Food Friday: Pre-Baked Pizza Crusts Method

Making a pizza from scratch is really easy.  It just takes time.  Sometimes when we want a pizza, we just want it now, not an hour or more from now.  RussVitale to the rescue!  Now finally we have a method for getting some pizza crusts made ahead so they are ready to go when we are!

To make it simple, here is the process:  make up your dough.  Let it rest and rise until doubled in bulk then roll out into the size crust you want. Bake at 475 degrees F for 6 minutes and you have your crusts ready to either use or put in the freezer until later.  When you want to make up your pizza, just slather on your sauce and toppings and bake for 5 minutes or so.  This assumes your vegetable toppings are pre-cooked, too, I think, because I do not think they will cook in 5 minutes, even in a very hot oven.

You will notice the "pita-like" crusts, especially the upper right crust. The upper left crusts had been rolled out very thinly so they did not puff.

One thing I learned is that it makes sense to "fork" the dough before you bake it.  Otherwise, you are making pita bread!  Not that pita is a bad thing...

Three crusts ready for the freezer.  There were four crusts until Dear One asked if they were up for grabs.  It turned out to be pretty good bread just plain.

For this crust we used the food processor and 2 cups all-purpose flour, 1 cup whole wheat flour, 1 packet yeast, 1 teaspoon sugar in 1 1/4 cups lukewarm water, and 1 heaping teaspoon salt.  After dissolving the sugar in the water add the yeast and stir well. Let sit 5 minutes to be sure the yeast is active.  Put the dry ingredients in the food processor. Pulse until combined then carefully pour the liquid through the cover into the flour just until everything comes together.  Let process another 30 seconds. Stop and remove the dough from the processor and place in a greased bowl turning the dough over to oil all sides.  Cover with plastic wrap and let sit until double in bulk. 

You may be tempted to run the food processor for some time, like you do in a stand mixer.  Refrain, please!  One of two things can happen...1. the dough gets too hot and kills the yeast, or 2. your processor blade gives up the ghost and you have to buy a new one.  Not good.