Make-Ahead Pizza Dough for the Freezer

I love pizza and I often have make ahead pizza dough in my freezer. Pizza is eaten all times of the day and for every meal in our house. When I have the time to make pizza dough, I will make two (or four) at one time and freeze what I am not using. Making a few make-ahead pizza dough crusts is easy – especially if you are blessed to have a KitchenAid Stand Mixer with a Dough Hook.

My Sweetheart bought this lovely KitchenAid mixer with an additional bowl and dough hook for me. It is perfect for my Make-Ahead Pizza dough. While one dough is proofing, I have already started on the other. It takes no more time to make two pizza dough crusts as it does one. The KitchenAid does all the muscle work for me.

The Mediterranean Diet focuses on whole grains, so it is best when making pizza dough to include whole wheat flour in the recipe. Depending on the type of pizza I am making I either use use King Arthur Flour 100% Whole Wheat or King Arthur White Whole Wheat Multi Purpose Flour. Wheat flour is perfect for make-ahead pizza dough.

Pizza at Any Time of Day is Perfect

Pizza is eaten all times of the day and for every meal in our house. In the morning we might enjoy an Easy and Beautiful Breakfast Pizza. At lunch time I might make an extra-virgin olive oil topped pizza with heaping handfuls of fresh arugula or spinach on top. The fresh crunch of the greens is similar to enjoying a refreshing a salad, but the warm crust makes it a heartier meal. Right before serving, I pour a sweet and tart aged-balsamic on the greens.

I include flat breads in my pizza food group, and love that I can use half a dough round, roll it flat and have a delicious flat bread for a nice tapas with friends. I often make a sweet flatbread, with goat cheese, golden raisins and honey to enjoy with girl friends with coffee on a quick girls night get together. Pizza for dinner is always perfect. I love to top pizza with drops of rich pecorino romano slices, tangy tomato-pulp, basil from my herb-garden, and a medley of olives.

Easy and Beautiful Breakfast Pizza

All Pizzas are Not Equal

I think it is clear – I love pizza, but really, who doesn’t? I am so grateful pizza is on the Mediterranean Diet. Pizza should be its own food group. All pizzas are not equal. It is important to use Mediterranean Diet compliant ingredients. I use sheep or goat cheese on my pizza as they are the preferred cheeses on this way of eating. Also, the pizza should not be floating in cheese. Sprinkle a more pungent cheese, like Pecorino Romano or Feta, to add more flavor to the pizza than mozzarella. The Mediterranean Diet focuses on whole grains, extra virgin olive oil and vegetables. I make sure to use those foods on pizza and avoid meat on our pizza. A make-ahead pizza dough ensures complete control on the ingredients.

Make Ahead Prep Reduces Temptation

After doing the Mediterranean Diet for 5-6 months, I indulged in my old “favorite” pizza from a local pizzeria. It smelled delicious, and I knew they had prepared a good pizza. I found I do not like the “old” pizza as much as I like the Mediterranean Diet compliant pizzas I now make at home. After a long day, I am often tempted to order a take-out pizza. Having make-ahead pizza dough in my freezer helps me stick to my healthier, tastier choice!

Make Ahead Prep Vegan

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1 pizza dough

Ingredients

1.25 cups of whole wheat flour

3/4 cups of all purpose flour

3 Teaspoons of active dry yeast

3/4 teaspoon of sea salt

3/4 cup water (120 F to 130 F)

3 tablespoons of extra-virgin olive oil (EVOO)

1/2 teaspoon of honey

Instructions

Whisk the flours, yeast and salt. If using a stand mixer with use the bowl with a the whisk attachment. Set aside

In a medium glass bowl whisk the hot water, olive oil and honey.

Slowly incorporate the liquid ingredients (water, olive oil, and honey) into the flour mixture. If using the stand mixer, attach the dough hook prior to adding the liquid and turn onto a slow speed (2) while incorporating.

Keep scraping the sides until all a ball starts to form. Mix using the dough hook for five minutes. If kneading by hand, flour a counter surface with all-purpose flour and knead. If the dough remains too sticky add more all-purpose flour, or if too crumbly add water by the teaspoon.

Pat a small amount of all purpose flour on your hands and mold the dough into a round. Rest the dough for 5 minutes.

If using immediately, roll out on floured surface. If making-ahead, cover the dough lightly with EVOO and place the dough in plastic-wrap. Place the plastic-wrapped dough into a labeled freezer bag and place in the freezer. Take out of the freezer the day before and place in the refrigerator, or on the counter 2-3 hours prior to use. Best used within 6-8 weeks.

1 dough yields 2 flat breads, 8 slices of a round 14 inches pizza, or 10 thicker slices of rectangular pizza.

If using white wheat flour, use 2 cups of flour and omit the all-purpose flour.

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