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| Name | Tried and True Freezable Pizza Crust | #mayitlast23 |
| Video Uploader | Video From Cat Scratch Kitchen |
| Upload Date | This Video Uploaded At 01-05-2023 16:00:23 |
| Video Discription | This week I have my most tried and true recipe, freezable pizza crust. Not only is this crust delicious, it actually improves in flavor by being frozen. I've made this crust for my family and friends for the past 10 years at least and it's a hit everytime. As part of the #mayitlast long term food storage collaboration hosted by Natasha at The Budget Preppers, this is only the first of a month long group of creators that can help you prepare and preserve your food for the future. This month you will see and learn a myriad of ways to make sure you have food for your family ready at a moments notice. Be sure to drop in to The Budget Preppers and check out the playlist and give all the talented creators some love. Also, they will be having a drawing on June 3rd. To enter, you need to subscribe and click the link below and fill out the entry form provided. #mayitlast Presented by The Budget Preppers Drawing Entry Form Link - https://forms.gle/daZNESvowqDg12rZ6 Be sure to give the pizza dough recipe a try, it is so good and convenient to have on hand. Terri's Tried and True Freezable Pizza Dough INGREDIENTS • 390 grams flour (about 2 3/4 cups) • 1/4 ounce active dry yeast (about 2 1/2 teaspoons) • 2 teaspoons salt • 1/4 cup extra virgin olive oil • 1 cup warm water PREPARATION STEPS 1. MAKING THE DOUGH: 2. In a food processor, fitted with the metal S-blade, combine the flour, yeast and salt and turn the machine on. 3. Add the oil through the feed tube, then add the water in a slow, steady stream. By adding the water slowly, you can watch the dough come together and you'll get a sense of whether you should add more or less. It should look pliable and smooth after a minute or so of processing. (The more water you can add and still be able to handle the dough without it sticking to your hands, the better it will be) 4. Continue to process the dough for about 2 minutes. The dough should form a ball and ride around in the processor. When the dough is done, it should be soft, slightly sticky, and elastic. 5. Lay a piece of plastic wrap about 12 inches long on a clean work surface. 6. Use your hands to press the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. 7. Press your fingers into the top of the dough all over it, making indentations as though it were a focaccia. 8. Fold the left third of the dough over and repeat the finger indentations on this folded section. 9. Fold the right third over (as you would a letter) and use your fingers to make the indentations again. 10. Cover the folded dough with plastic wrap and let rise for 20 minutes. 11. After 20 minutes, cut the dough in half and form each piece into a neat ball, (each ball will make a 12" round pizza). 12. You can use the dough right away, but you'll find the texture of the crust will be a bit breadier and the flavor less complex. 13. FREEZING AND THAWING THE DOUGH: 14. For the best results, freeze, which slows the yeast's activity - allowing for the flavor to continue and develop in the dough as it thaws, without letting it rise and become bready. 15. After dividing the dough into 2 balls, wrap each ball tightly in plastic wrap and freeze immediately after wrapping. 16. The morning of the day you plan to make pizza, take it out of the freezer and put it in the fridge to slowly thaw. 17. 20 to 30 minutes before making the pizza, pull the dough out of the fridge and let it come to room temperature while you prepare the toppings. 18. SHAPING THE CRUST: 19. Working with the dough in your hands, gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. 20. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. 21. Continue to stretch the dough until it's relatively even in thickness and you have the size you want. 22. Top and bake your pizza for 8-14 minutes or until the crust and toppings are done to your liking. Recipe Download Link - https://docs.google.com/document/d/14HfmmOOGOHw9UxwruC8AyWcjOXi9gyj2WzzRtNg8ZD8/edit?usp=sharing hGRn-N9hiEs |
| Category | Howto & Style |
| Tags | Pizza | Pizza Crust | freezer friendly | diy | baking | cooking | italian | pizza pie |
