You can make the dough up to 24 hours before you need it, or shape the dough rounds and store them in the freezer for up to 3 months.
This recipe goes with Cheese-and-Sausage Mini Pizzas
Southern Living JULY 2008
1. Process first 4 ingredients in a food processor 20 seconds or until yeast is dissolved and mixture is bubbly. Add flour and salt; pulse 6 to 8 times or until dough forms a ball and leaves sides of bowl, adding more water if necessary.
2. Place dough in a large bowl coated with cooking spray; lightly coat dough with cooking spray. Cover and chill at least 2 hours or up to 24 hours.
3. Place dough on a lightly floured surface. Divide dough into 6 equal portions; roll each portion into an 8-inch round. Use dough immediately, or follow instructions below to make ahead.
Note: Place Easy Pizza Dough rounds on 2 lightly greased baking sheets. Bake at 400° for 7 minutes. Let cool 20 minutes. Place in zip-top plastic freezer bags; freeze up to 3 months. Let pizza crusts stand at room temperature 20 minutes before adding toppings.
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