I think one of the top convenience foods for the freezer is ready-made pizza. It’s an always welcome food at our house, and so easy when it can just be popped in the oven. Unfortunately, I hate to buy them and much prefer the taste of homemade- I think the store-bought ones just keep getting worse! While this homemade version isn’t quite as quick as the boughten, it’s pretty close. Plus it’s so much better tasting! When I make homemade pizza, I’m now doubling or tripling the dough just so I can keep these on hand. It’s the latest “go-to” meal at our house.
Here’s the basic dough recipe I use (and double or triple now)
1 1/4 t yeast
2 c warm water
5-6 c flour
4 t olive oil
1 t salt
dried basil, oregano, onion, garlic, parsley, etc. 1/4-1 t each. Can also use part of a spaghetti sauce seasoning packet.
Disolve yeast in warm water, add 4c flour and all other ingredients, beat smooth, add remaining flour to make a soft dough. Knead ’til smooth and elastic. Place in greased bowl, cover and rise 1 hr. punch down, divide onto pans and spread. Top as desired. Bake 15-25 minutes at 400-450.
To make pizzas for the freezer, spread the dough into circles and flash freeze on a tray in the freezer. Then pop them in a gallon size ziplock bag for storage. They can be made various sizes- whatever you choose- so long as it still fits in your bag.
To use: Pull out of the freezer, top with your choice of sauce and toppings, and pop it in the oven. No need to thaw it before using- they bake up just fine from frozen in the oven. It works on a baking sheet or on a stone. If you like to use a pizza stone, preheat your stone before you take out your dough. Then add toppings, and you can pick up the whole mini pizza (since the dough stays stiff when frozen) and set it on your stone to bake.
It may take a bit longer than your usual homemade pizza to bake, but you didn’t have to make the dough and wait for it to rise. Bake time is more like 20-35 minutes, depending on how “done” you like it.
Note: I haven’t tried topping them when I flash freeze them, but it’s reasonable to say they’d probably do just fine if you want pizza that’s completely ready to throw in the oven. Just maybe a bit messier to store and a bit longer to finish baking?
ETA: I made some the other day. Here’s pics of them going in the oven and coming out. Yum!
Another edit. I made some full size and scored them before flash freezing, then broke into chunks for longer term storage in ziplocks. To use, just put those puzzle pieces back together for a full size pizza. If you’re baking on a stone, move quickly to get the topped pieces onto the preheated stone before they thaw too much… or let them completely thaw and rise a bit before baking. We’ve found that if you start the frozen dough on a cold stone the crust isn’t very good. And don’t do big scores, do smaller ones so you don’t have as big of gaps to contend with- I have since modified my technique again.