For my first freezer project, I chose to do my pizza crusts, because bread keeps so well in the freezer. I need 4 but only had enough oil for 2, so I’ll have to make the others later.
Single Basic Pizza Dough Crust recipe (adapted from an old Betty Crocker cookbook)
1 T yeast
1 T sugar
1 c warm water
1 tsp salt
2 T veggie oil
2.5 cups flour (I use varying combinations of white/whole wheat)
Dissolve yeast and sugar in warm water. Add in salt, oil, and flour. Knead until incorporated, adding flour if necessary. I don’t usually knead it for more than a minute. Let it sit there for 5 or so minutes before rolling out to fit your pan.
In this particular batch of 2 crusts, I added in with the salt/oil:
1 T sesame seeds
1 T pizza seasoning
Bake at 350 for 10 minutes.* Let cool completely. Freeze on trays before wrapping/bagging.
This recipe will do a variety of sizes, depending on thickness. I have stretched it over an 18″ circular pan (thinner crust) and these ones I did a bit thicker in an 15×9-ish rectangular pan (the biggest that fits in my trailer oven). You can also do small rounds for mini pizzas.
*If I’m making this to eat right away, I bake it at 425 for about 5 minutes, add my sauce and toppings, and return it to the oven for 8 minutes or so. Since I’m going to be thawing and reheating this time, my theory is that baking it a little less will keep it from being too dry. I’ll let you know how that works out.