Make-Ahead Freezer Pizzas

In bowl of stand mixer fitted with dough hook, or in large bowl if you plan to knead by hand, mix 2 cups of the flour, the yeast and salt.

In 1-quart saucepan, heat honey, water and olive oil over medium-low heat 3 to 4 minutes or until honey is melted and mixture is smooth. Pour into bowl of dry ingredients. Mix until combined.

With mixer on low speed, begin adding the remaining flour 1/4 cup at a time until dough clears the bowl and is only slightly sticky to the touch. You may not need all 4 cups of the flour. Continue to knead dough 5 to 7 minutes or until smooth and elastic.

Place dough in greased bowl, and cover with plastic wrap. Let rise in warm place until doubled, about 1 hour.

Gently punch down dough, and knead by hand a few times. Let rest 10 minutes.

Line large cookie sheet with cooking parchment paper. Divide dough in half; roll each half into 10-inch circle. Transfer to cookie sheet. Cover with plastic wrap, and let rise while you heat oven to 450°F.

Bake 3 to 5 minutes or until puffed and top appears dry but not at all browned. Cool completely.

Top as desired, then double wrap in plastic wrap. Store in freezer up to 2 months.

When ready to bake, remove from freezer and remove plastic wrap. Place on cookie sheet lined with cooking parchment paper, and bake at 450°F 12 to 15 minutes or until crust is golden and cheese is melted.