. Line 2 pizza pans with parchment paper. Cut dough in half and roll each half into 16 inch circles. Place dough circles on prepared pans. Prick several times all over each circle with a fork.

Bake at 425 for 3-4 minutes. Remove from oven. Spread half the sauce on each crust, then top with cheese. (Also add any additional toppings you'd like, such as uncured sausage, uncured pepperoni, veggies, fresh basil, parmesan cheese, etc.)

Wrap each pizza in plastic wrap and then again in foil. Label and freeze.

Preheat oven to 425. Unwrap pizzas and bake 12-14 minutes or until cheese is melted and beginning to brown. Let stand 5 minutes before slicing.