My hubby loves pizza. Thin crust. Thick crust. Any shape or form. As long as it's pizza.
Peter Reinhart's recipe in the Bread Baker's Apprentice is the best recipe I have ever worked with for pizza dough. When I made it last, I shaped the dough into 6 oz. portions and froze 3 of them. I just oiled each ball lightly, wrapped it in plastic wrap and put them in a freezer bag.
I pulled the dough out of the freezer the night before and put it in my fridge. Took it out for an hour to bring to room temperature. I wasn't sure what to expect...
I you love bubbles in your pizza dough (I know I do!), you need to stretch out your dough, do not use a rolling pin. Dip your hands in flour, lay the dough across your fists and carefully stretch it by bouncing the dough and going around in a circular motion.
I like to lay the dough on a pizza peel sprinkled with cornmeal and stretch it from the edges, pulling and tugging as I go. I haven't mastered the dough throwing/tossing thing...
The result? A thin, crispy crust, full of flavor and...yes....holes! If you want this recipe, purchase a copy of The Bread Baker's Apprentice or look at the post from 101 Cookbooks.
For my hubby? He got his pizza pie that is full of amore ~ UPDATE: frozen dough does not rise after sitting in the freezer for more than 3 months. Make sure you mark your packages and use the dough before the expiration date!