![]() Add 1 cup of flour and mix with a heavy-duty mixer until combined. Right before adding the yeast mixture, add the olive oil While the yeast is proofing, whisk the salt into the flour in the bowl of a stand mixer. To make the dough, you’re going to need warm water (105-115 F–I always say warm enough that it would be a pretty warm shower but not so hot that you wouldn’t want to wash your face or hair in it), sugar, active dry yeast, extra-virgin olive oil, and all-purpose flour.Īnd allow to stand for 10 minutes or until the mixture is frothy and has risen up considerably. It keeps my cookie sheets clean when I bake cookies and allows even browning along the bottoms of cookies and breads I can use it to wrap meat before placing it in a freezer bag I can make a pocket, fill it with meat, veggies, and seasonings, seal it up, and have a mess-free meal I can roll out cookie dough, place another sheet on top, and chill the dough that way instead of trying to roll out rock-hard cookie dough you can stack crepes and freeze them for later and, like we’re doing today, you can use it for shaping, baking, and freezing doughs. For starters, it’s much more robust than wax paper. When I finally tried it, I realized that I was way off. I had never really used parchment paper until a few years ago–I thought it was basically wax paper. The key to all of it working? Reynolds Parchment Paper Rolls. ![]() The dough is a great one for learning how to make yeast doughs (whether you’re 5 or 85) and it breaks the steps up into easy, manageable pieces. This is a perfect activity for a Saturday or Sunday afternoon when you might have some downtime. I also didn’t want to par-bake them because I love grilling pizza (and this dough totally works for that), but grilling a par-baked crust just isn’t the same. I also realized that I didn’t really want to top my pizzas because while Margherita might sound good one day, I might want supreme 3 weeks later. I decided it definitely needed that first rise to help the dough be structurally sound enough to handle being frozen. I also tried out freezing at different steps along the way, from straight out of the bowl to completely topped and ready to bake. ![]() I started by tweaking our go-to pizza crust recipe (the recipe for our breadsticks) when I froze it as the recipe is written, it dried out and the elasticity started to break down after some time in the freezer, so I added a little extra-virgin olive oil to the dough to keep it nice and happy. Also, when my life was way more chill.) But I never make it because by the time I make homemade pizza crust, we’re all a little hangry and no one wants to associate pizza-making with hangry thoughts. I mean, I used to make homemade pizza weekly (that was before we lived within walking distance of a certain pizza chain. I never quite know how to answer that because while once upon a time it felt like I had all the time in the world to make rolls and cinnamon rolls and pizza crusts and breadsticks, those moments are few and far between and when I do make them, it’s usually for a special occasion and I need to be experimenting like I need more animal, small children, and piles of laundry in my house.īut when one of my kids mentioned in passing that we had never had homemade pizza, I kind of stopped in my tracks. One of the most frequently asked questions that we get is whether or not you can freeze our yeast doughs.
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