Frozen Pizza Dough Recipes

FROZEN PIZZA DOUGH

Frozen Pizza Dough image

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes 4 eight-inch pizzas

Number Of Ingredients 8

Ingredients

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

Steps:

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.

FOOLPROOF PIZZA DOUGH

Foolproof Pizza Dough image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 2 pizzas

Number Of Ingredients 4

Ingredients

1 teaspoon instant or active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus additional for drizzling

Steps:

Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.

PIZZA ROLL UPS

Pizza Roll Ups image

Transfer a loaf of frozen bread dough from freezer to refrigerator in the morning and it will be ready to use by dinner time.

Provided by Brenda.

Categories Lunch/Snacks

Time 30m

Yield 10 Rolls, 2-3 serving(s)

Number Of Ingredients 6

Ingredients

1 loaf frozen bread dough, thawed, 1 lb
1/4 cup prepared pizza or 1/4 cup pasta sauce
1/2 cup shredded mozzarella cheese, divided
2 tablespoons finely chopped pepperoni
1 tablespoon olive oil
2 tablespoons grated parmesan cheese

Steps:

Preheat oven to 450 degrees.
Generously coat a rimmed baking sheet with cooking spray.
Roll dough into a 10 inch square on a floured surface.
Spread pizza or pasta sauce over dough.
Sprinkle all but 2 tbsp mozzarella over the sauce.
Top with pepperoni.
Roll up dough jelly-roll style to enclose filling.
Cut roll crosswise into 10 slices.
Place slices, cut side down on baking sheet.
Brush tops with oil.
Sprinkle with parmesan and remaining mozzarella cheese.
Bake until golden brown, about 15 minutes.
Serve immediately.

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