This is the first pan pizza night in a while. I use a Kenji Lopez-Alt recipe from Serious Eats for the dough, and it is amazing.
I will typically make a triple batch on the weekend, either first thing in the morning or in the evening to leave it to do its thing overnight. Then I will ball the dough and put in the freezer.
When its time to have a pizza night I will take it out at lunchtime, place in the pan with some olive oil and let it thaw and then proof for supper. I will just take off the top of the tupperware and leave it frozen to the bottom, using the bottom as a cover to prevent dust and drafts.
If its your first time commenting, click here to figure it out.