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How to make your own frozen pizzas at home

By Emma Christensen
TheKitchn.com

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  • Homemade Frozen Pizza

    Equipment: Parchment paper, rolling pin, baking stone or baking sheet, plastic wrap, aluminum foil.

    1 pound pizza dough, store-bought or homemade (see recipe)

    1/2 to 1 cup sauce, tomato sauce or other spread

    2 to 3 cups toppings: sauted onions or mushrooms, pepperoni, cooked sausage or bacon, diced peppers or leftover vegetables

    1 to 2 cups (8-16 ounces) cheese, shredded or sliced: mozzarella, Monterey jack, provolone, fontina, or another favorite

    PREHEAT oven to 450 degrees. Place a pizza stone or baking sheet on a middle rack as the oven heats.

    DIVIDE the dough in half to make two pizzas, if desired. Place the ball of dough in the middle of a piece of parchment paper. Roll it out to preferred thinness. If the dough starts to shrink back and crinkle the paper, let it rest for a few minutes and then roll it out again. If making two pizzas, repeat with the second round of dough.

    SLIDE the pizza rounds on the parchment sheets onto the pizza stone or baking sheet in the oven. Bake for 3-5 minutes, until the rounds are puffy and dry on the top, but still very pale.

    REMOVE the parchment from beneath the pizza rounds and cool completely on a wire rack.

    WHEN COOL, spread with sauce, add toppings, and sprinkle with cheese. (Pizza rounds also can be frozen un-topped.)

    PLACE the pizzas on a baking sheet and freeze, uncovered, until solid, about 3 hours. Remove the pizzas from the freezer and wrap first in plastic wrap. Write the pizza toppings on a piece of masking tape and stick the label to the plastic wrap. Then wrap the pizzas in a layer of aluminum foil. The double layer protects the pizzas from drying out. Freeze for up to three months.

    TO FINISH: Preheat the oven to 550 degrees (or the highest setting for baking). If you have a baking stone, place it in the oven as it heats; frozen pizzas also can be baked on the foil used to wrap them. Unwrap the pizzas and slide into the oven. Bake 8-10 minutes, until the crust is brown and the cheese is bubbly. Serve immediately.

    Yield: 1 large pizza or 2 individual pizzas.


  • Homemade Thin Pizza Crust

    3/4 cups (6 ounces) lukewarm water

    1 teaspoon active-dry or instant yeast

    2 cups (10 ounces) unbleached all-purpose flour

    1 1/2 teaspoons salt

    COMBINE the water and yeast in a mixing bowl, and stir to dissolve the yeast. The mixture should look like thin miso soup. Add the flour and salt, and mix until you’ve formed a shaggy dough.

    TURN the dough onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should feel moist and slightly tacky. If it’s sticking to your hands, work in more flour 1 tablespoon at a time.

    COVER the dough with the upside-down mixing bowl or a clean kitchen towel. Let dough rise until you need it or until doubled in bulk (about 1 1/2 hour). After rising, you can use the dough or refrigerate it for up to three days.

    SET the oven to 450 degrees for parbaking or 500 degrees or higher if baking pizza directly. Heat for at least 30 minutes before baking. If you have a pizza stone, put it in the lower-middle part of the oven.

    TO FINISH: Tear off two pieces of parchment paper roughly 12 inches wide. Divide the dough in two with a knife or bench scraper. Working with one piece at a time, form it into a large disk with your hands and lay it on the parchment paper.

    WORK from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it’s about 1/4 inch thick or less. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.

    THE DOUGH will stick to the parchment paper, making it easier for you to roll out, and the pizza is baked while still on the parchment. As it cooks, the dough will release from the parchment, and you can slide the paper out midway through cooking.

    Yield: 2 dough for 2 (10-inch) pizzas.



Frozen pizzas have their time and place, particularly as back-up meals when we don’t have time to shop or as easy heat-and-serve dinners for baby sitters.

There’s nothing wrong with a good store-bought frozen pizza, but making your own homemade frozen pizzas will probably save you some pennies – plus you get exactly the toppings you want. With just two little tricks, you can fill your freezer with all the made-ahead frozen pizzas you could ever want.

The first trick is to parbake the crust, which sounds more complicated than it really is. Parbaking just means you partially bake the crust before topping and freezing it. This ensures an extra-crisp crust and zero sogginess upon final baking.

The second trick is to wrap the parbaked and topped pizzas first in plastic wrap and then in aluminum foil. This double layer protects pizzas and their toppings from drying out in the freezer, which leads to freezer burn and a less-than-stellar pizza. Wrapped this way, pizzas can be kept frozen for up to three months.

Whenever I plan a pizza night, I prepare extra dough and toppings. A few pizzas get baked straight-away for dinner and the rest get frozen for later meals. These pizzas are insurance against times I run out of time or motivation to make a full meal. If I know a particularly busy time is coming up, I’ll make sure I have a good supply of pizzas along with my other freezer meals to see me through.

Frozen pizzas also make a great food gift for new parents who are too busy to cook or students heading back to school. Smaller individual-sized pizzas are a good after-school snack for kids – older children can even heat their own pizzas.

Emma Christensen is recipe editor at TheKitchn.com, a food and cooking blog.
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