Speed-Scratch Crust
Get the fresh-baked smell of dough in the oven without all the from-scratch effort. Be sure to buy raw frozen bread dough and not partially baked frozen bread.
Makes crust for four 12-inch pizzas
INGREDIENTS
- 2 (1-pound) loaves frozen bread dough, white or wheat
- 2 tablespoons olive oil
Place bread dough on a work surface and cover with a damp, clean towel. Allow dough to thaw, then cut loaves in half with a sharp bread knife.
Coat each dough section with olive oil, cover, and let stand until dough doubles in size and comes to room temperature, about 1 hour.
Punch dough down. Let rest 10 minutes, then roll into a round crust or press into a pizza pan. Follow recipe as directed.
Good to Go
Packaged pizza crusts can be found in the supermarket refrigerator case next to the biscuits and dinner rolls. While these products are fine for some purposes, actual bread dough is more likely to result in a thick, chewy crust. Except for the longer rising time, frozen bread dough isn't much harder to use than a roll-out crust.
