Par-bake a few crusts for the freezer! Par-Baked Crusts A par-baked crust is made with the same dough as the other pizzas in this book, although the more moist Italian-style dough tends to keep from drying out in the process.  Sometimes I’ll make American-style dough with a little extra water and turn the whole batch into par-baked crusts.  Since the crusts are essentially baked twice, a wet dough helps prevent an overly dry crust. Form the crust according to the directions a

Making pizza dough at home is worth the effort! Basic American Pizza Crust Makes two 12”-14” medium-thick crusts, or three smaller ones.   1 pkg. active dry yeast 1 tsp. brown sugar ¾ cup warm water ½ cup cold milk 1 tsp. salt 2 Tbs. olive oil 3½  to 4 cups bread flour (or all-purpose)   In a medium size bowl, stir to dissolve yeast and brown sugar in warm water; let stand for about five minutes.  Stir in cold milk, salt and olive oil.  One cup at a time, add 3 cups of flour,