Today I also made some pizza dough and froze it for later. I used Smitten Kitchen's recipe that I've cited before. Below is my adapted recipe with my favorite sauce recipe.
Pizza Dough adapted from Smitten Kitchen and Pizza Sauce adapted from Allrecipes
Yield: about 2 large pizzas
INGREDIENTS
For the dough:
1 1/2 cups of warm water
2 1/4 teaspoons active dry yeast (aka one package)
1/2 tablespoon honey
3 teaspoons salt
3 tablespoons olive oil
4 1/2 cups bread flour
For the sauce:
29 oz tomato sauce
1/2 tsp garlic powder
2 tbsp honey
1 1/2 tsp onion powder
1 tsp dried oregano
1/2 tsp marjoram
1/2 tsp dried basil
1/2 tsp black pepper
1/4 tsp cayenne
1/4 tsp dried red pepper flakes
DIRECTIONS
Whisk water, yeast, and honey in a large bowl until yeast has dissolved and starts foaming. Then add the salt and olive oil and stir. Add flour and no matter how dry it looks, work it with a spoon or your fingers until it comes together as a dough.
Sprinkle some flour on the counter and knead the dough for a minute or two. Coat the inside of the same large bowl with olive oil. Put the dough in, cover it with plastic wrap, and let it rise for an hour or up to two, until it is doubled.
(If saving for later use, divide in 2 balls, roll each in wax paper then place in a freezer bag to be stored in the freezer.)
While waiting for the dough to rise, heat tomato sauce in a sauce pan on medium heat. Add the spices and stir gently. Keep on stove until volume of sauce has reduced by half. Cool before spreading on pizza dough.
Preheat oven to 500°F.
Once the dough has doubled, turn it out onto a floured counter and gently deflate the dough with the palm of your hands. Form it into a ball and let it rest on a floured spot with either plastic wrap over it (sprinkle the top of the dough with flour so it doesn’t stick) or an upended bowl. In 15 minutes, it is ready to roll out.
Roll dough out on the floured counter until pretty thin, then lift it onto baking pan. Add the sauce and toppings. Bake for about 7-10 minutes. Slice and serve immediately.