Big fan of frozen pizza. Cheap, quick, delicious, perfect. Problem: You have to live within the pizza companies flavors and sizes, most of them are majorly unhealthy, and the ones that are okay are usually more expensive. But I don’t always have the time or manpower make up a homemade pizza with Will’s famous crust. Or any homemade crust. Sometimes you don’t want to put in any more effort than spreading sauce and cheese on a tortilla and popping that in the microwave. Luckily, I have recently discovered the joy of making your own frozen pizza. Perfection and health of homemade, with the convenience of frozen.
I find the best way to go about this is to just make a double batch (or more) of crust when you are already making pizza, but you can use the timing and quantity that works best for you. While turning a fresh pizza into a frozen pizza is incredibly easy, I would recommend not doing so unless you are accustomed to making your own pizza. It will not turn out well if you don’t know what crust or toppings and proportions you like. Trust me.
So let’s do it! Let’s stock our freezers with real, clean, frozen pizza!
Homemade Frozen Pizza
Instructions for Freezing
- Prepare your crust. I like to have it on parchment paper to facilitate movement from counter to oven to packaging to freezer and back to oven.
- Pre-bake the crust. If your recipe calls for baking the crust before adding ingredients, follow those instructions. If not, just a few minutes on a preheated pizza stone at 450 should do the trick. Note: This is one reason to make frozen pizzas in large batches when you are already making pizza: preheating a pizza stone uses a lot of energy.
- Remove from oven and let cool.
- Add your toppings. Be careful not to go overboard. Too many toppings and it won’t freeze, thaw, or cook properly. But get creative! This best part about homemade pizza. If you know you will get into a fight with your significant other about meat lovers vs. cheese, you can make a half-and-half pizza.
- When ready, flash freeze your pizza: place it on a baking sheet in the freezer for 3-5 hours.
- Remove pizza from freezer and wrap it up. You can do this with plastic wrap or tin foil.
- Label with date, description, and baking instructions (see below). Freeze for up to 6 months.
- Preheat oven to temperature indicated on original crust recipe.
- Remove pizza from freezer.
- Let thaw in refrigerator and bake according to original recipe instructions (the time thawing takes will vary greatly based on fridge and freezer temps as well as the pizza itself) OR place directly into oven.
- If baking frozen, cook time will be longer than the original recipe calls for. You will want to keep an eye on your pizza to determine how your crust, combination of toppings, and oven respond. Make a note of this for future frozen pizzas. Over the three crusts I’ve tried this with (cauliflower, buckwheat, and wheat), it usually takes about 5 minutes longer to get a really nice, crispy pizza with nicely browned cheese.
Coming up: A pizza crust taste test and review, and a recipe for 100% whole wheat pizza. Stay tuned!