Pizza dough is a staple in my freezer. I entertain often and while most store-bought versions are good, I’m hooked on the taste of this homemade recipe.
I’ve tested so many different pizza recipes and this one is a combination of my favorites. For me, a great pizza has a crispy outer crust with a soft-textured dough on the inside, baked perfectly in a preheated oven.
For cocktail parties, mini homemade pizzas are easy to make and are elegant enough for our buffet table. I make two to three batches of the whole-wheat dough recipe, depending on the number of guests. Divide your choice of ingredient among individual rounds and use your creativity to top this tasty crust. If you are using meats, seafood or dense vegetables, precook them before topping your pizza.
One Dough – Three Variations
The best thing is that one dough recipe accommodates a host of healthy and delicious pizza variations, including the following three that I highlighted in a recent post on AOL:
- Gorgonzola Pear Pizza
- Barbecue Pizza
- Prosciutto Arugula Pizza
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If I were to make ahead for the freezer, at what point in the recipe is it ready for freezing?
After the dough rising you can transfer it to a zipper lock bag and freeze for up to 6 months. Then just defrost in your fridge over night or on the counter for about 2 hours before stretching and baking.
Sounds good!