Make-Ahead Pizza

Name: Make-Ahead Pizza
Yield: Serves 4-6 (Makes two 12-inch pizzas)
Ingredients: 1 1/2 cups, half-and-half, heated to 110 degrees; 1/2 cup, water, heated to 110 degrees; 2 tablespoons, extra virgin olive oil; 4 cups (20 ounces), all-purpose flour; 1/4 cup (1 ounce), cornstarch; 2 1/4 teaspoons, instant or rapid-rise yeast; 1/2 teaspoon, baking powder; 1/2 teaspoon, sugar; 1 1/2 teaspoons, salt; 1 , (14.5-ounce) can diced tomatoes; 1 tablespoon, extra-virgin olive oil, plus additional for brushing; 1 tablespoon, tomato paste; 2 , garlic cloves, minced; 1 tablespoon, dried basil; 1 teaspoon, dried oregano; 1/4 teaspoon, red pepper flakes; 3 cups, shredded mozzarella cheese; 1/4 cup, Parmesan cheese, grated; 1/4 cup, half-and-half

23 comments

Appears in Cook's Country February/March 2009

Most store-bought frozen pizzas taste like the cardboard boxes they come in. We wanted a homemade version with the ease of commercial frozen pizza, and the flavor and texture of fresh-baked.

SERVES4-6 (Makes two 12-inch pizzas)

TIME1¾ hours, plus 1 hour rising and up to 1 month freezing

WHY THIS RECIPE WORKS

Make-Ahead Pizza is tricky. Ice crystals that form in dough in the freezer puncture the yeast cells, inhibiting their ability to form carbon dioxide, which is what causes the dough to rise. To bolster the dough’s rising power, we added baki...

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