Look no further. This recipe is great. I am not really a planner so making pizza dough ahead doesn't usually happen for me. With this, I can decide to make pizza at 5:00 and have two hot, personalized pizzas out of the oven by 6. The main time sink there is just that my oven takes ages to heat, too; with a better oven, it'd be more like 30 minutes. I like to make pretty thin dough and this rolls out well and cooks up crispy. This recipe also freezes VERY well. I often break it into two or four balls (four for small personal pizzas, two for bigger ones. Using it all together would be a huge or rather thick pizza). I'll freeze the extra balls and then when I want pizza another day, I can just take them out that afternoon and let them thaw in the fridge. It thaws quickly and starts to reinflate long before I even need it (so thaw it in a bowl covered with plastic wrap... it tends to escape from sandwich baggies). General pizza tips: 1. As with any dough it's a good idea to put it into a disc shape, let it rest for a few minutes, then roll it, and let it rest/roll more if you need to to be even thinner. 2. Roll it out on parchment paper on a pizza peel/cookie sheet/cutting board before you put it in the oven. You can put cornmeal under it too but the paper really helps prevent accidental calzones. 3. Use a pre-heated pizza stone for a really good crisp result. Keep that pizza stone in your oven always and it helps even out the heating, too!
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Look no further. This recipe is great. I am not really a planner so making pizza dough ahead...