Pizza Dough Recipe to Make and Freeze

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When you tell people you are making pizza once a week at home they may assume you are buying premade dough or premade crusts.

Pizza Dough Recipe to Make and Freeze - This article offers a great recipe and method for making and keeping dough. I encourage you to make leavened doughs more often.

I am a huge proponent of making pizza dough from scratch at least once a week. I make it and use it. My family loves pizza. This should come as no surprise.

The understanding of dough is a powerful food storage tool. You see, when you know how to turn grain into dough you are able to make food with very little. Your basic leavened dough will only require water, sugar, yeast, and flour. If you add salt and some kind of fat you will wind up with something much better, of course.

Here is a basic pizza dough recipe for an 8 slice large pizza

Ingredients

  • 4 Cups of flour
  • 1/2 Cup of warm water
  • 2 Tbsp of sugar
  • 2 Packets of yeast
  • 1 Tablespoon of olive oil
  • 2 Big pinches of salt

Process

  • Add your flour into a large bowl. Mix in the salt with the flour.  Create a nice big well in the center of all that flour.
  • At the center of your well add the water, yeast, and sugar. Stir this mix without disturbing the flour and let it sit for 5 minutes.
  • Add your olive oil to this yeast water mix. 
  • Start to slowly mix in the flour and work it till it comes together. It might not require all of the flour. You are looking for a mix that becomes stodgy and workable.
  • Flour your table and dump that dough out onto it. 
  • By folding it over itself and pressing it out again, knead the dough for 8 minutes. 
  • Cover the dough with olive oil and plastic and place it in a warm place. Let it rest for another 5 minutes and your pizza dough is ready to go. You can either use it now or freeze it for later. 

 

Pizza Dough Recipe to Make and Freeze - This article offers a great recipe and method for making and keeping dough. I encourage you to make leavened doughs more often.

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