I'd shape it cold....will be easier to flatten out. Linda C

We freeze it - in meal size portions with or without the meatballs and sausage.

Artisanal Pizza Dough posted by Becky 3 cups bread or all purpose flour 1/2 teaspoon active dry yeast 3/4 teaspoon kosher salt 1 1/4 cups 2% low-fat milk 2 tablespoons olive oil -- plus more for bowl Whisk the flour, yeast and salt together in a large bowl, then pour in the milk and oil. Mix together with a large fork or your hands. Knead once or twice to form a ball. It may be sticky, but that's okay. Oil a bowl and set the dough in it. Lay a sheet of waxed paper loosely over the top, then cover with plastic wrap. Place a clean dish towel over the bowl and allow to rise at room temperature and undisturbed for 24 hours. Turn the dough once in the bowl about 3 hours before you want to use it. The 24 hour fermentation process takes the place of kneading the dough. When you are ready to make your pizza, divide the dough in half on a lightly floured board, then proceed with your pizza making. The dough can be frozen for up to a month; Thaw at room temperature before using. Makes two 12"-14" pizza crusts Source: ""Pizza on the Grill" by Elizabeth Karmel and Bob Blumer Here is Weed's Pizza Sauce for Missouri-style pizza - which I now use as "my" pizza sauce for my homemade pizza - my style. Weed's Missouri pizza thread: 1 16 oz. can whole tomatoes, diced fine 6 oz. can tomato paste 1 1/2 TB sugar 1 t. crushed dried basil 1/2 t. salt 1/4 t. dried thyme Mix together, let sit, do not cook. Makes enough sauce for 4 pizzas.

I do it all from scratch. YUM! Yes....jarred spaghetti sauce is fine to use. Crust: I use a bread machine. 3 cups regular flour 2 1/2 tsp baking yeast(sold @ health food stores, it's "not" quick rising) 1 1/4 cups water The machine mixes and kneeds the dough, lets it rise then kneads again. Ready in 1 1/2 hours. 16" pizza pan, grease with butter, sprinkle with corn meal(if you want to), flour your hands, spread dough onto pan. 8oz tom sauce 1 roma tomato diced 1/4 cup diced onion 1 clove garlic minced 1 red bell pepper diced Mushrooms or olives....or other toppings 1/2 tsp dry basil 6oz sliced pepparoni OR 1 lb sausage(cooked) 12oz motzarella cheese, grated put on pizza in the order listed....bake @ 450 for 25 minutes,If you have a convection oven put a cookie sheet on the rack above the pizza, remove the pan after 25 minutes, bake another 5 minutes to toast the cheese a little.