Directions: |
Directions: Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.
Set balls on a plate (they should not touch); freeze until firm, about 1 hour.
Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes). Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months.
Bake from frozen.
Helpful Hint
Form the shells before freezing, and skip thawing before using. Pull out just what you need for tonight's dinner; bake as directed. |
Personal
Notes: |
Personal
Notes: Tired of pizza to go? Have go-to pizza instead by freezing balls of dough or, even more convenient, shells. With one batch of dough, you have enough to make two large pizza shells or eight individual ones
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This recipe for WHOLE-WHEAT PIZZA DOUGH is from