need good pizza dough recipe that can also be frozen for future use,
easy but good thnks
joe, have tried the search bar at the top of the page?
there have been numerous discussions over that past 10+ years here at Chef Talk about pizza.
If you go to someplace like pizzamaking.com you'll be overwhelmed with dough recipes. Those are some serious pizza folks! A lot of people are fond of Wolfgang Puck's basic recipe, http://www.wolfgangpuck.com/recipes/view/56793/All-Purpose-Pizza-Dough
One thing I WON'T suggest - Jiffy Pizza crust mix. I usually have a box of their cornbread muffin mix on hand for those weekend mornings I'm too lazy to spend the extra 3.57 minutes doing it from scratch. Once I thought I'd try their pizza crust. Yuck.
Some folks like quick, no yeast doughs. I prefer a dough with yeast. I mix it, knead it, rub the ball lightly with olive oil, wrap in plastic and refridgerate overnight. Then before making the pie, get it up to room temp and then form. Or as often happens in my kitchen, free form:
guess there are as many recipes as there are opinions about the best pizza. I've used this one for over 30 years:
1 pkg dry (granular) yeast
1 C lukewarm water
2 T oil
1 tsp salt
1 tsp sugar
4 C flour
Pour water into a warm bowl, add yeast and stir to disolve. Add salt, sugar and oil. Mi in flour gradually. When dough becomes stiff, flour your hands and knead with your fingers (it should be pliable, but not sticky). Add a bit more flour if necessary. Knead dough for about 10 minutes or until smooth and elastic. Place in a greased bowl, cover with a clean cloth and set in a warm place for about 1-1/2 hours or until doubled. Knead lightly and divide into 2 parts. Grease two 11x15" bans or two 12-inch pie pans; stretch gently to fit the pans and pinch a rim around the edge. Let dough rise for 15 minutes. Preheat oven to 400 degrees F and prepare topping and fill. Bake at 400 degrees for about 30 minutes.