Homemade pizza takes very little time to whip up. However, some days you might not have the time or energy to knead up some dough. Maybe you’ll be gone and want to have an easy supper available for your kids or your family might be getting back from a vacation and want something that can be in the oven in minutes.
Whatever the reason, sometimes frozen pizzas are convenient. Sure, you could also freeze just pizza dough and some people love it. I’ll be honest, I don’t care for the taste of frozen dough thawed and then baked (plus, you have to plan hours in advance to take it out of the freezer). I’d rather take the time to make it up fresh. Traditional frozen pizzas don’t have the texture of a freshly make one either, but they aren’t supposed to so I’m okay with it.
After several experiments with making homemade frozen pizza, this was our favorite method.
I prefer to freeze the crust and toppings separately (instead of already put together like you buy at the store) so that I don’t have to worry so much when packaging and the toppings shifting. It also works well to make the crusts a little smaller so that they can fit into a gallon zipped bag stacked up on each other. (If you use 2 gallon bags you could make them a little bigger.)
Don’t forget, you can use these tips for making a pizza frugally on frozen ones too!
1. Make up a batch of pizza dough. I double this recipe and divide it into three portions and roll out into crusts that will fit into a zipped bag. (You could also do individual sized pizzas.)
2. Preheat your oven to 400 degrees and bake each crust for 5-7 minutes and flip and bake on the other side for 3-5 minutes. (The first time you do this, keep an eye on it! Overcooked crust is not good.) You are not baking it all the way. It will finish baking when you cook it from the freezer. Let cool.
3. Make a batch of sauce. If you are doubling the crust recipe, double this as well. Freeze in individual size portions either in small Tupperware or in mini zipped baggies. Determine this based off of your crust size or how many pizzas you will be baking at a time.
4. Grate cheese and separate into zipped baggies for each pizza.
5. Assemble all of the other toppings – chopped onions, diced bell peppers, chicken, pepperoni etc. I put all of my diced/sliced veggies together into pizza sized portions in baggies and the meat divided into pizza sized portions into another baggie.
To ensure your veggies don’t stick together, you can spread them out on a baking sheet and once frozen transfer to the portion sized baggies.
6. Assemble for the freezer. You can do this one of two ways:
- Either slide a crust (or however many you know you’d make for a meal) into a zipped baggy and then slide the little bags of sauce, cheese, and toppings into the same bag on top of the crust and freeze.
- Or place all of your crusts into one bag and all of the sauce, cheese, and toppings into another. Then when it comes time to bake simply pull out the right number of supplies from each bag.
1. Preheat oven (and pizza stone if you have one) to 425 degrees.
2. While oven is preheating, run the frozen sauce under hot water to defrost.
3. Remove your crust from the freezer, spread with sauce, and top with the packets of veggies and cheese.
4. Slide frozen pizza into the oven and bake for 8-15 minutes (depending on size and crust thickness)
You can do all the prep on one day (perhaps a day you are already making homemade pizza for supper). Double, triple or quadruple the recipe depending on your family size and how many you want (since you are already going to be grating and chopping increasing the amounts you do isn’t going to add that much time).
On the day you pull a frozen pizza out of your freezer for supper, you can have it baking in the time it takes to preheat your oven. Doesn’t get much easier than that.
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