Pizza Napoletana (frozen dough version)

Peter Reinhart's pizza napoletana recipe makes six pizzas. Last time, I made three (one for me, one for hubby, and one for the kids to share) and froze three.

Two days ago, I pulled the frozen dough balls out of the freezer and put them in the fridge to defrost, along with the bag of leftover frozen pizza sauce. I pulled the dough balls out two hours before baking time and flattened them onto a piece of parchment paper.

I didn't want the shaping disaster of last time, so I got out three sheets of parchment paper, sprinkled them all with flour, and sprayed them with cooking spray. I cut the parchment paper around each dough circle so I could just flip each one onto the new piece of parchment. I didn't even try to pick them up, much less shape them by tossing them. I just stretched and pulled until each small circle resembled a pizza.

Unfortunately we only had enough leftover sauce for about one and a half pizzas, so I cut it with plain tomato sauce. We used the same cheese mixture and same toppings as last time.

I used a sheet pan to slide the pizza, parchment paper and all, onto the pizza stone, and I'm happy to report that there were no disasters this time!

It was a much less stressful experience, the pizza cooked up just as well (if not better), and all three pizzas were delicious! I would like to try the pain à l'ancienne and the focaccia as pizza dough, but this recipe is definitely a keeper!