Taylor and I have a tradition of always having an “Emergency Pizza” on hand. Dubbed as such after one evening where we were both hungry and cranky and could not agree on where to go eat and did not want to cook. We wanted real pizza but ordering it would cost more than two college kids really wanted to pay for an impromptu dinner. Finally, after probably a good 30 minutes of bickering, we found a frozen pizza buried in the freezer. We joke that that frozen pizza saved our relationship.
Since then, we’ve made sure there was always a frozen pizza stashed away for nights like that one. The problem with frozen pizza, however, is that it always seems to taste like frozen pizza. Shocker, I know.
So when I signed up for a meal train for a food blogger friend and new mommy, Beth, I started wondering if something as mundane as frozen pizza could be made from scratch. Grocery store frozen pizza can’t hold a candle to a fresh, homemade pie, and I wanted to see if was possible to freeze it, toppings and all, without losing the integrity and flavor that makes homemade pizza so gosh darn delicious.
Turns out, it’s way easier than you might think.
The trick, I think, is to pre-bake the crust ever so slightly. Just a few minutes on a hot pizza stone is more than enough. But the difference between a pre-baked crust and a raw crust, after being frozen and baked fully, was night and day. Pre-baking was the difference between a rubbery and lackluster mess, and a deliciously golden and crispy foundation. You could use your own favorite pizza crust recipe, but if you’re wondering, I’ve printed mine below. It’s thin and crispy, Neapolitan style, speckled with fennel seed and dried thyme.
As for toppings, I think Beth and her husband are a lot like Taylor and I (and probably many of you and your significant others) in that our tastes in pizza toppings are polar opposites. I like light and white, cheesey and green. Taylor likes what most boys like, marinara and meat.
So we made two pizzas, a his and hers of sorts. Hers was topped with a spicy arugula and pistachio pesto, and ricotta, mozzarella, and parmesan cheeses. His was a classic marinara, mozzarella, and pepperoni. A solution that made everyone happy, proving, once again, that the key to a lasting relationship is, in fact, pizza.
Homemade Frozen Pizza
Ingredients:
For Crust:
2 1/4 cups bread flour
3/4 teaspoon salt
1/2 teaspoon instant yeast
2 tablespoons olive oil
1 teaspoon whole fennel seed
1/2 teaspoon dried thyme
7/8 cup (7 ounces) cold water
Cornmeal, for dusting
Directions:
Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. Add the oil and the cold water and stir on low speed until the flour is all absorbed. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. The finished dough will be springy, elastic, and sticky, not just tacky.
Transfer the dough to floured work surface. Lightly oil a baking dish or platter. Cut the dough into 3 equal pieces, and gently shape each piece into a ball. Arrange the dough balls on the prepared dish. Cover with plastic wrap and refrigerate overnight. At this point the dough balls can also be frozen; simply wrap each ball individually in plastic wrap and place inside a zippered freezer bag. Transfer to the refrigerator the day before you plan on baking them.
Remove dough from refrigerator and let rise at room temperature for 2 hours.
At least 45 minutes before making the pizza, place a baking stone either on a rack in the lower third of the oven. Preheat the oven to 500 degrees F, allowing the baking stone to heat for at least 30 minutes.
On a lightly floured work surface, gently press and stretch the dough into disks about 9 inches in diameter. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Lay the stretched dough on the peel or pan, making sure there is enough semolina flour or cornmeal so it doesn’t stick. Gently slide the crust on to the hot stone (or bake directly on a sheet pan). Bake until crust just starts to puff, about 3 minutes. Remove from the oven and cool completely. Repeat with remaining dough balls.
Once crusts are cooled, arrange them on a baking sheet that has been lightly dusted with cornmeal. Top with desired toppings. Place pizzas in the freezer, uncovered, until completely frozen, 4-6 hours, then wrap in a double layer of plastic wrap and place inside a large zip-top freezer bag, removing as much air as possible. I also found that using a 9-inch cake round covered in foil worked well as a sturdy base for the pizza.
To bake, preheat oven to 425ºF. Transfer frozen pizza to a pizza pan or baking sheet. Bake for 10 to 12 minutes or until crust is golden and cheese is bubbly and starts to brown.
Crust adapted from from The Bread Baker’s Apprentice.
All images and text ©Lindsay Landis / Love & Olive OilDid you make this recipe?
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My kids love to binge on pizza and I will not lie, I like them so much as well! With this frozen pizza I can make enough to store away for layer as well.
Can I make this dough and press it out as above, but freeze the dough after baking without the toppings? Thank you for a great recipe…
Sure, you can definitely freeze without the toppings.
Love the idea! My kids are gonna love this recipe.
Who doesn’t love pizza? Of course, we all do! Your recipe made our family bonding more fun because we tend to get freshly cooked pizza anytime we want. It’s also cheaper than restaurant-bought pizza but of the same quality or even better because we can customize the toppings, we want to put in it.
My pizza turned out perfect! Definitely worth the effort and my kiddo had fun too. Thank you!
Hi Lindsay,
I’m so happy you shared this recipe! I always have a pizza in the freezer, but sometimes, store-bought leaves a lot to be desired. I’m really looking forward to trying this!
I just made pizza for the first time today! (not sure what took me so long to do so). But then I looked up online to try and see how I can go about making ahead and freezing some pizza for some nights that you described! It would save a lot of money and also the hassle of going to a restaurant. Thanks for sharing this post! One of my New Years resolution is to make more home made meals.
I am so excited to try this idea. I have been trying to amp up my freezer meal stockpile. I am thinking these would also be fun to make smaller personal sized pizzas for my kiddos. They can feel special having their own pizza and they could even help put the toppings on (2 and 3 years old). We eat a TON of frozen pizza at our house and we love Digornio’s but can’t afford to eat them all the time. Thank you for the inspiration and I can’t wait to whip some of these up.
I have read through some similar topics! However, your post has given me a very special impression, unlike other posts. I hope you continue to have valuable articles like this or more to share with everyone!
I am so excited to try this idea. I have been trying to amp up my freezer meal stockpile. I am thinking these would also be fun to make smaller personal sized pizzas for my kiddos. They can feel special having their own pizza and they could even help put the toppings on (2 and 3 years old). We eat a TON of frozen pizza at our house and we love Digornio’s but can’t afford to eat them all the time. Thank you for the inspiration and I can’t wait to whip some of these up.
Is there any reason this dough couldn’t be made in a bread machine, using the dough cycle? My mixer is not strong enough to handle any kind of bread dough.
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Has anyone tried using fresh tomato slices in frozen pizza? Does it hold up well?
And i’m glad reading your article. Thank for sharing!
Read more at http://www.loveandoliveoil.com/2012/02/homemade-frozen-pizza.html
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I really loved reading your blog. I also found your posts very interesting. In fact after reading, I had to go show it to my friend and he ejoyed it as well!
Has anyone tried using fresh tomato slices in frozen pizza? Does it hold up well?
Can this be made with regular flour?
Yes, it can, but crust made with AP flour won’t be quite as chewy. The extra protein in bread flour promotes gluten which leads to a chewier crust. This process works with any pizza crust recipe though!
Amazing! I made these today and I absolutely loved it! Looking forward to a day we need to make a quick dinner so I have an excuse to pull them out of the freezer. You should stop by my blog to see how they turned out.
Keep cooking!
Is there any reason this dough couldn’t be made in a bread machine, using the dough cycle? My mixer is not strong enough to handle any kind of bread dough.
Is there any reason this dough couldn’t be made in a bread machine, using the dough cycle? My mixer is not strong enough to handle any kind of bread dough.
After getting ahead of myself and posting the question, I finished reading the rest of the posts and saw one that said the poster makes hers in a bread machine. I’m going to try this later this week.
Looks great! Do I have to blanch the veggies before freezing them?
Not unless you’d blanch them before putting them on a pizza. Remember it will bake when it comes out of the freezer, so any toppings will get cooked at that point. BUT if it’s something that’ll need more than 7-8 minutes, like a thick slice of potato or something, then you may want to pre-cook it.
I am so excited to try this idea. I have been trying to amp up my freezer meal stockpile. I am thinking these would also be fun to make smaller personal sized pizzas for my kiddos. They can feel special having their own pizza and they could even help put the toppings on (2 and 3 years old). We eat a TON of frozen pizza at our house and we love Digornio’s but can’t afford to eat them all the time. Thank you for the inspiration and I can’t wait to whip some of these up.
Why do you freeze the dough balls then work with them another day? Is that a way to do this in smaller chunks of time? I’d love to make frozen pizzas for my kids so they are ready to pull out and pop directly into the oven. Any reason why I can’t let the dough balls raise for 2 hours, then shape, par-bake, top the pizzas, and freeze on the same day that I start the dough?
I might also just put crust, sauce and cheese in the freezer and let them add their meats (frozen) and veggies (fresh) when they get ready to bake them. That would allow the frozen pizzas to be more versatile. We, too, often add ingredients to frozen pizzas and I haven’t noticed it having a huge impact on the final product to mix some frozen and some fresh ingredients.
Refrigerating the dough overnight allows the yeasty flavors to further develop. You can surely try leaving this step out, but I’m convinced it’s one of the reasons this crust tastes so good. :)
I gather the fennel and Thyme for the dough go in at the same time as the olive oil and water? I missed it completely, as it was not written in the directions. Too bad, it sounds like they would have been a nice addition. I’ll try to remember next time!
Found this on Pinterest tonight, so I’m a little behind your other commenters. What is the purpose of refrigerating the dough? I make my dough in the bread machine and it comes out ready to go. Should I go ahead and par-bake it or chill it?
Great dough recipe! I like thin crust and, as thin crusts go, this is a really tasty recipe.
THANK you….I was just thinking how I could make frozen pizza’s rather than buying them for the hubby when I’m working all the time. PLUS I can make them specialty rather than just having to amp up the frozen pizza’s I get on sale that we always end up adding additional ingredients to! Awesome site by the way!
I don’t have a pizza stone – is there a way to par-cook the crust on just a baking sheet instead? For how long would you cook it and would you still have the oven up to 500 degrees?
The hotter the better. Use your heaviest baking sheet almost as if it were a pizza stone, letting it preheat in the oven before putting the crust on it.
Great post! That pizza dough looks great & your pesto sounds amazing! What did you use for the foil covered circles to hold the pizza on? Did you cut up cardboard?
Cake boards! :) You can get foiled covered ones or use cheap cardboard ones and cover then with a layer of foil.
I just did this with a double recipe of the dough I usually use. Worked great baked in 9″ cake pans.
This is absolutely brilliant! I’ve been making pizzas for about a year now and I’ve wondered about freezing but afraid to attempt it. I am soooo doing this tonight. Thanks!
I just linked this post as one of my favorites from the week on my blog. Such a cool idea and much tastier than store bought frozen pizzas I’m sure. Thanks for sharing!
Brilliant idea! I always have frozen pizza dough, but it takes forever to defrost. This is a much better way.
I have never thought of this before, but what a fantastic idea!! xx
when are the herbs spices in the recipe added?
Mix them in with the dry ingredients. :)
This is a rad idea, especially because my boyfriend and I have completely different topping preferences when it comes to pizza. I roughly followed your pizza dough recipe, although I didn’t quite read the part about refrigerating it for 24 hrs prior to baking until I was in the middle of making the dough. I thought this setback might be detrimental to the recipe, but it actually turned out more like flatbread, which is what I prefer when it comes to pizza crust. Thanks a lot for the idea….do you mind if I add your blog to my blogroll (I’m new to this blogging thing, not sure if it’s correct etiquette to just add the blogs I like, or ask beforehand)?
Such a great idea!
My beef with frozen pizza is that most of them cost almost as much as just ordering pizza and they don’t taste nearly as good. This is such a great plan-ahead idea! Love it!
i love this idea and i dont know why people havent thought of it before! this will be perfect for us gluten free people because so often gluten free pizza can be so gross. so when i find a good one i can make a bunch and freeze it!
Perfect! I’ve been meaning to figure out a good way to do this – now I don’t have to. ;)
AWESOME idea!!!!!!!!! love love LOVE this.
I printed this out, because I am always trying new pizza crust recipes. The best one I have found so far is from Cooks Illustrated.
Do you have a link for your own marinara sauce? Or for your pesto?
What a genius idea. I have frozen dough, but never would have thought of freezing the whole thing. Love it.
I am in the Land of Oz and would love to make your recipe. I’m trying to work out what cornmeal is over here. we have polenta which says it is a type of cornmeal which is yellow, coarse and grainy and cornflour which more a flour… which sounds closest to what you use?
I’ve never made a pizzabase before. My husband is a pepperoni pizza addict… and I’m hoping these frozen emergency pizza’s will curb his need to get takeaway :)
The cornmeal I use is finer than polenta but not as fine as corn flour. It’s basically just to keep the pizza from sticking, so either would probably work. Semolina flour works as well!
Luv thw idea!! One of the best ideas for weeknight dinner preps that I have seen in a while…
A good girl scout should always be prepared with some hand made pizzas in the freezer! Good idea for those “I must have pizza” emergencies!