I try to always have a few balls of PW's Pizza Dough on hand in my freezer. They thaw in 15 - 20 minutes and are delicious.
TO MAKE THE CRUST:
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge (or freezer) until you need it.
It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
The Hubs rolled out the dough for us. We decided that since our tastes differ wildly, two personal pizzas would be better than sharing one large pizza. (Oh, and this would be a good time to pre-heat the grill; medium to med-high is best)
Here is where you get clean out your fridge and use those leftovers hiding way in the back. Dig around a little bit... the deli and veggie drawers will be key!Be creative. Each pizza should be a reflection of its maker...
|R's Unbaked Pizza|
|My Unbaked Pizza|
|R's Grilled Pizza|
|My Grilled Pizza|