When i am making homemade pizza, either on the grill or in the oven, i usually resort to store-bought dough, from a supermarket (its so readily available-either in the dairy case or sometimes in the bakery section), or if i am organized and happy to make an extra stop ill go to a pizzeria. They are always happy to sell you a ball or two. But sometimes i have extra time and some active dry yeast, and maybe even a kid whos looking for a kitchen project, and then homemade pizza dough is so much fun to make. You can make extra and freeze it for future pizzas, as well, just wrap it really well in plastic wrap, and place it in freezer-proof zipper-top plastic bags. It will keep for 4 months in the freezer. You can also refrigerate this dough, well wrapped, for up to three days and bring it to room temperature before using it. Refrigerate or freeze the dough after dividing it into 2 balls after the main rising. Try your homemade dough out with a couple of these great pizza recipes, like two cheese and sun-dried tomato pesto naan pizza, mushroom, mozzarella, and cherry tomato pizza, and mexican pizza with avocado crema.
