Basic Homemade Pizza

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You can make homemade pizza easily and economically. You’ll save a ton of money and eat better pizza. Guaranteed.

cheese pizza cut into wedges with pizza cutter

Homemade Pizza is a regular feature on the FishFam menu. I try to make it at least once a week, usually on Fridays. This makes a great start to our weekend. Coupled with root beer, a movie, and snacks, it creates a fun family night for my husband and me and our six kiddos.

The first time I made pizza, it was a terrible bomb and I vowed never to make it again. That was fifteen years ago. About three years later when our first child was born and we moved to one income, I reconsidered that vow. I liked pizza, but I knew it wasn’t in the budget to indulge on a regular basis.

Instead, I set out to teach myself how to make it at home. After some trial and error, I’ve come up with something that we like just as well if not better than pizza parlour pies. I still goof up sometimes, but overall everyone enjoys pizza night.

I rely on my bread machine to make fantastic dough. The texture can vary a little, depending on the humidity, but overall it’s pretty consistent.

Scroll down for my dough recipe as well as instructions for making it by hand or in the bread machine or stand mixer.

Basic Homemade Pizza Recipe | Good Cheap Eats


I usually use whatever spaghetti sauce I have on hand. Usually something I’ve made myself, like this tomato sauce with meats. I prepare it in huge quantities and store it in 2-cup portions in the freezer. The morning of pizza night, I pull out a container to thaw in the refrigerator.

I use about 2/3 cup sauce for large pizzas, 1/3 cup for smaller, individual size pies.

Basic Homemade Pizza Recipe | Good Cheap Eats


Start with a sprinkling of cheese. We like a combination of shredded jack and mozzarella cheeses.

Basic Homemade Pizza Recipe | Good Cheap Eats

Next layer on whatever toppings you like:

  • pepperoni
  • sausage
  • sliced mushrooms
  • diced onion
  • diced or sliced tomato
  • sliced, black olives
  • chopped zucchini
  • sliced bell pepper

Basic Homemade Pizza Recipe | Good Cheap Eats

Top with more cheese.

A preheated oven is key to a great crust. Up to an hour before baking, set your oven to 475 &deg. Bake pizzas for 8-15 minutes, depending on their size. Use the shorter baking time for smaller pizzas, the longer time for larger ones. Pay close attention to how your oven operates and how brown your pizzas are getting. I cook only one large pizza at a time.

Basic Homemade Pizza Recipe | Good Cheap Eats

Tools To Help You:

While you really only need a baking sheet, there are some tools that I’ve found helpful over the years of pizza making:

Watch the video.

When you’re first starting out shaping pizza dough, you might feel like a dork. It takes a little practice to be able to flip it and make perfectly round pies. Don’t worry if they look like amoebas. Just call it an artisan pizza and no one will know you didn’t do it on purpose.

Here’s a very old video that shows how to form small pizza rounds. Those are super easy to make when you’re just beginning. Mini pizzas make for a super duper easy pizza night. Check out these easy pizza recipes for pizza topping ideas.


0 from 0 votes
makings of homemade pizza
Basic Homemade Pizza Dough
Prep Time
1 hr 30 mins
You can make homemade pizza easily and economically with this recipe for homemade pizza crust. It tastes great, better than the pizza parlor.
Course: Bread, Main Course
Cuisine: American, Italian
Keyword: homemade pizza, homemade pizza crust, homemade pizza dough, pizza, pizza crust, pizza dough
Servings: 4 pizzas
Calories: 666 kcal
Author: Jessica Fisher
  • 1 1/2 cups warm water
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 4 1/2 cups flour
  • 1 tablespoon salt
  • 1 tablespoon yeast
To make the dough by hand:
  1. Place the warm water in a large mixing bowl. Stir in the honey and sprinkle the yeast over the top. Allow this to set for five minutes. The mixture will start to foam and bubble.

  2. Add the oil, flour, and salt, and stir until a shaggy dough forms.

  3. Transfer the dough to a lightly floured surface and knead for about five minutes until a smooth dough ball is created.

  4. Transfer the dough ball to a greased bowl, cover, and allow to rise until doubled in bulk, about an hour.

To make the dough in a bread machine:
  1. Combine ingredients in the bread machine pan according to the order recommended by your machine’s manufacturer.

  2. Set on "dough" and start the machine, checking after ten minutes to make sure all the ingredients have been incorporated and not stuck to the side of the pan. Scrape down any stray ingredients.

To make the dough in a stand mixer:
  1. Place the warm water in the mixing bowl. Stir in the honey and sprinkle the yeast over the top. Allow this to set for five minutes. The mixture will start to foam and bubble.

  2. Add the oil, flour, and salt.

  3. With the dough hook, stir the mixture on low until a smooth, elastic dough ball forms. Scrape down the sides, if needed.

  4. Transfer the dough ball to a greased bowl, cover, and allow to rise until doubled in bulk, about an hour.

Once the dough is ready:
  1. Grease four 12-inch pizza screens or prepare four baking sheets by lining them with parchment paper or greasing and then sprinkling with corn meal.

  2. When the dough is ready, divide it into four equal portions. Shape each portion into a flat, 12-inch round. Place each on a prepared pan and proceed with your pizza recipe, adding your preferred sauce and toppings. Bake at 475 degrees for 8 to 12 minutes, until the crust is crisp and the cheese is melted.

Recipe Notes

To freeze the dough: divide the dough into portions BEFORE it finishes its first rise cycle in the bread machine, about 20 minutes into it, if making dough by hand. Place each dough ball into a plastic sandwich bag and freeze immediately. To use later, remove the frozen dough ball from the packaging and allow to rise in a greased dish in the refrigerator overnight or at room temperature for about 6 hours.

Nutritional values apply to ONE 12-inch pizza.

If you would like to prepare just enough dough for ONE pizza, adjust the number of servings in the recipe card to adjust the ingredients.

Nutrition Facts
Basic Homemade Pizza Dough
Amount Per Serving
Calories 666 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 1753mg76%
Potassium 160mg5%
Carbohydrates 116g39%
Fiber 4g17%
Sugar 9g10%
Protein 15g30%
Calcium 24mg2%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.



About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Debbie says

    Look delicious! I've got a pizza dough recipe I like, but I'm going to try this one next.

  2. Sabrina says

    Okay, I made this tonight and want to use it tomorrow. Can I just store it in the fridge overnight? Or should I put it in the freezer? Thanks to anyone that can help?!?

  3. FishMama says

    For just overnight, I would store in fridge. Longer storage, freezer.

  4. CarrIe says

    Is there anyway to translate the dough recipe into a non- bread machine one? Maybe warm the water and let the yeast sit, then combine, let rise, then punch down? Does that sound right?? Lol… Did I just figure it out?

    • Jessica says

      Yes, that’s exactly it. I’ve done it when making many batches at once. πŸ˜‰

      • Katy says

        Can you give me instuctions for the non-bread machine intructions? I need more directions than sit, combine, rise, and punch! haha.

        • Jessica says

          Non-bread machine directions: Warm the water and place it in a large mixing bowl (or Kitchenaid bowl). Add honey or sugar and sprinkle the yeast. Once it starts to foam, add the rest of the ingredients. If using mixer, put the bread hook on and mix for 3 minutes. If by hand, stir until dough forms, transfer to floured surface and knead for about 10 minutes. Transfer to greased bowl and let rise until doubled in bulk.

      • Tara says

        Could you outline in more detail how to make this dough if you don’t have a bread maker? The first post was a little vague for me, as I’ve never made any type of bread before. FYI: The breadmaker is on my Christmas list! πŸ™‚

        • Jessica says

          Warm the water and place it in a large mixing bowl (or Kitchenaid bowl). Add honey or sugar and sprinkle the yeast. Once it starts to foam, add the rest of the ingredients. If using mixer, put the bread hook on and mix for 3 minutes. If by hand, stir until dough forms, transfer to floured surface and knead for about 10 minutes. Transfer to greased bowl and let rise until doubled in bulk.

  5. Jennifer says

    I’ve been making homemade pizza for 13 years and have never been satisfied with any of the recipes I’ve tried. I’ve made this 3 times now It is awesome! This is now the only one I will use, it has ended my cravings for any of the pizza chain pizzas. Thank you for sharing!!!

    • Jessica says

      Yeah! Thanks for letting me know that it works for you!

  6. Angela says

    Your pizzas look great!! I have been fiddling around with a different dough recipes, but haven’t really found one we really like, so i’m going to try yours, I do have a question though: what purpose does the honey serve? Is it just to give the dough a hint of sweetness? I ask because its not something we normally have in the house and wondering if i could get away with substituting brown sugar. Thanks!

    • Jessica says

      A little bit of sugar or honey helps the yeast do its stuff. Feel free to substitute a different sweetener.

  7. Tami says

    I had just all but given up on good pizza at home. After reading all of your posts and seeing your wonderful-looking pizzas, I’m going to give it another try. It gives me a reason to keep my bread machine around a little longer. lol! I was thinking about donating it because it has been taking up space since I haven’t used it in quite a while.

    Thanks for the inspiration to try again!

  8. Sara says

    Hi! Sounds yummy!! Was wondering how you freeze the pizza dough?

    • Jessica says

      I wrap each dough ball in plastic wrap or sandwich bag and then store in freezer in a gallon size bag. Do it quickly in the coldest part of your freezer. The yeast keeps going and dough can keep rising until it’s frozen. (It’s alive!) πŸ˜‰

  9. Rebecca says

    I have a question. Like Carrie, above, I’m going to try this recipe without a bread machine. I also want to freeze the dough. Should I freeze it before it rises and just let it rise when it thaws in the fridge?

    • Jessica says

      Sorry, I thought I answered this. I freeze after the first rise.

  10. Shelah says

    (I can’t find which post about your pizzas that I made my original comments on.)

    These pizzas are awesome. I have been a homemade-pizza failure for a decade. No more, thanks to you! My pickiest eater tells us that this is her favorite meal. The sauce is awesome. (We don’t like that sweet stuff.)

    I do the dough with my kitchenaide mixer. Warm water, yeast, and 2 cups of the flour in together….let it proof for a few minutes. Mix in everything else besides the last of the flour. After a little mixing, add remaining flour. It only takes a few minutes of prep. Then I let it rise for an hour. Punch it down and it is ready to go.

    Love it!

    • Jessica says

      Yeah! Thanks for the good word. When I’m making this for the freezer, I get one batch going in the bread machine and one in the Kitchenaid. And that’s exactly how I do it.

  11. MK says

    Have you tried using whole wheat flour in place of white flour or a half and half combo?

    • Jessica says

      I’ve done partial, but I didn’t care for the texture of all whole wheat.

  12. Lisa O Shea says

    Hope im not repeating but about freezing the dough after the first rise, you just pop it in as is?Its usually very soft no? Just curious as i would like to make a few at a time to safe myself some hassle next time! What are the best steps to take once removing the dough from the freezer.

    • Jessica says

      I’ve been researching and testing. I think the best way is to only rise about 30 minutes and then put each dough ball in sandwich bag. When ready to thaw, remove from the bag and place in a greased dish in the refrigerator, covered with a towel. Gonna mix up several batches today.

  13. Lerin says

    I am giving this a try today, but I am going to freeze the dough to use for after baby #3 gets here. So when I am ready to use it, I just thaw it in the bag all day then just roll it out, etc, or does it require some more rise time or anything?

    • Jessica says

      @Lerin, I take out the frozen balls from the bags and place in a greased dish and let it thaw/rise all night in the fridge or 1/2 day on the counter.

  14. Misty Rodz says

    Wow, this pizza dough is awesome! I was skeptical at first, because it seemed extremely crumbly when the bread machine first started mixing the ingredients together. However, this was the best pizza that I have made by far. I live in Puerto Rico, so the humidity usually obliterates any type of dough that I attempt to make. When I try to make pizza, I always have to add so much flour to make it less sticky that I end up with white crust that never browns–and it tastes terrible too! However, this dough browned up beautifully without burning the cheese. It truly was pizzeria quality dough. I am soooo excited about this! We can pizza any time we want without breaking the bank. Thanks so much for sharing this recipe!

    • Jessica says

      So glad that it worked for you!

  15. Tara says

    What size bread machine do you use? Mine makes a 2lb loaf is that big enough? Thanks! Can’t wait to try it!

    • Jessica says

      Mine is a 2 lb. machine

  16. Tara says

    Never mind, I just tried it and it was perfect! I used 1 C wheat 1 C white and 2 1/2 C bread flour. The dough was amazing!! so elastic and perfect moisture content – not to wet/dry. Thanks!!

    • Jessica says

      Glad it worked for you!

  17. Aubrey Jensen says

    Just tried this (w/computer set up in the kitchen!) tonight and it turned out AMAZING!!! Just wondering, to turn it up to be extra-fattening (hey, I’m pregnant!), how would you make this a pan pizza?

  18. Tracy says

    I know this is an old post, but after many failed homemade pizza attempts, I tried this recipe and it was AWESOME! In fact, I just ate leftovers : ) I think the thing I always missed before was the oven being so hot – I swear most recipes call for 400 degrees. That and the awesome crust recipe….Thank you so much for sharing!

  19. Amy says

    Thanks for all the information! I’m going to make this tomorrow and freeze it! I’m hoping to make a months worth and start having Friday Pizza Nights!

    Thanks for all the tips on freezeing and thawing! I cant wait!

  20. Casey Malone says

    Okay…Stupid question…Self rising flour or all purpose. I have never made pizza dough.

    • Jessica says

      all-purpose, unbleached.

  21. Stephenie says

    I’m getting ready to attempt some freezer cooking in anticipation of our new baby’s arrival in 3 months. I’m trying to get my plan together and I wanted to have ‘frozen pizzas’ in the freezer. I see where you have suggested freezing the dough, but have you ever tried actually putting the whole pizza together and then freezing? Would you bake the crust briefly before topping and then freeze or what would you suggest? I love the idea of having to only grate cheese and chop veggies once and have many pizzas ready to go for my children to pull out and heat. Thanks.

    • Jessica says

      @Stephenie, I don’t recommend freezing it topped and uncooked. That would get soggy. (I have no idea how the frozen pizza people do it.) But, I have made small pizzas, baked them and then frozen them baked for a quick reheat. Makes for great, quick lunches.

  22. Tracy says

    I’m making mine for the first time. I had to half the recipe because my machine is smaller. I really want to get the hang of this! a few questions. I forgot to stick around and watch it after 10 min, mine was a bit sticky… then it would not hardly spread on the pizza pan, it kept shrinking back together, and I got one pizza and one small pizza out of the crust. My pizza pan is not very large either. Is doesn’t seem like the amount you said you were able to get from a whole recipe worth?

    • Jessica says

      @Tracy, To reduce the stickiness, you can work in more flour. It’s a fine line, though. Too much flour can make it tough. Also, the humidity in the air can effect the texture of the dough. It’s kind of a trial and error method.

  23. Marie says

    πŸ™ I just tried making this without a bread machine and for some reason the dough wont cook. The outside is, but the center is not cooking. What do you think I did wrong?

    • Jessica says

      You made it into pizza and the dough won’t cook? How many pizzas and how high was the heat?

      • Marie says

        @Jessica, It was at 475 like the “easy cheese pizza” recipe said. I am super new to making my own stuff, this was my first. The only thing I can think of is 2 things–I used whole wheat flour and maybe I didn’t let the dough rise/sit long enough. I made the dough without a bread machine. I’m going to try it again next day off. But if anyone can think of any other reason why it may not have worked, please let me know;)

  24. Kris says

    Your red sauce (no meat) is in my crock pot right now and the dough is rising as I type this. We are trying to eat out less and if I can make a pizza everyone likes at home that would be a big step I came here via reading about the pantry challenge.

    • Jessica says

      Sounds like a great plan! I am heading to the kitchen to get my dough going right now!

      • Kris says

        @Jessica, Turned out great! I made small pizzas and let my boys make their own even though we just had cheese. It rolled out nicely and baked up well. I won’t have a problem getting 6 individual pizzas out of it. I used my kitchen aid and then let it rise in the mixer bowl next to the crock pot with the sauce for added warmth since my house is not that warm. Thanks for a great easy recipe.

  25. lindy says

    I am tying SSSOOO hard to try and make some of our own ‘stuff’ in the kitchen. I need to learn more about how flour and yeast work to make dough. Your recipe doesn’t say anything about letting the dough ‘rise to double in size’ but a comment mentioned it. I have a new Ninja procssor with a dough paddle that I want to try out using this recipe!! I’m scared πŸ™ but I want to try. Can you help, please? Thank you, Lindy

    • Jessica says

      I wish I could, but I have no idea how to make dough in a food processor. But, I would read the manual’s recipes for dough and follow the instructions, only using these ingredients. Does that make sense?

  26. rere says

    i too was wondering if you let the dough rise in the bread machine, or after the ten minutes do you form it into the pizza’s. if you let it rise in the bread machine approximately how long does it rise in there? or should i take it out and put it into a greased bowl and cover it and let it rise for an hour? thank you!

    • Jessica says

      @rere, if I’m using the dough that day, I let the dough cycle do it’s thing. If I’m going to freeze the dough, I set the timer for 30 minutes and then form the dough into balls, wrap, and freeze it.

  27. Sam says

    Hey! I haven’t the slightest clue of the order that I’m supposed to put these ingredients into my bread machine. You had mentioned whatever the manufacturer info says, but I can’t find that. Is this the order that you put yours in the bread machine?
    Thanks so much!

    • Jessica says

      Manufacturers vary. Mine says liquids, then dry ingredients with the yeast last. Hope that helps!

  28. Paige Chase says


    How many pizzas does each recipe make? Thanks!

    • Jessica says

      It will make four 12-inch rounds, but feel free to use other sizes.

  29. Leah says

    Okay…After reading through the comments, I just want to make sure I have these steps down correct for freezing the dough and then thawing…

    1. make dough (I won’t be using a bread maker…just a mixer & kneading myself)
    2. after kneading, let rise for 30 min…then split into balls to freeze thaw-let it sit out for 1/2 day until it doubles in size? Is there any need to knead it again before getting it ready to cook?


    • Jessica says

      Yes, but I let it rise in the refrigerator in a greased dish. No need to knead again. Just let it thaw and rise.

  30. Lisa says

    I do not have honey. πŸ™ So do I subsitute 2 tablespoons sugar?

  31. Claire says

    I usually use the recipe on the Pizza yeast packets. it is ready in less time than other yeast. Presently I am out of that yeast and need to use regular yeast. I make 3 pizzas each Friday for our family of 8. My younger two are 2 &4, they dont each but one slice. The older boys ages 6-11 eat the pizza. I will try this recipe tonight. I love using my bread machine to make just the dough, so much of a time saver. Plus less to clean up! LOL Thank you for all your wonderful recipes and tips. I use your recipes so many times each week.

    • Jessica says

      @Claire, that’s great to hear. I’m so glad you enjoy them.

  32. Natalie says

    I will be trying this recipe soon! How many dough balls does this recipe yield? Thank you for sharing! πŸ™‚

    • Jessica says

      2-3, depending on how big you want your pizza.

  33. Teri says

    Can you make the dough and freeze with out any thing on it for later use? For example taking to a fishing camp for snack time when it is your day for snacks. I was not sure how it would transport and keep?? when my husbands church group goes fishing they each provide a snack each day and we are trying to come up with something good for snack time. Any afternoon snack ideas for a group of very hungry men??

    • I have frozen it already baked as well as just as dough. You could also parbake it and add toppings later. I’m not sure what you have available for baking at fishing camp, so I’m not sure how to give great advice.

  34. Kathy says

    Sometimes when I make this recipe of yours, I sub 1/2 cup semolina flour for the same amount of white. nice flavor and easy dough workability.

    • Sounds wonderful! I was just thinking the other day that it would be nice to have semolina on hand. Thanks for the nudge.

  35. Tracy Goring says

    I know this pizza dough recipe is an old post, but we have a recent dietary change in the house and I need help! Since your Freezer Cookbook came out, we have been using your pizza dough recipe EXCLUSIVELY for Pizza Night here. Now we have to eliminate gluten for a month trial for my teen son. I know that your family’s food allergies don’t include gluten/wheat, however, I’m wondering if anyone has subbed a Gluten Free all-purpose flour in your dough recipe and reported back to you with good or “unfavorable” results. This is our first week on the new diet, so I don’t have much experience yet with replacement flours. Also, GF flours are too expensive to just experiment with and have it not turn out well. Thanks for your help!

    Love your site – it has helped me so much!!

  36. Jennifer Hoffman says

    Can this dough sit out all day? Last week I had major issues spreading it- but I had put it in the fridge since I made it in the morning and I’m wondering if that is why. Can use all the help I can get!!

    • I think it’s better to refrigerate if you’re not going to use it right away. But, let it warm a little (about 30 minutes) when you take it out of fridge before forming it. That should help the spreading issues.

      • Jennifer Hoffman says

        I think I divided it in too many balls (3 instead of 2 for a 14 inch round) worked much better this time and used it warm. Thanks so much for always helping!! You are such a blessing!

        • Glad it worked! I usually divide the dough into 1/4s for 12-inch rounds, but that is for a thin crust.

  37. Jessie says

    For a ‘frozen pizza’ I will bake the crust for ten minutes, then top it and throw it in the freezer. When you’re ready to bake it, pull it out in the morning to defrost in the fridge somewhat and bake:)

    • Does the crust get soggy when you thaw it?

      • Jessie says

        No, it doesn’t! We started pre-baking all of our pizza dough before topping it so it’s a) not soggy and b) sturdy enough to eat by hand. I’ve only done it once, but it worked great:)

        • Amber says

          I am going to try this. I just made this recipe for dinner. I loved it except I found the dough to be soggy in the middle. Next time I will prebake, then top, then finish baking. Is there any other way to prevent a soggy bottom?

          • What kind of pan did you use? And how much did you top the middle? If you go heavy on the toppings and have a big pan, you might have issues. We’ll get it figured out. Sometimes it takes a few tries to perfect it.

  38. Jerlyn Arthur says

    You refer to freezing the dough before the first rise is complete. Should this dough rise after taking it out of the bread machine or in the machine, if so, how long?

    • Once the kneading in the machine is done. Set a timer for 20 minutes. When that rings, stop the machine and form dough balls to freeze right away.

  39. Terry says

    Making the pizza dough sounds ok, but we have a really good pizza place up the street, and they make a signature delicious pizza dough. In lieu of making the pizza dough myself, for a couple bucks we can buy a batch of raw, ready-made dough from the pizza place — then making the rest of the pizza is a cinch; we just add our own sauce and toppings. Super fast, super good.
    If you have a pizza place you really like, ask if they’ll sell you (cheaply) enough of their ready-made dough for a pizza or two — saves time and money.

    • Yes! If you have a great pizza place, buying their dough is a nice, quick alternative. We don’t have good pizza where I live, so homemade is our favorite.

  40. Erica says

    Hi I am wondering if this recipe can be used without yeast and instead using baking powder or baking soda in place? If so how much would it be of either or both?

    • I have never used anything but yeast in my pizza dough, so I’m sorry I can’t be much help!

  41. Teresa says

    I need help on understanding how this is cost-effective. Walmart has an extra large pizza for $6, but the ingredients for this pizza (even using what I have- which is meager) would cost far more than $6. Help me understand!

    • I think that might depend on how you source your ingredients. I have been able to get the cost down to a dollar a pizza. However, if you can’t get that price point down and if you prefer Walmart’s pizza, then by all means that would be the best deal for you. I don’t particularly like the ingredients list of most commercial pizzas, so making my own — even if the ingredients aren’t less — allows me to have a better quality pizza for about the same or less, depending on what I use for toppings.

  42. Paula Reveal says

    Tuesday, April 17, 2018

    I always seam to come back time and again to your website. I find the best ideas and recipes. I am 65 years old now and have been using your Ideas since 2010.

    In 2010 I had breast cancer surgery and then chemo on Fridays. I found keeping busy was important so started to plan my meals since I was a little tried on Fridays & Saturdays, so planning my meals and using your ideas really helped.

    Thank you,

    • I am so glad to hear it. Thanks for your great feedback, Paula. Thrilled to hear you won the battle, too!

  43. jennifer h says

    This recipe is so delicious and i love the smell of the honey and yeast. This dough comes out so soft. I’ve made it four times this past month! Yesterday instead of pizza I used the dough to make pizza bites and they are delicious. I put some in the freezer and just had one reheated on a low power in my microwave and it was great. I’ve also had no problem using the dough after I’ve frozen a ball of it.


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