Who doesn’t love pizza? Especially homemade pizza. If you find making the dough a bit of a pain, check out this super-simple method.
Susanne Lenzer shared her pizza dough recipe and technique at the New York Times. There’s no kneading involved, because you just dump the five ingredients in a food processor and turn it on for 2 minutes. Also, you don’t need to wait for the dough to rise, because you store it in the freezer and then thaw it the morning you want to make pizza for dinner. This has multiple benefits:
The freezing solves myriad problems. First, it allows you to always have dinner on hand. Once the food processor is out, it’s nearly as easy to make two or three batches of dough as it is one. Whipping up a few at once means homemade pizza can be a twice- or even a three-times-a-week routine.
And by freezing the dough and then letting the thaw serve as the extended rise, you don’t have to babysit it. Once it’s out of the freezer and in the fridge, the yeast reactivates, the flavour continues to develop and the dough sits tight until dinnertime.
While this isn’t as simple as two-ingredient pizza made with Greek yoghurt (that you still have to knead), it might be the easiest way to make big batches of pizza dough in advance and ensure you can have homemade pizza any night of the week.