MAKE THE BEST HOMEMADE FROZEN PIZZA

1. THE CRUST: Double, triple or quadruple the recipe. Lightly cook the base before adding the toppings.  Preheat the oven to 425F and cook each crust for about 3 – 5 minutes, or until it is dry and slightly puffy.  The base should be just cooked, but not allowed to brown.  Allow the bases to cool slightly before adding the toppings.

2. TOPPING YOUR FROZEN PIZZA: When it comes to the toppings, stick to the old adage “less is more”. The greater the depth of the toppings, the higher the likelihood of a soggy pizza.  I chop all my toppings before I start assembling pizzas.  This allows to me to top a number of pizzas at once, thereby limiting the time it takes to get them in the freezer. You can always add more toppings before you bake it.

3. FREEZING THE PIZZAS: You should freeze the pizzas individually.  This ensures that the toppings aren’t squashed, and that the pizzas don’t stick together.  I freeze the assembled pizzas on trays, then stack them once frozen. Freeze for at least 30 minutes, or until solid.

4. STORING FROZEN PIZZA: Once frozen, wrap the pizzas individually in plastic wrap or foil, and label each pizza with the ingredients and the date.

5. HOW TO COOK FROZEN PIZZA:
Cook the pizzas directly from frozen.  There is no need to defrost them first.  As the bases are par-cooked, and quite thin, the pizzas defrost quickly in the heat of the oven. Pre-heat your oven to 425F  Unwrap the pizza, slide it into the oven, and cook for 10 – 15 minutes, or until the pizza is bubbling and browned.