No-Need-to-Knead Pizza

Prep Time: 45 minutes to 1 hour
Serves: 2 to 4

My sister got this recipe from her cooking class in high school and shared it with me. The ingredients are the same, but I changed the directions.

1 1/3 cups warm water
1 Tbsp. yeast
1 Tbsp. sugar
1/2 tsp. salt
3 1/2 cups flour

Put all ingredients in a large food processor (mine is 11-cup capacity) fitted with metal blade. Turn on and mix; when dough forms a "ball", continue to mix for 1 minute. Turn out of bowl onto floured surface, (be careful of the blade!) and form into a ball. Finish preparing using one of the options below.

OR

Put all ingredients in your bread machine and turn on dough cycle. When it finishes mixing (it doesn't need to rise), turn off bread machine, turn out dough on floured surface, and form into a ball. Finish preparing using one of the options below.

To freeze uncooked dough
Flour dough generously and put in resealable freezer bag. Label with date and contents and freeze immediately.

To freeze partially-cooked dough
Flatten dough out and continue to pat or roll out into a circle until the dough is the size and thickness you want. Place on a round pizza pan (I prefer stone) and poke holes in dough. Bake at 425F for 10 to 15 minutes or until no longer doughy. Remove from oven; cool. Either freeze as just a crust or put pizza sauce, cheese, and toppings, then flash freeze. Wrap in plastic wrap, then aluminum foil. Label as above.

To use immediately
Flatten dough out and continue to pat or roll out into a circle until the dough is the size and thickness you want. Place on a round pizza pan (stone is best) and top with pizza sauce, cheese, and other desired toppings. Bake in preheated 425F oven for 20 to 30 minutes or until hot and bubbly.