Ingredients:
For The Crust:
2 1/4 cups bread flour
3/4 teaspoon salt
1/2 teaspoon instant yeast
2 Tablespoons olive oil
1 teaspoon whole fennel seed
1/2 teaspoon dried thyme
7/8 cup (7 ounces) cold water
Cornmeal, for dusting
Directions:
Stir together the flour, salt, and instant yeast in the bowl of an electric mixer.
Add the oil and the cold water and stir on low speed until the flour is all absorbed.
Switch to the dough hook and mix on medium speed for 5 to 7 minutes, until a smooth, sticky dough is formed.
The dough should clear the sides of the bowl but stick to the bottom.
The finished dough will be springy, elastic, and sticky.
Transfer the dough to floured work surface.
Lightly oil a baking dish or platter.
Cut the dough into 3 equal pieces, and gently shape each piece into a ball.
Arrange the dough balls on the platter.
Cover with plastic wrap and refrigerate overnight.
Note:
At this point the dough balls can also be frozen.
Simply wrap each ball individually in plastic wrap and place inside a zippered freezer bag.
Transfer to the refrigerator the day before you plan on baking them.
Remove dough from refrigerator and let rise at room temperature for about 2 hours.
At least 45 minutes before making the pizza, place a baking stone either on a rack in the lower third of the oven.
Preheat the oven to 500 F, allowing the baking stone to heat for at least 30 minutes.
On a lightly floured work surface, gently press and stretch the dough into disks about 9 inches in diameter.
Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal.
Lay the stretched dough on the peel or pan.
Making sure there is enough cornmeal so that it doesn't stick.
Gently slide the crust on to the hot stone (or bake directly on a sheet pan).
Bake until crust just starts to puff, about 3 minutes.
Remove from the oven and cool completely.
Repeat with remaining dough balls.
Once the crusts are cooled, arrange them on a baking sheet that has been lightly dusted with cornmeal. Top with desired toppings.
Place pizzas in the freezer, uncovered, until completely frozen, about 4-6 hours.
Remove and wrap in a double layer of plastic wrap and place inside a large ziploc freezer bag.
Remove as much air as possible.
NOTE: A 9-inch cake round covered in foil works well as a sturdy base and guide for the pizza.
Directions For Baking:
Preheat oven to 425 F.
Transfer frozen pizza to a pizza pan or baking sheet.
Bake for 10 to 12 minutes or until crust is golden and cheese is bubbly and starts to brown.