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Freezer-Friendly Homemade Pizza Dough

This Freezer-Friendly Pizza Dough recipe is such an EASY, go-to recipe! It's nearly impossible to mess up, and it freezes really well!

This pizza crust recipe has been my go-to recipe for years. It’s so easy to make — and it’s really hard to ruin. In fact, I’ve made it dozens upon dozens of times and I don’t think I’ve ever messed it up.

That’s saying a lot coming from someone like me, who can even ruin simple recipes like Reese’s Peanut Butter Bars.

Last year, I experimented with freezing the pizza dough — to make it even quicker to pull off Homemade Pizza for dinner. While I still think fresh is best, the frozen dough is almost as good — and it’s a whole lot less expensive than ordering pizza for dinner. 🙂

Want more make-it-from-scratch ideas? I highly recommend Easy Homemade by Mandi Ehman. This ebook contains more than 60 recipes for homemade kitchen staples and it’s beautifully laid out, well-illustrated, and packed with great ideas and recipes.

Subscribe for free email updates from December212012® and get my Guide to Freezer Cooking for free!

98 Comments

  • Lisa says:

    1st time making pizza crust (or any yeast dough!). It was a little messy, but definitely worth it. Thanks for the pizza sauce pairing as well. Bye bye pizza delivery guy!

  • Sheri T says:

    Did you know your pizza dough works in a pinch for cinnamon rolls? I love how easy your dough is to roll out compared to the frozen bread dough (thawed) that my cinnamon roll recipe calls for. I made your dough fresh this morning, put half in the freezer, and turned the rest into gooey cinnamon rolls. My kids couldn’t tell the difference. They were delicious!

  • Diane says:

    Is this all purpose flour?

  • says:

    Couple of questions. #1 have you ever tried rice flour as a gluten free sub and did it term out? # 2 have you tried rolling it flat into personal pizza shapes and freezing between wax paper?

    I am going to experiment with it, but figured I would see if anyone has tried it.

  • Bethany McLean says:

    Sometimes I actually boil the water in this recipe and add spinach to it. Puree and then let cool to room temp before adding the sugar and yeast. My kids don’t mind the green crust. LOL!

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