I use my bread maker to make pizza dough, but since I work I only do this on weekends. The dough wouldn't ready be ready in time for dinner during the week. My bread maker doesn't have a timer.

I want to be able to make the dough and freeze it but I need some advice. Do I make the dough then freeze it in balls, if yes then how/when do I thaw it out (fidge or counter top all day?) to have it ready in time to make dinner? Should I roll it out and then freeze it that way and then make the pizza on the frozen dough and bake?

It would be nice to have a fresh pizza on gymnastics night (tuesday) not a frozen one like we tend to do. Also it would be nice not to buy frozen pizzas at all! I know whats in the pizzas when I make them and they are a lot better for us the ready made!

any in put would be great!

editing to add-

why does the envalope next to my post show up grey with the black dot? Not purple with the white letter like everyone else?
Thanks!

Originally posted by MamaMel
Do I make the dough then freeze it in balls, if yes then how/when do I thaw it out (fidge or counter top all day?) to have it ready in time to make dinner? Should I roll it out and then freeze it that way and then make the pizza on the frozen dough and bake?

I have wondered the same things.
Here's what I've tried -- I have frozen dough and defrosted overnight in the fridge. Helps to let it warm up before rolling out -- maybe 30 minutes or something on the counter. Never tried defrosting on the counter.

I've also rolled out crusts, baked a shorter period and then frozen. then on day of defrosted, decorated and baked. I find that works well, only problem is my dh doesn't want to freeze them, he wants to make pizza that day!

as far as your BB questions -- no idea. I never even pay attention to those. LOL!

Originally posted by MamaMel
why does the envalope next to my post show up grey with the black dot? Not purple with the white letter like everyone else?
Thanks!

The black dot means that you've replied/posted to the thread. HTH :)

I make our pizzas. DH co-workers don't believe it's home made, they think I've got dh duped.

1/2-3/4 cup warm water
1 tsp sugar
1 tbsp yeast
Mix together until foamy

Mix together:
2 cups flour with 1.5 tbsp oil, and 1/2 tsp salt

Make well add yeast mixture. Knead until blended and smooth, add a little more water if too dry. Set to rise 15 min.

On pizza pan, spray with olive oil and lightly sprinkle with corm meal. Plop the dough onto pan and press to form a crust.

At this point you can freeze as a pizza blank. OR

Add all yer favorite toppings.

At this point you can freeeze. Freeze as is, when frozen wrap and return to freezer.

Bake at 425 F for 15 minutes.

I've found that defrosting it will have it rise more for a thicker crust pizza, baking from frozen works too. I don't find it takes any longer to bake, but then again my oven is funky.

Ok

We used to buy frozen dough balls premade at the co-op, and we'd just plop them on the counter in the morning. They would be ready to roll out, top and bake by late afternoon.