Has anyone ever tried and successfully made frozen pizza using fresh dough? I know it’s been done famously, people like Angelo’s in Philly (Old City) started this way.
I’ve tried years ago, but kind of gave up last time. I was par baking the crust a little bit. How do you successfully do this in a home oven? (Getting the right rise without fully cooking) I have an outdoor oven should I try to make the pie smaller and just shoot a bunch of small ones due to the high heat?
Am I worried about the wrong thing? Should I be more worried about freezing it and cooking it? Very interested but I also see why I stopped because my head hurts already thinking about all this lol the things we do for the love 🍕
by DearFudge
2 Comments
some folks here have done frozen pizzas by stretching out the skin and parbaking it with a light layer of sauce to prevent puffing up. From there, top and freeze.
If you par bake the crust, freeze it then add sauce, cheese and toppings and refreeze…you pretty much have a standard frozen pizza.
Definitely not as good as a fresh made pie, but if you want to do it you can.
Tip, you’re going to have to buy some sort of container to freeze it in.
Lots of products to choose from, this one looks pretty interesting:
https://a.co/d/hKzK7re