Pizza Blanks For Freezer

FOR 2 MEDIUM SIZE OR 4 SMALL PIZZA BLANKS:
Pinch of sugar
1 1/4 cups warm milk
2 packages active dry yeast (I use five teaspoons, because I buy yeast in big bags)
3 1/3 cups flour
1/2 teaspoon salt
1 egg

Stir sugar into warm milk and sprinkle with yeast. Let stand for five minutes or until frothy. Stir gently to moisten any dry particles.

Sift flour and salt into large bowl.

Lightly beat egg into yeast mixture, pour into flour mixture, combining to make a dough. On a floured surface knead dough until smooth and springy, 5 to 10 minutes. Cover and let rise in a warm place for 25 minutes.

Divide the dough according to your needs and freezer space. Shape each piece into a ball and, on a floured surface, roll to about 1/2-inch thickness. Place on baking sheets and freeze for one hour.

Remove from baking sheets, wrap well in plastic wrap or freezer bags, and place back in freezer. Pizza blanks will keep in the freezer for about a month.

TO SERVE:
Simply thaw, top, and bake at 425 degrees F for about 20 minutes or until the cheese is melted and just browning.

Makes 6 servings