Freezer Recipe – Healthy Home-made Pizza Dough

I adapted this recipe from “Eat, Shrink and Be Merry” by Janet and Greta Podleski, and tested it for the freezer

2/3 cup very warm water (from the tap is fine)

2 tsp sugar

2 ½ tsp. quick-rising yeast

2 tsp olive oil

1 cup all-purpose flour plus ½ cup whole wheat flour (or 1 ½ cups AP flour)

2 tbsp ground flax seed (also called flax meal) or bran

½ tsp salt

Extra flour for kneading

Oil to grease rising bowl

Place water in a large bowl, or in the bowl of a food processor or mixer fitted with a dough attachment.  Dissolve sugar in water and sprinkle yeast over the top.  When the yeast starts foaming, add the rest of the ingredients to the bowl.  Stir with a fork or mixer until the dough comes together.  Knead by hand if necessary, adding flour until dough is no longer sticky and it comes away cleanly from the sides of the bowl.  Knead as long as you can stand it (more is better, but it doesn’t take much).  Form dough into a ball and pour a little bit of oil over the top.  Turn the dough in the bowl so the ball is coated.  Cover with a towel and let rise in a warm place for 20 minutes.  Divide into two for thin crusts, or use a whole recipe for thick crust.  Place in freezer-safe bags and freeze for up to 3 months.

To use:  thaw dough in fridge 24-48 hours; let sit on counter 1 hour or more to warm up a bit before using.  Preheat oven to bake at 475°For as high as your oven will go – if you have a pizza stone, put it in the oven now.  Place dough on baking tray or pizza peel and stretch or roll it out carefully into the desired shape.  Allow to sit 5-10 minutes in between a couple of sessions of stretching to allow dough to relax.  Top with desired topping and bake in a pre-heated 475°F oven (wait for oven to reach temperature – very important) for 8-10 minutes or until bottom crust is browned and crispy.

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