Pizza Dough

Well, here I go with another recipe to share.  This is one I have been using for a couple of years, but I am inspired to share it because it is one of my absolute favorite, fool-proof recipes (which says a lot for a yeast bread!).  Plus, my Mom is currently teaching my youngest brother how to cook and I thought I might convince them to try this recipe since Tim tasted its results when he visited.  


Here is why I love this recipe so much:
1. It takes so little time to make compared to most yeast bread recipes, yet without sacrificing in quality.
2. It uses simple ingredients I usually always have.
3. I can mix up the dough one day and bake it the same day, or the next day, or three weeks later and it works just as well any way!  Has anyone else ever tried to bake frozen homemade yeast dough for rolls or something and come out with a freezer-burned dense brick when it is all thawed and baked?  This has happened to me many times, but NOT with this recipe (granted, these are not rolls).  


Make-Ahead Pizza Dough (adapted from www.finecooking.com)
2 packages active dry yeast
3 cups very warm water
8 cups all-purpose flour (or sometimes, like today, I use half whole wheat/half all-purpose)
2 tsp. salt
1/4 cup olive oil

Dissolve yeast in warm water and set aside.  Mix together flour and salt in a mixer bowl (if you have a mixer - I use my Kitchen Aid).  Using a dough hook attachment, add the water/yeast mixture and oil in a steady stream.  Once all of the flour and liquid is mixed together, scrape the soft dough onto a floured surface and knead into a mass, incorporating all the flour and adding more if needed.  No, you do not need to knead the dough at this point. Cut into 8 equal pieces and roll each piece into a tight, smooth ball.

To use immediately:
Let rise about 45 minutes in a warm place (turn your oven on for a few minutes to warm it up, then turn off).

To use tomorrow:
Place dough balls on a baking sheet lined with a floured dishtowel.  Cover with plastic wrap, leaving room to expand.  Let rise in the refrigerator overnight and remove 15 minutes before shaping.

To use later (up to one month for optimum results):
Place dough balls in ziploc bags and freeze.  Transfer to the refrigerator the night before use, OR to the counter 1 1/2 hours prior.

Shaping and Baking
Press each dough ball into a flat cake, generously dusting each with flour.  Roll out until it is your desired thickness, about 9" across.  Add pizza sauce and toppings of your choice.  Bake at 500 degrees F on the lowest oven rack for about 8 minutes or until edges are golden.

Toppings Caleb's way: Start with a base of Tuscan Traditions brand hot spicy red spaghetti sauce, top with mozzarella cheese, pepperoni, bacon, pineapple, and massive amounts of sliced onion, sprinkle Italian seasoning, and (the most important part, he says) generously sprinkle red pepper flakes.

Topping's Elisa's way: Start with a base of homemade alfredo sauce (or ranch dressing), sprinkle garlic powder over the sauce, then add onions, garlic, chicken, fresh diced tomatoes, and green onions.  Top with a very generous sprinkling of additional garlic powder and Italian seasoning.