Friday night I made pizza, even though it was just me here for dinner. I happen to love pizza! I made my new favorite bread machine pizza dough recipe and divided it into 4. I rolled three of the pieces of dough out and baked them one at a time at 450F on parchment paper and a pizza stone for about 4-5 minutes.
After they cooled off, I packed them into 1 gallon freezer bags. So now I have 3 other pizza shells that are as convenient as those Boboli crusts people seem so fond of that cost over $5 in my local grocery store.
Granted, you have to freeze them rather than keep them in your pantry but the cost factor more than makes up for that if you make pizza regularly.
I also bought a bag of shredded mozzarella cheese at Costco recently. When I made the pizza from 1/4 of the dough, I counted out that it took me about 3 handfuls to get the amount of cheese I like, so I froze the rest of the cheese in 1 quart freezer bags in similar quantities.
Here’s my new favorite recipe for pizza dough from The Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine. I use a Zojirushi BB-CEC20WB Home Bakery Supreme 2-Pound-Loaf Breadmaker, White (affiliate link) but you can make it by hand as well, or mix it up in a Kitchen Aid mixer and let it rise. It’s only worth buying a bread machine if you make a lot of bread! See my post about getting high usage out of a bread machine. If you do commit, you can easily make it pay for itself.