The recipe turns out 6 balls of dough that can be frozen to make whenever the pizza-mood strikes. Since we like our crust a little on the thick side, I separate my batch into 3 balls of dough instead. The dough is meant to sit in the refrigerator overnight. The following day when you’re ready to make your pizza, take a portion out of the fridge and flatten it into a 5-inch circle to rest for 2 hours.
The dough then becomes pliable and relaxed enough to stretch out gently on the tops of your hands. And then you begin tossing it into the air until it’s stretched out into the desired size and shape for your pizza. This is the fun part. This dough stretches out nicely as it is tossed, forming the shape needed for your pizza. Although this is a bit of a ‘process’ to make (in terms of the long, detailed directions included in the recipe below), I really think it is an excellent basic dough. I love the fact that it makes several balls of dough that store well in the freezer too.
If you’re looking for things to make with your pizza dough, try Sausage and Scrambled Egg Pizza, Classic Pepperoni Pizza or Pizza Dough Garlic Knots.
