Homemade Frozen Pizzas
- 1½ tablespoons instant dry yeast
- 1½ tablespoons brown sugar
- 1½ teaspoons salt
- 2 cups warm water
- 3 tablespoons olive oil
- 5 cups flour
- Pizza sauce
- In the bowl of a stand mixer, combine yeast, brown sugar, salt, water, and flour.
- Knead on low until dough starts to come together. Continue kneading until the dough forms a nice, soft dough ball and the sides of the bowl are clean.
- Let rise in a lightly greased bowl, covered, for 1 to 2 hours, until doubled.
- Divide the dough in two and roll out into pizza crusts.
- Place crust on a tray for freezing.
- Top with desired sauce, cheese, and other toppings.
- Once solid, wrap with plastic wrap and store in the freezer. Pizzas stay good for 1 to 3 months.
- To bake, preheat a pizza stone in the oven at 500 degrees. Bake until cheese is browning and bubbly, about 10 to 15 minutes.
Can I double this recipe?
Absolutely! Tripling it can be done if your have a heavy duty, large capacity stand mixer. I don’t. I burnt out the motor in mine once from trying to make too many pizzas at once.
How long do they stay good in the freezer?
1 to 3 months. We eat enough pizza that even if I fill my garage freezer, we still go through them within 3 months. They might last longer.
Can I do this with other toppings?
Yes, any topping that is freezable will work just fine. I even make a cilantro-lime chicken pizza that freezes quite well.
Where did you buy those pizza trays?
Aren’t they fabulous? I found them at Smart and Final. Before that I used cardboard cutouts. I just put my pizza stone down on some clean cardboard, traced it, and cut it out.
How do I transfer the dough to a tray for freezing?
If you are worried about it sticking, dust it with a little flour before you try and transfer it. I like to pick mine up and stretch it out a little more by hand. Ball your hands into fists and slide the dough along your fists working in a circular fashion. If you want to get fancy you can try tossing it, but my husband always laughs at me when I toss dough.
What if I have a side by side refrigerator/freezer?
Well then, a large circular pizza like this just won’t fit. Make it a different shape and use a different kind of tray. Doesn’t matter what shape it is. All that matters is that it is still thin enough that it won’t require par-baking.
In the video it shows you rolling your dough out on a silpat. Why is that?
Did you see those hideous tile countertops? Ya, that’s why I use a silpat. I’ve found that it gives me a fairly smooth surface to work on. Seriously, who thought tile countertops in a kitchen were a good idea? I’d like to slap them! We’re in a rental right now so there’s no changing them. I’m stuck!