Preparing Pizza Bases To Freeze For Later Use

I recently went on a rather extended trip that would keep me away from home for a few weeks. My mom was very upset as she and my dad had become quite hooked on the homemade pizzas I had blogged about earlier. I had a substantial amount of sourdough starter to use and decided to make her some pizza bases that she could keep in the freezer until ready for use. I show you how easy this is to do in today's blog.

Today's recipe works on a ratio of 2 cups flour: 1 cup sourdough: 1 egg: 1 teaspoon salt: 1 tablespoon sugar. You can multiply this as much as you like. I multiplied it with 4. Therefore, I used 8 cups (8 x 250 ml) white bread flour, 4 teaspoons (20 ml) salt, and 4 tablespoons (50 ml) sugar. Mix the dry ingredients well.
(Option 1: If using Instant Dry Yeast, rather than the sourdough starter, add 1/2 packet - I would have added 2 packets - to the dry ingredients, and mix well. You will need to increase the liquids.)

I then added 4 eggs, 50 ml olive oil and 4 cups (4 x 250 ml) sourdough starter to the mixing bowl. Bring the dough together. Add lukewarm water a little bit at a time until the dough comes together. I used less that a cup of lukewarm water on my dough.
(Option 2: If using Active Dry Yeast, add 1/2 packet - I would have used 2 packets - to 2 cups lukewarm water, along with the sugar. Allow about ten minutes for the yeast to froth up. The yeast would then replace the sourdough starter.)

Knead the dough on a lightly floured surface.

The dough is ready when it starts to resemble an elastic ball.

Divide your dough into 4 equal balls.

Divide each ball in half. Roughly 1 cup of flour makes a large pizza.

Pizzas are traditionally round, but I shape mine to fit my baking tray. I keep it handy on the table to judge the size of the pizza by it. Roll your dough out on a lightly floured surface.

You will know the size of pizza you prefer best. Feel free to adjust the size of pizza that suits your needs.

Prepare a thin wooden plank, a thin piece of polystyrene, or a sturdy piece of cardboard, by covering it with wax paper.

Use your rolling pin to transfer the pizza dough onto the wax paper.

Cover the pizza dough with more wax paper.

Roll out the rest of the dough one pizza at a time and stack them on top of each other with wax paper in between each successive pizza.

Cover the final pizza with wax paper. Mine are stacked 6 pizzas high. I kept two pizzas aside for lunch!

Pop the whole parcel in a plastic bag, or wrap in cling film.

Pop the dough in the freezer until you are ready to use it.

When you use the dough, allow it to thaw. Use a fork to poke holes in the pizza base to prevent bubbles from forming underneath the dough. Pre-bake the base at 200 °C for roughly 10-15 minutes. Remove from the oven and put your favourite toppings on. Pop back in the oven for another 10-15 minutes at 200 °C.

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.

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