Turn this dough into pizza, calzone or focaccia bread.
- Stir together 1/2 cup warm water with sugar. Stir in yeast. Let stand for 10 minutes or until foamy.
- In large bowl, combine remaining warm water, oil and salt; stir in 2 1/2 cups flour and yeast mixture until shaggy dough starts to form.
- Transfer to lightly floured work surface. Knead for about 10 minutes, adding enough of the remaining flour as necessary, until dough is smooth and elastic. Divide dough into 2 portions for 2 large pizzas or 4 portions for individual pizzas. Roll each portion into ball. Freeze for 2 to 3 hours or until frozen.
- Vacuum seal frozen pizza balls using the FoodSaver® FM5000 according to appliance guidelines.
- Refrigerate for up to 3 days, or freeze (thaw before continuing). Remove pizza dough from vacuum seal. Place in oiled bowl; cover with plastic wrap and let stand at room temperature or in warm place for 60 to 90 minutes or until doubled in volume. (Alternatively, refrigerate dough and let rise overnight.) Use as desired.
Tip: For a simple cheese pizza, preheat oven to 450˚F. On lightly floured surface, punch down dough and roll into 1/4-inch thickness. Place on lightly greased pan. Spread tomato sauce evenly over each pizza shell, leaving 1/2-inch border around edges. Scatter with mozzarella cheese and drizzle with a little olive oil. Season with salt and pepper. Bake for 15 to 20 minutes or until crust is golden brown and cheese is bubbling.
Per 1/4 of dough
Total Fat 6g
Saturated Fat 1g
Dietary Fiber 3g
Total Sugars 1g
Vitamin D 0.0mcg
- Low in saturated fat