We are a pizza loving family. I buy the big bag of shredded mozzarella at Costco and break it up into 5 or 6 small bags and throw it in the freezer. I also buy their big bag of pepperoni and break it up into like 20 bags and throw it in the deep freeze. I always have the makings (with whatever fresh veggies I have on hand) for a great pizza. I came across this overnight pizza crust from the Cooks Illustrated magazine on Baked Bree and I certainly think it is my favorite (we have tried DOZENS of crusts over the years). I did try to make up a number of the crusts and freeze them and it just didn't work out right (I freeze dough all the time and it works beautifully...not sure why this one does not). You can make this the day before, or 3 days before and it hangs out great in your refrigerator. SO....if I take the time to get out the food processor for something else I often get some dough ready for the fridge.
Overnight Pizza Crust
3 cups bread flour
2 tsp sugar
1/2 tsp instant yeast
1 1/3 cups ice water
1 Tbsp Vegetable oil
1 1/2 tsp salt
In the bowl of your food processor pulse together the dry ingredients. Pour the ice water through the feed tube with the processor going and run until all the flour is incorporated. Let stand for 10 minutes. After the 10 minutes add the salt and oil and process until it comes from the sides into a ball. Pour out the dough and knead it for about a minute until it is smooth. Put in a bowl sprayed with pan spray. I then spray the top of the dough too so it doesn't dry out and cover with plastic wrap.
When I am ready for my pizza I pull out the dough. My favorite part of this is how easy it is to flatten out. I go for a "rustic" shape. It easily pulls into whatever shape you want. I make 2 pizzas out of the dough. I have also made 4 individual pizza's and thrown them on the grill (my favorite).
If you are going to bake these beauties after assembling put your oven rack up as high as it will go and heat the oven to 500 degrees for at least 15 minutes. Make the pizza on a cookie sheet turned over and oiled up (or if you have a pizza stone throw a little cornmeal on that and that works great). Bake your pizza for 10-12 minutes.
To grill them turn the grill up to med high. Make your crust and brush one side with olive oil. Throw on the grill and cook for 2 minutes or so just until lines start showing on the bottom. Take them off and make your pizza on the grilled side (you do need to go easy on toppings or pre-cook them a bit). Put them back on the grill (no need to oil up the other side now it is partially baked so it doesn't stick). Cook until the cheese is melty (about 4 minutes or so).