Needless to say, everyone loves pizza. We especially love homemade pizza. It is hard for us to actually go out for pizza anymore, since we can make it so easily at home. It just takes a little prep work when you have time, in order to have the crusts ready to go. I make my crusts ahead of time and freeze them, so dinner is quick and fairly easy.

I found this recipe 5 years ago here. I double the recipe each time I make it so I have enough for two meals and some lunches. The recipe says it only makes two pizzas, but I usually get four pizza crusts per batch. I like the thinner crusts and how the crisp up nicely on the pizza stone.

Brick Oven Brooklyn Pizza Dough

1 tsp active dry yeast
1/4 cup warm water (110°F)
1 cup cold water
1 tsp salt
3 cups bread flour

Warm up water and sprinkle yeast over it. Let the yeast proof for 5 minutes. Put 3 cups bread flour and salt in large bowl. Pour in cold water and yeast mixture into flour and mix. I use a stand mixer with a hook attachment and let it knead for about 5 – 8 minutes. If you do this without a mixer, mix until dough comes together, and turn out to a floured surface then knead with your hands for 10 minutes until it feels smooth. Cut dough into four even pieces and make each piece into a ball. Put the dough into a large container greased with olive oil, and also pour a little oil on each ball. Cover dough with a lid or plastic wrap and put into the fridge overnight. I use a large plastic container because I usually double the recipe.

When you have time the next day, wrap each dough ball in syran wrap and put into a plastic bag. Freeze until you are ready to use them. If you aren’t freezing, leave out 1 hour before you intend to roll out the pizza. If you froze the dough, bring out of the freezer the morning you want to use them. If you forgot to defrost the dough, you can use your microwave on defrost. Just keep checking the dough to make sure you aren’t cooking it.

To make pizza:
Preheat over to 500°F. Put all oven racks as high up in the oven as possible. Put your pizza stone on the bottom of your oven. If you can’t put your pizza stone on the bottom, put it on a rack as low to the bottom as possible.

Flour your work surface and dough. I usually use the counter. Roll out dough with a rolling pin to desired thickness. I pull and stretch the dough as well. Place on a pizza peel or similar pan and top with your favorite toppings.

The possiblities are endless. I will post our creations as time goes on.

Each crust, before toppings have been put on, are 9 points per pizza.