Freeze For Later Cooking Day Directions

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. In a large bowl, combine water, yeast, and salt. Stir together.
2. 1615169 Upgrade to a paid membership 17591 to unlock all instructions 383
3. 5091613 Upgrade to a paid membership 38015 to unlock all instructions 12848
4. 389207 Upgrade to a paid membership 98001 to unlock all instructions 78398
5. 5455178 Upgrade to a paid membership 35785 to unlock all instructions 66904
6. 9286112 Upgrade to a paid membership 69707 to unlock all instructions 85411
7. 9308045 Upgrade to a paid membership 92870 to unlock all instructions 46119
8. 4441079 Upgrade to a paid membership 71769 to unlock all instructions 13829
9. 726321 Upgrade to a paid membership 76247 to unlock all instructions 35496
10. 3735917 Upgrade to a paid membership 35765 to unlock all instructions 84146
11. 5890298 Upgrade to a paid membership 22385 to unlock all instructions 68818
12. 3028367 Upgrade to a paid membership 52386 to unlock all instructions 25910
13. 1948347 Upgrade to a paid membership 11480 to unlock all instructions 43214
14. 2396517 Upgrade to a paid membership 5083 to unlock all instructions 25390
15. 4639334 Upgrade to a paid membership 44618 to unlock all instructions 48291
16. 2343253 Upgrade to a paid membership 38408 to unlock all instructions 41980
17. 8639374 Upgrade to a paid membership 36779 to unlock all instructions 86750

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

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

1. Thaw: Countertop
2. 3074707 Upgrade to a paid membership 54081 to unlock all instructions 7282

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

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

1. In a large bowl, combine water, yeast, and salt. Stir together.
2. No need to wait until yeast is bubbly. Add in flour all at once and stir together. All portions of the dough should be moistened so that no flour is left uncombined.
3. Cover mixture with lid or plastic wrap and leave at room temperature for two hours, or until doubled in size.
4. Place bowl of dough, still covered, in fridge for at least 6 hours and up to 14 days
5. Line a pizza peel (or large cookie sheet or cutting board) with parchment paper and sprinkle very generously with corn meal. You want to make sure your loaf doesn’t stick when you slide it off onto the pizza stone or cookie sheet.
6. Remove bowl from refrigerator. Sprinkle a “cloak” of flour over the dough – you’re not trying to mix it in or make your dough less sticky.
7. Cut off a grapefruit-sized piece of dough. Divide this pieces into two equal parts.
8. Form each piece into a cylinder about 2 inches in diameter by gently stretching and elongating the dough. Flour hands if dough is sticking to them. Don’t worry about making the bottom of the loaf look smooth.
9. Repeat until you have formed all of your dough into rolls.
10. Let rolls rest for 30 minutes (or more, if kitchen is drafty or cool). Most of the actual rising will take place in the oven.
11. 20 minutes before baking, place pizza stone in oven on the second to bottom rack, and place broiler pan on the rack below that; preheat to 450.
12. After 30 minutes have passed, sprinkle top of each roll with flour (to keep knife from sticking).
13. Using a serrated knife, make two 1/4 inch cuts crosswise on the top of the rolls.
14. Now, with a quick motion, flick the rolls onto the pizza stone, then pour a cup of hot water into the broiler pan. Shut oven as quickly as possible to retain steam.
15. Bake at 450 for 30-40 minutes, or until crust is browned and hardened.
16. Remove from oven and place on cooling rack; don’t slice it until cooled because it will release essential moisture.