I have two teenage boys. In their perfect world, they would eat pizza every single day. Happily, I have perfected a method of making homemade pizza – with homemade dough – that eliminates the takeout boxes (and the takeout expense) without taking up too much time. Sorry, Domino’s! By par “baking” a batch of pizza dough and then freezing the ready-to-assemble rounds, pizza is perfect for the last minute dinner emergencies that seem to happen with regularity around here. Kind of like Boboli pizza crust, but without the plastic packaging. This pizza dough recipe makes about a dozen individual sized pizza rounds (8-10″ diameter) when rolled out thinly. It takes about 15 minutes to mix the dough in my KitchenAid mixer and just under half an hour to prepare 12 rounds. My family will eat about 6 of those in one sitting, so I generally do a double** batch of dough – with that we can have pizza the same day I make the rounds, plus put enough dough in the freezer for three more pizza nights. For roughly an hour’s worth of work, I’m set for four different meals – all I have to do to pull it...
