Traditionally I prefer cauliflower pizza bases but I have found that they do not freeze well and when you are living on a budget bulking cooking is your best friend
- 2 ¼ tsp active-dry yeast
- 1 ½ cups very warm water (110°F)
- 2 1/4 cups all-purpose flour; more for dusting (I like to substitute whole wheat flour for half the amount of AP flour)
- 1 ½ tsp salt
- 2 Tbs olive oil
Dissolve the yeast in the warm water in a mixing bowl and set aside to bloom for about 5 minutes (make sure the bowl is not cold). Meanwhile, whisk together the flour and salt. Add the flour mixture gradually to the water/yeast until combined. Then add the oil. Mix with dough hook for 5-6 minutes or until smooth and elastic (you can also knead by hand on a floured board).
Scrape the dough onto a lightly floured surface. Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball.
If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with plastic wrap, and let rise until doubled in size, about 45 minutes.
If you want to bake them tomorrow, put them on a baking sheet with a floured dishtowel, cover with plastic wrap, and let rise in the refrigerator overnight. Pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza.
To freeze: dust each one with flour, and put each one in a separate zip-top bag. Freeze for up to a month. Transfer frozen dough from the freezer to the refrigerator the night before you want to use it. Then set it out on a floured surface (covered with plastic wrap) while your oven heats up.
Shape and top with your favorite stuff! Bake in a preheated oven (500 degrees) on a baking stone for 6-8 minutes. Make sure you let the oven heat up for about an hour – get that stone good and hot!