✔️ If you want to store the extra pizza dough for future use, just oil the dough ball all around and put each ball into separate zippered freezer bag. You can freeze this way for about 3 months. The day before you plan on using them, just transfer the dough to the refrigerator. And on the day of usage, remove from fridge, place on a floured counter and gently press the ball into 1/2 inch thickness and let rise for 2 hours.
✔️ The crust cooks really fast. Mine actually took just 7 minutes. Do not over cook or your crust will become hard. By the time the cheese melts, the crust will get cooked. Even then just check before taking out.
✔️ This recipe makes about 11/2 cups of pizza sauce, I often have a bit leftover for during the week if I want to make pizza pinwheels or homemade pizza rolls. Sometimes, I place the extra sauce in sterilized jars and freeze it until i need it next. I just let it thaw in the refrigerator when i know i am going to need it.
✔️You wont require much time in the kitchen if you prepare the dough and marinate the chicken the night before. The next day, you will just have to grill the chicken, and thaw the dough for 2 hours and assemble the pizza.