This post is coming to you through the magic of scheduled posts, I am actually in CA right now, and NOT baking pizza! However, the recipe for pizza dough from Brenna is the same one I use, and I had planned pizza for Tuesday night, so why not!
Now, for you busy moms out there, here are some FYI’s you may find very helpful!
- You can half this recipe and use the dough cycle on a bread machine. That dough can be frozen for later use. That’s what I’m using today!
- If you prefer thin crust pizza, 1/4 of Brenna’s recipe will cover a 9×13 cookie sheet with a little rolling pin action. (Or half of what comes out of the bread machine)
- Want a super crispy, thin crust? Use tip 2, then pre bake the crust for 7 minutes at 425. Add your toppings and finish baking for 8 minutes, again at 425.
When everyone is home I make two thin crust pizzas, but when there’s just the two of us, I bake one and put the dough in a ziplock bag and freeze it for later. To use, I take it out at noon the day of and leave it on the counter. IF you work all day, you could probably put it in the fridge early in the morning, and then pull it out as soon as you get home. I also make sauce and freeze what I don’t use, for the next time or two.
Here we are, ready to thaw..
Our pizza is very simple, pepperoni and cheese, with other ingredients from the garden when it starts producing…a little green pepper, maybe onion, fresh basil sometimes sundries tomatoes from the garden.