How To Freeze Pizza Dough Cooking Lessons from The Kitchn

To freeze pizza dough: Form the dough into individual balls, the size you would use to make one pizza.

So, you've whipped up a batch of homemade pizza dough, and you've made a couple of spectacularly good homemade pizza. But your household is small, and you don't want to eat pizza tomorrow. What can you do with all that leftover dough? Freeze it, of course! It's simple as 1-2-3, and then you can have pizza on the spur of the moment next week. Here's how to freeze pizza dough...

Do you ever freeze pizza dough? You can also freeze topped pizzas for homemade frozen pizza here's a little more on that.

How To Freeze Pizza Dough

What You Need

Ingredients
1 batch pizza dough
Spray oil or olive oil

Equipment
Plastic freezer bags

Instructions

1. Form the dough into individual balls, the size you would use to make one pizza.

2. Lightly spray each dough ball with spray oil, or wipe with olive oil.

3. Turn the dough over so it is lightly coated in the oil.

4. Slide the dough ball into a freezer bag and seal, squeezing out all the air.

5. Place in the freezer and freeze for up to 3 months.

6. When ready to use, put in the fridge overnight or for about 12 hours.

7. Before making the pizza, bring the dough out on the countertop and let warm up and rest for about 30 minutes before stretching out the pizza.

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Weeknight Dinner Recipe: Prosciutto and Arugula Pizza Recipes From The Kitchn

In a blazing-hot oven, a homemade pizza bakes in under ten minutes, but that doesn't always make it a quick meal option. With all the chopping and precooking some toppings require, it often seems easier to pick up the phone and order delivery, especially at the end of a tiring day. Instead, give this weeknight-friendly pizza recipe a try. Topped with a layer of chewy, crisp-edged prosciutto and finished with a couple big handfuls of fresh, peppery arugula, it comes together in a flash, no chopping or precooking necessary.

The combination of fatty, salty prosciutto and spicy arugula is a classic, which is why I've been making this particular pizza for years. I used to tear up the prosciutto and randomly scatter it over the dough before baking, but I've since discovered that paving the surface of the pizza with an even layer of pork is the way to go. Laid out this way, every bite includes some prosciutto, a little chewy and crispy at the edges after baking.

Hot out of the oven, the pizza is scattered with a generous amount of arugula, which softens a little at the edges but doesn't wilt, lending a spicy bite that cuts through the salty porkiness of the prosciutto.

And on busy nights, I appreciate that the only ingredient prep this recipe requires is opening a couple packages which sounds very Sandra Lee, but this pizza doesn't taste packaged. Even on weekends when I have a little more time and am making several pizzas for a group of friends, a prosciutto and arugula pie will invariably make its way onto the menu. It's quick, it's easy and everyone always always loves it: isn't that the very definition of pizza?

Prosciutto and Arugula Pizza

Makes one 10-12" pizza

1 ball pizza dough, store-bought or homemade (see Additional Notes)
1 tablespoon olive oil
2 tablespoons tomato sauce, store-bought or homemade
3/4 cup grated mozzarella cheese
4 slices prosciutto
A couple handfuls arugula

If you have a pizza stone, place it on a rack in the middle of the oven. Preheat the oven to 550F (or maximum oven temperature) for at least 30 minutes.

If transferring the pizza to a stone in the oven, assemble on a well-floured peel or cutting board. Otherwise assemble on the surface you will be cooking on (parchment paper, baking sheet, etc.). Roll or stretch the dough into a circle. Brush the edges of the dough with olive oil. Spread the tomato sauce over the rest of the dough. Sprinkle with about half the cheese. Lay the prosciutto slices so they are evenly covering the dough and sprinkle with the remaining cheese.

Bake the pizza until edges are lightly browned and cheese is bubbly and browned in spots, about 6 minutes at 550F. Remove from oven and scatter arugula over the top.

Additional Notes
My favorite quick dough recipe is Mark Bittman's basic pizza dough recipe, which rises in an hour or two, or in 6-8 hours in the refrigerator. One batch makes two pizzas; the other half of the dough can be refrigerated or frozen for later.

Related: Pizza & Beyond! 15 Recipes for Pizza, Flatbread, and More

(Images: Anjali Prasertong)

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How to Make Really Good Pizza at Home Cooking Lessons from The Kitchn

Pizza is a quick and easy meal to make any night of the week.

Pizza is a regular visitor to our house, only it doesn't usually come in the form of a delivery person. Making homemade pizza from prepared dough is a quick and easy dinner any night of the week. Even making your own dough only really adds a few minutes to the prep time! Pile on your favorite toppings and get ready to chow down.

My favorite method for shaping the pizza is to roll the dough onto a piece of parchment paper. The dough sticks to the parchment, making it easier to work with and easier to transfer into the oven. The pizza will release from the parchment during cooking and the parchment can be removed halfway through cooking. The parchment darkens in the oven, but doesn't burn or catch fire.

If you'd prefer not to use parchment, take a look at Method 2 or 3 below.

There are also no rules about the kinds of toppings you put on your pizza. Choose ones you love. They will cook a little in the oven, but if it isn't something you like to eat raw, like sausage or mushrooms, allow some time to cook them ahead of time. If you'd like fresh greens like arugula or basil on your pizza, sprinkle them over the pizza right when it comes out of the oven. The residual heat from the pizza will wilt the greens just slightly and bring out their flavor.

It's best, though, to keep the toppings to just a handful at most. If you load homemade pizza down with a ton of toppings, it may take too long for the crust to cook well.

Pile on the cheese or keep it all veg for a healthier mid-week meal, it's all up to you. Play around with this basic recipe and make it your own.

How to Make Pizza at Home

Makes two 10-inch pizzas

What You Need

Ingredients
1 pound pizza dough, store-bought or homemade
1/2 to 1 cup sauce: tomato sauce, white sauce, or other spread
2 to 3 cups other toppings: sauted onions, sauted mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or any other favorite toppings
1 to 2 cups (8-16 ounces) cheese, shredded or sliced: mozzarella, monterey jack, provolone, fontina, or any other favorite.
Cornmeal or flour (optional)

Equipment
Pizza stone or baking sheet
Pizza peel or baking sheet
Parchment paper (optional)

Instructions

1. Heat the Oven to 500F or Higher: Don't be afraid to really crank the heat up to its highest setting. The high heat will help make a crunchier and more flavorful crust. Let the oven heat for at least a half an hour before baking your pizzas. If you have a baking stone, place it in the lower-middle of your oven.

2. Divide the Dough in Half: One pound of dough makes two 10-inch pizzas. Slice the dough in half and cover one half with an upside-down bowl or a clean kitchen towel while you prepare the first pizza.

3. Roll Out the Dough:

Method 1: Pizza Baked on Parchment:
Tear off a large piece of parchment paper roughly 12-inches wide. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper. Work one piece of the dough in your hands, form it into a large disk, and lay it on the peel. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.

Method 2: Pizza with Cornmeal or Flour and a Baking Stone:
Sprinkle a handful of cornmeal or flour on a pizza peel or the back of a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the peel. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. Shake the peel or baking sheet frequently as you shape to make sure the dough isn't sticking. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.

Method 3: Pizza Baked on a Baking Sheet:
Brush a thin film of olive oil on a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the baking sheet. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.

4. Top the Pizza: Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings.

5. Bake the Pizza: Using a pizza peel or the backside of a baking sheet, slide your pizza (with the parchment or with the cornmeal) onto the baking stone. If you don't have a baking stone, bake the pizza right on the baking sheet. Cook for 5 minutes, then rotate the pizza. Slide the parchment out from under the pizza, if used. Bake for another 3-5 minutes, until the crust is golden-brown and the cheese looks toasty.

6. Slice and Serve: Let the pizza cool slightly on a cooling rack, just until you're able to handle it. Slice it into pieces and serve.

Additional Notes:

How to Make Pizza on the Grill: Great for a smoky flavor and extra-crispy crust.

Pizza on the Stove Top: Try this method when you don't want to heat up the kitchen.

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(Images: Emma Christensen)

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