Frozen pizzas can be prepared and frozen like a store bought pizza, fully cooked or as kits with crust, sauce, cheese and toppings or as par baked prepared crusts.
Classic pizza dough recipe and technique.
No yeast pizza dough recipe, don't par bake this it will dry out.
Par Bake Pizza Crust
To par bake a pizza crust preheat your oven to 500 F and roll out your dough.
Bake the dough for 3 minutes on a cookie sheet and then remove from the sheet to a wire rack, let cool, wrap, label and freeze.
I prefer par baking my crust because when I don’t sometimes the dough doesn’t cook through in the middle.
By par baking the crust is firm enough that I can put it right on the oven racks and the crust is always cooked through in the center.
Freezing Pizza Dough
All of these pizza crusts should be cooled if necessary, wrapped in plastic wrap then covered in tin foil.
I find this gives a tighter fit than a freezer bag for large bulky things like this.
If your freezing more than one pizza crust make sure they have their own layer of plastic and wrap them in the same piece of tin foil.
Label with the stage they were frozen at and the date.
For example “Par baked pizza dough, Sept 2020” or “Assembled BBQ chicken pizza, Sept 2020.”
Don’t forget to your frozen pizza to your freezer inventory.
Cut the dough in half and shape into disks.
Freeze the two disks for later.
The disk shape keeps them flat and even for storage and will help them thaw faster than a ball form.
Place a piece of waxed or parchment paper on a cookie sheet and flash freeze the dough until frozen solid an hour or two.
Bake the pizza crust for 3 minutes and remove from the oven, set on a wire rack to cool before freezing.
Put your sauce in a small freezer bag, in a second bag add your shredded cheese and in a third bag put all of your freezable toppings.
Add a par baked crust and put in a large freezer bag together or wrap the crust in plastic wrap and wrap everything inside a large piece of tin foil.
This is great for getting kids involved in dinner makes and also guarantees that when you want pizza you’ll have all the ingredients.
If your par baking let the pizza crust cool for a few minutes before adding topping, if your not just add them to the crust after shaping.
Make sure the topping are not hot.
There is really no benefit to fully cooking your pizza before freezing unless you want a meal in less than 2 minutes.
If you try to reheat it in the oven you’ll have a burnt crust so just use the microwave.
I recommend letting the pizza cool then slicing it and freezing the individual slices.
This way you have single serving sizes that your family can grab and eat on the run.