For when you’re in a hurry
Original recipe yields
2 large pizza crusts (medium thickness) or 1 deep-dish and 1 large crust (medium thickness)
Cooking day instructions
This recipe works best by preparing single batches.
In large bowl, combine warm water, yeast, and 2 T. flour. Sprinkle 1 T. flour on top of mixture. Wait until flour is totally absorbed, then add remaining ingredients.
Knead the dough:
• By hand: 7–10 minutes or until very smooth and elastic, not stiff.
• By electric (stand) mixer: Knead, using dough hook, until dough begins to clean sides of mixing bowl (6–12 minutes, depending on your mixer). Do not allow dough to get too stiff.
Divide dough in two. Roll out on cornmeal-dusted pizza paddle, pizza stone, or counter. Brush crust lightly with canola or olive oil and prick with fork every ½–1 inch. Prebake 5–8 minutes in preheated 500-degree oven. Remove crust from oven and cool.
• To freeze unfilled pizza dough shells: Stack pizza shells using plastic wrap or waxed paper between each shell or freeze individually.
• To freeze topped pizzas: Top with desired ingredients. Freeze, using plastic wrap and foil method.
Serving day instructions
Thaw slightly. Preheat oven to 450 degrees. If unfilled, add your favorite toppings. Bake pizza for 15–20 minutes or until crust is nicely browned and cheese is melted.