Another Homemade Pizza Night Question Make Ahead and Freeze?

We do homemade pizza all the time. I wound up switching to a new recipe just because of the time factor. I love this one... http://allrecipes.com/recipe/pizza-dough-i/detail.aspx?ev...

It says to just mix everything in at once. We have learned it's just a bit better to mix the wet ingredients, yeast and sugar. Wait for it to bubble (under 15 minutes) and then mix in the flour. Bread flour makes a great dough in this recipe. Then you just make the pizzas without a wait. We really like this dough. We cook on a pizza stone on our grill, I don't know ig that makes a difference.

I have had mild success with freezing dough. Make it ahead of time and throw it in the freezer. It needs about a day to thaw. And you can try making it ahead of time, let it rise, saran wrap and put in the fridge. I've done both. Most of the time it works out okay, but once in a blue moon it didn't.

Good luck.

I don't know if this sounds appealing to you, but we have been doing homemade pizza night forever (since I was a little kid), and I've discovered that buying the pre-made Boboli crusts is a great way to make pizza at home when you're in a hurry. They make thin crust, thick crust, even whole-wheat crust! Just pick the kind you want, and from there you just have to decide what toppings to put on there.

To save time, you can shred the cheese beforehand, chop your veggies (favorites around here are onions, which we then saute until they are caramelized, zucchini sliced thinly, even eggplant sometimes!), chop your meats (we buy gourmet sausage, chop it into thin slices, then saute it). Just whatever looks good to you! Boboli crusts come with a marinara pizza sauce, and it's really pretty good - or you could make your own marinara, or even make a pesto sauce if you have any basil handy.

Our pizzas take about 20-30 minutes to prep all the ingredients, and then about 15 minutes to cook.

Buon appetito!

I know your homemade pizza night has passed but I wanted to put in what I do as another tip- I have to make my crusts at home because I have to eat Gluten and egg free and I don't care for the pre-made GF crusts that are $6 or more and taste like cardboard. I make my crusts (I usually make 2-3 batches of crusts because they are so simple to make back to back) ahead of time, bake them for 10 minutes, flip the crust over and bake for another 5-10 minutes then take out and let them cool and if we are having pizza that day, I'll add toppings and cook for another 10-15 min or so or if not having pizza then I put them in my FoodSaver bags and freeze them individually that way when everyone else is having "regular" pizza I can just take my crust out of the freezer, throw some toppings on it and pop it in the oven for 15 min or so. I've also pre topped them and cooked for 5 min (just enough to melt the cheese slightly) cooled them then frozen them and they turn out great too. If you're interested this is the recipe I use but I use 1 1/2t of xanthan gum instead of 2t. It really does taste like a "real" pizza crust too!
http://www.food.com/recipe/Gluten-Free-Pizza-Crust-44487

I would bake dough tonight, cover it and refrigerate tonight and top and bake tomorrow.

I buy my pizza dough pre-made at Vons. It says let it sit out for 30 minutes. If I pick it up on the way home, by the time I get home, and get going, it's been about that long. I add all the toppings and cook mine on the grill for 10 minutes. Super fast. maybe give that a shot next time.

why not go to a local pizza place and order a couple things of pizza dough, most local mom and pop pizza places will sell pizza dough