Being able to make pizza dough at home (and pile on glorious amounts of whatever toppings you want) doesn’t necessarily diminish a person’s need for takeout and frozen pizzas. (Or…delivery. Delivery is, like, the unicorn of pizza options.) Because sometimes you don’t have the time…or the energy…or the relevant ingredients. Your people need dinner stat! You’re going out of town/just got back in town and you only have old celery and Cheerios but no milk! It’s time for second dinner and Netflix! (Wait, what?) This is why we must maximize our pizza-making effort by making our own frozen pizzas.
Lots of people advocate freezing pizza dough in the dough ball stage. Which is great, if you remember to thaw it. But I tend to have pizza emergencies that don’t allow for that kind of planning ahead, so I love to partially bake a couple of extra crusts when I already have the pans out and the oven on.
The key is to make slightly smaller pizzas so that they fit inside a gallon-size freezer bag. (With this dough recipe, the “2 pizza” amount of dough will make 3 frozen pizzas that are about 9 oz each instead of 14 oz.)
Instead of topping and baking, you prick the surface of a bare crust with a fork (to minimize bubbles) and bake for just 2-3 minutes. Let the partially baked crusts cool on a rack.
You can freeze them naked, or top and freeze so they’re ready to pop straight into the oven!
If you pre-top, you need to flash freeze the pizzas before putting them in a bag so the toppings stay put.
Once the toppings are frozen solid, you can transfer the pizza to a bag for storage until you need it!
You guys know I love to stock my freezer by doubling up a recipe whenever possible, and homemade frozen pizza is such a great option to have tucked away for a busy night. Bonus: it’s healthier and less expensive than its grocery store brethren. Give it a try!