Recipe: Pizza Crusts (freeze ahead, recipes for six or eighteen 12-inch crusts)

PIZZA CRUSTS

"Make a bunch of these crusts and keep them in your freezer; then when you want pizza, pull out a crust, bake it as directed, top it with fun toppings, bake again, and eat!"

FOR 6 CRUSTS:
6 cups white flour, divided use
3 cups cornmeal
3 envelopes dry yeast
1 tablespoon sugar
1 tablespoon salt
1/4 teaspoon ground cayenne pepper
9 tablespoons olive oil
4 cups warm water
3 cups whole wheat flour

FOR 18 CRUSTS:
18 cups white flour, divided use
9 cups cornmeal
9 envelopes dry yeast
3 tablespoons sugar
3 tablespoons salt
3/4 teaspoon cayenne pepper
1 2/3 cups olive oil
12 cups warm water
9 cups whole wheat flour

In large bowl, combine 1 cup white flour, cornmeal, dry yeast, sugar, salt, pepper, and olive oil; mix well. Add warm water and beat until a batter forms. Cover and let stand for 30 minutes. Add whole wheat flour and enough remaining white flour to form a firm dough.

Knead dough for 8 minutes on floured board. Place dough in greased mixing bowl, turning to grease top. Cover and let rise in warm place for 1 hour.

Punch down dough and divide into 6 balls (or 18 balls if making larger recipe). Sprinkle work surface with flour and roll out each ball into 12-inch circle. Place dough on cookie sheets and flash freeze.

When dough is frozen solid, wrap well, label, and seal.

TO BAKE THE PIZZA CRUSTS:
Bake frozen rounds at 400 degrees F for 10 to 15 minutes, until just beginning to brown. Top with pizza ingredients and bake according to pizza recipe.

FOOD PROCESSOR TIPS:
To mince garlic in a full-size food processor, peel the garlic cloves and trim the root end If garlic is older, split the clove lengthwise and remove the center shoot, which can be somewhat bitter when cooked Fit the metal blade in the work bowl. With the motor running, drop the garlic down the feed tube, 1 to 2 cloves at a time, until minced. Do not put all the garlic in at once, as it won't mince evenly.

Source: The Everything Meals For A Month Cookbook by Linda Larsen