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“A great and fast recipe from Don't Panic Dinner's in the Freezer!”
READY IN:
30mins
YIELD:
2 pizzas
UNITS:
US

Ingredients Nutrition

  • 2 cups warm water (105-115 degrees)
  • 2 (3/4 ounce) packets yeast (or 2 T. if using bulk)
  • 3 tablespoons flour
  • 5 cups flour (1/2 wheat and 1/2 white is what we prefer)
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • cornmeal (for dusting)
  • 1 tablespoon oil

Directions

  1. In a large bowl (or mixer bowl), combine warm water, yeast and 2 T. flour.
  2. Sprinkle 1 T. flour on top of mixture.
  3. Wait until flour is totally absorbed, then add remaining ingredients.
  4. Knead the dough: By hand: 7-10 minutes or until smooth and elastic, not stiff. By stand mixer: Knead, using dough hook, until dough begins to clean sides of mixing bowl.
  5. Divide dough in two.
  6. Roll out on cornmeal-dusted pizza stone, paddle or counter.
  7. Brush crust lightly with canola or olive oil and prick with fork every inch or so.
  8. Prebake 5-8 minutes in preheated 500 degree oven.
  9. Remove from oven and cool.
  10. ~To freeze unfilled pizza dough shells: Stack crusts using plastic wrap or waxed paper between each shell or freeze wrapped individually.
  11. ~To freeze topped pizzas: Top with desired ingredients. Freeze, using plastic wrap and foil.
  12. Serving day instructions: Thaw slightly. Preheat oven to 450 degrees. If unfilled, add your favorite toppings. Bake pizza for 15-20 minutes or until crust is nicely browned and cheese is melted.

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