[tip]? On Freezing Pizza Dough - Author Michiana MaJo

[mitchell]

I'd like to hear from anyone who has made an unfinished pan pizza to freeze. Do you partially bake it first, or put the unbaked pizza right in the freezer?

Recently, I partially baked a pizza (no toppings), for a few min., then froze. Later, added toppings and baked, and I liked it better than the usual way of baking and eating....the crust didn't get at all soggy.

 

[mitchell]

We often make several pizzas at a time, and freeze. When we do the crusts though, the crust is partially baked before the ingredients go on top, and then the entire pizza
is packaged and put into the freezer. It seems that when the crust isn't partially baked, the pizza does really get soggy and just isn't quite as good.

Oh no, now I REALLY REALLY am thinking about a pizza..

suzy

 

[mitchell]

Thanks, Suzy----I made a couple of pizzas, yesterday, to freeze, too. From now on, I will try to always partially bake them and freeze at least an extra.

When I make them fresh, they always get soggy, tho I haven't experimented enough with just partially baking them before adding the toppings. That would probably work, too.

But, my original question was about freezing the dough for later...now, I know that works great!

Funny, how when you think about pizza, it gets one to salivating! More than any other food, for me.