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Homemade Pizza Dough

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Homemade Pizza Dough

Kelly
The Cook
4 Servings
6 Ingredients
10 Comments

Homemade Pizza Dough that is freezer friendly without compromising any of the flavor!

Read More
4 Servings
6 Ingredients
10 Comments

Ingredients

  • ¾ tablespoons Instant Dry Yeast
  • ¾ tablespoons Kosher Salt
  • ½ tablespoons Turbinado Sugar
  • ⅛ cups Olive Oil
  • 1 ⅓ cups Water, Hot
  • 3 ¼ cups Flour, White Whole Wheat

Containers

Supplies

  • Labels
  • Plastic Wraps

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix the yeast, salt, sugar and olive oil with the water in a large bowl.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix the yeast, salt, sugar and olive oil with the water in a large bowl.
  2. Mix in the flour without kneading, using a wooden spoon.
  3. Cover (not airtight), and allow to rest at room temperature for about two hours.
  4. Roll out into desired shape, place on baking pan.
  5. Cover with toppings as desired.
  6. Bake at 450 for 15 minutes or until crust is golden brown and toppings are bubbly.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1/4 of dough
Amount Per Serving
Calories
444
Total Fat
9g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
0mg
Sodium
1068mg
Total Carbohydrates
83g
Fiber
11g
Sugar
1g
Protein
15g
WW Freestyle
12

Categories

plant-based, shellfish-free, fish-free, soy-free, traditional, nut-free, winter, fall, spring, summer, vegetarian, egg-free, vegan, kid-friendly, kosher, dairy-free

Categories

plant-based, shellfish-free, fish-free, soy-free, traditional, nut-free, winter, fall, spring, summer, vegetarian, egg-free, vegan, kid-friendly, kosher, dairy-free

10 Comments

Join the discussion

  1. so to freeze it, you rise it just like its going to be baked? and whats with it sitting in the fridge after rising? and how long in fridge till we wrap and freeze?

    Reply

    1. We direct you to let it cool down slowly in the fridge, before freezing, so that you get the best product possible after freezing. Once frozen and you’re ready to serve: as it completely thaws in the fridge you can leave it there until you are ready to rise and bake. Our recipes have been tested in our OAMM kitchen, as well as real user test kitchens.

      Reply

      1. ok, so instead of rising on counter, put dough in fridge to rise? i dont understand the cool down part if its just been on the counter rising. thx

        Reply

        1. You are right Helene. That step is only needed if you are freezing the dough. If you want to use it right away you can just let it rise on the counter without placing in the fridge.

  2. So – just to clarify: If I am planning to freeze for use another time I do steps 1 & 2, then let it sit on counter for 2 hours (step 3), then put it into the fridge (step 4)? do I punch it down after it sits on counter so its deflated when I put in fridge prior to wrapping it up? And how long does it need to rest in the fridge before I wrap it up and freeze it?

    Reply

    1. This post helps clarify why there are 3 sets of directions. That is correct. It should sit in the fridge for 4 hours. If you have more questions, we’re available to chat in the bottom right-hand corner!

      Reply

  4. How do you think it would do if I bake it and then add toppings a freeze? Looking for an easy alternative for my husband, who is really only adept at turning on the oven. Oh, wait- he says he can boil things too. 🙂

    Reply