The trick here is a two-stage bake. The bare dough goes into the oven first so the base sets and will not turn soggy under sauce, then the topped pizzas are frozen raw and baked straight from frozen. Ten four-inch bases come out of a single batch of dough, each portioned at roughly 50 grams.
Italian-inspired · Main
Ten Four-Inch Pizza Bases to Stock the Freezer
One dough session turns 300 grams of flour into ten small pizza bases. They get a partial blind bake, a quick topping, then go straight to the freezer to wait for a weekday breakfast.
- Prep40 min
- Cook25 min
- Serves5
- LevelEasy
Ingredients
| 200 g | bread flour |
| 100 g | cake flour |
| 20 g | sugar |
| 4 g | salt |
| 4 g | instant dry yeast |
| 10 g | corn oil |
| 170 g | water |
| to taste | pizza tomato sauce |
| 1 pack | mozzarella cheese, shredded |
| 10 slices | cheese |
| as you like | toppings: sausage, shrimp, vegetables or leftovers |
Method
- Put all the dough ingredients in a bowl and mix, then knead until the surface is smooth.
- Cover and let the dough rise until doubled, about 1 hour in warm weather.
- Divide into 10 portions of about 50 g each and rest for 10 minutes.
- Flatten each portion and roll it into a thin round. If it springs back, let it rest longer; rolled dough that holds its shape is relaxed enough.
- Dock the rounds all over with a fork so the base does not puff, then rest them for 15 minutes.
- Bake the bare bases at 170 C for 7 minutes, or 180 C if your oven runs cool.
- Spread each base with tomato sauce, lay on a cheese slice and your toppings, then finish with mozzarella.
- Wrap the topped pizzas well and freeze them.
- Bake straight from frozen at 180 C for about 14 minutes, up to 190 or 200 C for 12 minutes in a hotter oven. No thawing.
Notes
- Docking with a fork is not optional; it is what keeps the base flat.
- The writer prefers a thin rim: if you like a puffy edge, roll the disc larger and fold a lip.
Ratios and technique checked against 🌸闻儿 on Douguo (自制披萨提前准备一周早餐). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.