Prebaked Dough for Pizza- Kids can help!

14 years ago

Pre Baked Dough for Pizza

I make pre baked dough and put them in the freezer.

When needed they can be thawed and baked in about 15 minutes.

Great for unexpected guests and the kids can help, too !!!

You can use any dough of choice.

I prefer a basic dough with some WW flour added and

let it rise 2 times in a warm oven, and once more in an oiled Pan.

I Dock it with a fork and Bake about 10 minutes at 400 Degrees, or

until tan spots start to show.

Cool them fast on racks and place in plastic bags and then into the freezer.

When making the Pizza , let the Dough thaw, spoon on your favorite Sauce,

Put it in the Preheated oven for 5 minutes, on a Stone or in the pan.

Then add your favorite toppings and Bake till done.

If the Dough is slightly overcooked to start, as in the PhotoÂs,

baste the darker spots with water.

At times , IÂll make all 6 inch snack sizes.

Basic Pizza Dough Recipe

1 cup of warm water (not hot)

1 Package of Active Dry yeast 1 tablesp sugar ,in a half cup of warm water

1/4 Cup of Veg. Oil

1 teasp.Salt

About 3 1/2 cups Flour

1/2 cup of Whole wheat flour or up to 1 cup

Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen

Add the oil and salt and more flour.

Add enough flour to make a soft ball of dough, that doesn't stick to your hands.

Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil

Cover and set in a warm place to rise until it doubles in bulk.

I put it in a warm oven, Covered with a damp towel. Place a pan of hot water on the bottom shelf

It will rise in about 1 hour.

When doubled, punch it down and knead it well. Let it rise again and punch it down.

Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round

Dough should be about 3/16 " thick on the bottom and about Â½" around the edge.

I used 10 ounces for the one in the Photo.

The batch of Dough made 2 - 10 inch and one 6 inch.

Make them as thin or thick as you like.

My family prefers the thicker, Tender, End Crust.

For Sicilian Pizza , I used most of the dough in a 11" X 16" pan

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Comments (18)

jessyf
14 years ago
Hi Dancinglemons, welcome to the forum, that chicken recipe looks interesting, I'll have to look for that red pepper sauce!
foodonastump
14 years ago
Nice pizza crust, too! ;-)
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jessyf
14 years ago
ooops wrong thread, my bad
hawk307
Original Author
14 years ago
Jessy:
Glad you put the " ooops " in there. I was ready to send out the Rescue Squad.
Lou
User
14 years ago
I use Julia Child's basic French Baguette dough for pizza. (Recipe) I give it a few days in the fridge before using it for pizza dough. I've tried all kinds of recipes over the years looking for the perfect crust and for me this is it. Makes a thin crust with a wonderful chewy rim.

Last night's pizza was made from prebaked crusts using this dough. I hand-form individual size crusts, brush with olive oil and bake on a pizza stone preheated to 550F.

I only bake for about 5 minutes. Just long enough really to set the dough. Let cool completely, wrap in plastic and then into ziplock freezer bags. Because I bake the pizza directly on a hot stone, I don't need to let the dough defrost first. Just top and bake.

Moe's pizza was topped with fresh mozzarella, sauted mushrooms and Italian sausage, and mine

was topped with mushrooms and black olives and fresh basil.
lindac
14 years ago
Lovely pizzas Ann.
I also don't thaw my frozen crusts before baking.
I still remember fondly the first pizza parlor int he area...It had to be before 1950 because I remember my grandmother loving it and she died in 1950.
They made one kind and one size of pizza...large....easily 24 inches across and just a wonderful garlic and oregano sauce with mozzarella, and not the tasteless mozzarella you find grated in bags....but real cheese!
and you bought it in a flimsy cardboard box and when you took a slice you flipped the tip over, so it didn't dangle down and drip all over your clothes!
Nostalgia! It's a good thing!
Linda C
User
14 years ago
Do you have a good thin crust recipe?
User
14 years ago
Joann, I make a very thin crust pizza. Only the rim is a little puffy. New York style.

I posted the recipe here after Colleen requested it.

Ann

Here is a link that might be useful: Thibeault's Pizzeria
hawk307
Original Author
14 years ago
Ann:
Thank you for the lovely Photo's and the Recipe.

It was very thoughtful of you to Post them again.

LindaC:
Thank you too, for your input.

I'll stay with mine, because the taste is there and I can make them after a few hours,
of waiting for the Dough to rise.

Lou

PS:
I also use Vanilla Ice Cream in my Fluffly Cheese Cake.
Garlic Powder in my Spaghetti Sauce and

I shape Bagels like most of the Larger NY Bagelmakers, roll out a log and wrap it.
OH ! I use Sugar in my Braided Bread , not Honey.

Don't have time for all the other; off the wall, things I do.
shaun
14 years ago
OH speaking of bagels!!

Ann I made your bagel recipe again this weekend and I just can't tell you how much my family loved them.

Here they are before going in -

Awwwww the finished product! So good!
lindac
14 years ago
Good for you, Lou....do it your way...no one is trying to talk you out of whatever you want to do.
Obviously you have nothing to learn, so continue doing what you do, however you choose to do it.
User
14 years ago
Way to go Shaun. Great looking bagels.

Ann
arabellamiller
14 years ago
Gorgeous bagels Shaun! I'll take a poppy please.

We like the no-knead dough for pizza, the Cook's Illustrated recipe

3 Cups AP flour
1 2/3 cups water, room temp
1 1/4 tsp salt
1 1/2 tsp instant yeast (I used my bread machine yeast and it was fine)
1 1/4 tsp sugar (I used agave nectar)
5 Tbs EVOO

Mix flour, water & Salt in mixer fitted with a dough hook for a few minutes on low, just to combine everything. Let dough rest 20 min.

Sprinkle yeast and sugar over dough. Mix on low speed, just to incorporate all the ingredients, scrape the bottom. Increase mixer to high for about 5 - 10 minutes (I only needed 5) until dough is smooth and glossy and pulls away from sides.

Coat a large bowl with olive oil, transfer dough to bowl, turn dough over in bowl so it's coated, cover with plastic wrap and let it rise at room temp for 2 - 2.5 hours. You'll see large bubbles and it will have tripled in size. Before rising, I put mine in the refrigerator wrapped, then pulled it out about 4 hours before I needed it to let it come to room temp and rise all the way.

Put a pizza stone in oven and preheat to 450. Let the over rest at 450 for a while, so the stone gets good and hot.

Rim a baking sheet with oil and turn dough out onto the sheet, stretching it with your fingertips. If it shrinks back a lot, let the dough rest for a few minutes and stretch it again. Let the dough rest in the pan until a little bubbly, maybe 10 minutes. Poke the surface with a fork all over, sprinkle with salt and bake until golden brown, 20 to 30 minutes.

Pull it out and top it with whatever makes you happy and put it back in the oven for a few minutes.

Often though, I'll make a batch of half whole wheat half bread flour pizza dough in the bread machine. It's so quick and easy, less than 5 minutes to load the machine and then I stick a couple bags in the refrigerator for whenever we're going to have pizza that week.

That pizza looks yummy Ann. I also love mushrooms and black olives. Unfortunately, I'm the only one here that feels that way.

AM
hawk307
Original Author
14 years ago
LindaC:
I often wondered if you are looking into a mirror when you answer my Posts.
shellm
14 years ago
Lou...thanks for sharing,they look great.Welcome back,so nice to see you again.

Shelley
jessyf
14 years ago
AM I'll share a mushroom and black (kalamata!) olive pizza with you. DH was just out in your area, I could have had him bring some back for me!
caliloo
14 years ago
Shaun those bagels look fantastic - nothing better than a warm one from the oven!

As far as pizza dough... I will admit to being the CF slacker. We have a wonderful pizza parlor that is next to our farmers market and they will happily sell me a chunk of pizza dough, raw or partially baked. Ever since I discovered that (and the cute guy that flips the dough over his head) I have lost all interest in trying to make homemade pizza dough LOL!

Glad you all have found what makes you happy.... and I'll take mine with onions, sausage, mushrooms and CANNED black olives (heathen that I am!)

Alexa
arabellamiller
14 years ago
Jessy, was he in Stamford? My kids have been off from school since the weekend storm with no return date yet. Armageddon, don't you know. No power anywhere. Surprisingly, we're fine here in the backcountry.

Alexa - that's the same reason I no longer pump my own gas and pay an extra .03 per gallon. The attendant is too cute to pass up!

AM

Prebaked Dough for Pizza- Kids can help!

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