Can I freeze this dough? Yes, but it’s best when it’s used right away (see above). Wrap the dough balls in lightly oiled plastic wrap and placed them in freezer bags. Defrost the dough in the fridge overnight or at room temperature for a couple of hours.
Can I grill this dough? Yes! See recipe notes.
Can I use this dough to make a calzone or stuffed bread (like garbage bread)? Yes, I’ve successfully made a calzone. Before baking brush the top lightly with olive oil and cut a couple of small slits in the top to allow steam to escape. Bake for about 10 minutes at 500 degrees Fahrenheit.
What if I don’t have a food processor? No problem! Check the recipe notes for instructions on how to make this dough by hand. I imagine you could use a KitchenAid stand mixer as an alternative to the food processor.
How much does this dough weigh? This dough weighs a bit over 1 pound and yields two 11-inch pizzas. I’ve used this recipe successfully in recipes that calls for 1 pound of pizza dough—just remember that you’ll be making two smaller pizzas instead of one large.
