Taken from Frozen Assets. This recipe makes 2 medium size or 4 small pizza blanks.
Pinch of sugar
1-1/4C warm milk
2pkg. active dry yeast (or 5tsp.)
3-1/3C. Flour
1/2tsp. salt
1 egg
Stir sugar into warm milk and sprinkle with yeast. Let stand for five minutes or until frothy.
Stir gently to moisten any dry particles.
Sift flour and salt into large bowl.
Lightly beat egg into yeast mixture, pour into flour mixture, combining to make dough.
On a floured surface, knead dough until smooth and springy, 5-10 minutes. Cover and let rise in a warm place for 25 minutes.
Divide dough according to your needs and freezer space.
Shape each piece into a ball and, on a floured surface, roll to about 1/2 inch thickness.
Place on baking sheets and freeze for 1 hour.
Remove from baking sheets, wrap well in plastic wrap or freezer bags, and place back in freezer. Pizza blanks will keep for about 1 month.
SERVING DIRECTIONS: Simply thaw, top with pizza toppings and bake at 425 for about 20 minutes, or until cheese is melted and just browning.
