Uncle Walt’s Pizza
This recipe comes to me from my Uncle Walt, who is no longer with us, but his memory is. I’ve always known my Uncle for his ability to use his hands.
He has that natural ability to build or fix everything and anything. When I heard from my dad that he had turned his skills to cooking, I asked for a recipe and was delighted when he responded.
He wrote me,
“I have found that instead of making one large pizza and heating up leftovers, I make one of these 8-inch pizzas for Aunt Verna & me. I can freeze the dough and make it up fresh whenever we want pizza. Hope you like this recipe. Uncle Walt
Thanks, Uncle Walt!
The photo is one from my collection of pizza shots from our outdoor wood-burning oven.
How to Freeze Pizza Dough
Freezing pizza dough is a convenient way to have homemade pizza crust ready whenever you want to make pizza. Here’s a step-by-step guide on how to freeze pizza dough:
Prepare the Dough: Make your pizza dough according to your favorite recipe. Ensure it has undergone the initial rise or fermentation process before freezing.
Portion the Dough: Divide the dough into individual portions. This makes it easier to thaw and work with later. You can portion the dough according to the size of pizzas you typically make.
Shape the Dough: Shape each portion of the dough into a ball. You can do this by gently pulling the edges of the dough underneath itself to create a smooth surface on top.
Coat with Oil: Lightly coat each dough ball with olive oil or vegetable oil. This helps prevent the dough from drying out in the freezer.
Wrap the Dough: Individually wrap each dough ball tightly in plastic wrap or place them in airtight freezer bags. Make sure to press out any excess air before sealing the bags.
Label and Date: Use a marker to label each wrapped dough ball with its date. This makes tracking how long it’s been in the freezer is easier.
Freeze the Dough: Place the wrapped dough balls in the freezer. Ideally, place them in a single layer on a baking sheet or tray to prevent them from sticking together initially. Once they’re frozen solid, you can transfer them to a more compact storage space if needed.
Thawing the Dough: When you’re ready to use the dough, transfer it from the freezer to the refrigerator and let it thaw overnight. Alternatively, you can thaw it at room temperature for a few hours, but this method might take longer.
Bring to Room Temperature (Optional): Once thawed, you can let the dough come to room temperature for about 30 minutes to 1 hour before shaping and baking your pizza. This helps the dough relax and makes it easier to stretch.
Shape and Bake: Roll out or stretch the dough into your desired pizza shape, add your favorite toppings, and bake according to your recipe’s instructions.
By following these steps, you can freeze pizza dough effectively and have it ready to use whenever you crave homemade pizza.
How Long Can You Freeze Pizza Dough?
Pizza dough can typically be frozen for up to 1 to 3 months without significantly compromising its quality. However, it’s important to note that the exact duration may vary depending on the recipe used and the conditions of your freezer.
For the best results:
- Use the dough within the first month of freezing for optimal taste and texture.
- Store the dough properly in airtight wrapping to prevent freezer burn and absorption of other flavors.
- Label each portion with the date it was frozen so you can keep track of how long it has been in the freezer.
While the dough may technically be safe to eat beyond three months, it might start to develop freezer burn or lose its quality over time. Therefore, it’s generally recommended to use it within the suggested timeframe for the best results.
A simple recipe from my Uncle Walt on making homemade pizza
Individual Pizza
Ingredients
For the Dough
- 2 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup chilled butter
- 1 cup milk
TOPPINGS
- 3 oz pepperoni thinly sliced
- 4 plum tomatoes sliced
- 2 cups Jarisberg cheese shredded
- 1 tsp dried basil
- 1 tsp dried oregano
Instructions
- In a food processor, pulse flour, baking powder and salt. Add butter, pulse until coarse crumbs form.
- With the motor running, add milk slowly until a firm dough forms. Divide the dough into quarters and chill for at least one hour.
- On a floured surface, roll each quarter of dough into an 8 inch circle.
- Top each pizza with ¼ of the pepperoni and tomato slices, sprinkle with ¼ of the shredded cheese, basil and oregano.
- Since I like mushrooms, I sometimes sauté several mushrooms and also spread these on the pizza. (or add whatever other toppings you like). I have also tried sprinkling the pizza with Paul Prodhomme's Pizza & Pasta Magic.
- Place the dough on a wooden pile sprinkled with yellow cornmeal and place pizza in a preheated 425°F oven on a pizza stone. Bake for 10 to 12 minutes or until the cheese is melted and crust is browned.
