In a large bowl, measure the flour. Add the salt and mix to disperse. In a separate bowl, add the yeast to the warm water (75-80F). Mix to disburse lumps. Let sit for a few minutes or until foamy on the top.

Add the yeast mixture into the flour mixture.

With a dough hook, knead on slow to medium speed for 7 minutes, or knead by hand for 10 minutes.

Place dough in a large oiled bowl, turn once so the dough is coated, and cover with plastic wrap or a silicone bowl cover. Place in a warm spot and allow to bulk proof until it doubles in size.

The proofing time will vary; it may double in a couple hours if the ambient temperature is 70F+. The cooler the ambient temperature, the longer it will take to double. Here are some proofing tips.

After the bulk proof, punch the dough down and portion into the individual dough balls. This recipe will make about (5) twelve ounce dough balls. Each dough ball will make a 12 inch thin crust pizza.

Shape into taut round dough balls and place onto a baking sheet. Place the baking sheet into the freezer.

When frozen solid after about 4-6 hours, transfer dough balls to a plastic bag and put back in the freezer.

The dough balls should be good for 4-6 weeks.

To thaw take out of freezer several hours before you plan to use depending on the ambient temperature. Again, warm means quicker, cold means slow, just like proofing.