Making Your Own Frozen Pizza
Our favorite meal of all time is pizza! It takes time to make pizza from scratch, so why not make 4-5 pizzas at once, bake one for dinner and place the other four in your freezer to serve later? My hero Crystal Godfrey, with Everydayfoodstorage.net and I got together a few months ago to make a video on how to make frozen pizza. What a privilege it was to be with her for a few hours in her kitchen! These pizzas are my favorite because you freeze them uncooked (just like a Papa Murphy’s pizza) and then when it’s time for dinner, pull out the frozen pizza, remove the wrappings and after 15 minutes in the oven dinner is ready. Crystal will be posting the video on her blog on Wednesday. You”ll have to check it out and view her many other how-to-videos. She is amazing cook and has fantastic ideas on how to use your food storage. I just love all her ideas! Also, I demonstrate how to assemble frozen pizzas with the hosts of Good Things Utah here. This video and more can also be found on the how-to-video section of this website.
Yield: 4 large pizzas
- 12 cups white flour
- 1 tablespoon salt
- 3 tablespoons instant yeast
- ½ cup sugar
- 2 tablespoons dough enhancer (optional)
- ½ cup canola or vegetable oil
- 4 cups water (warm)
- 1 tablespoon oregano
- ½ tablespoon garlic powder or garlic salt
In a large Bosch mixer (if you have a Kitchen Aid, divide the recipe in half), combine the flour, salt, yeast, sugar, and dough enhancer. In a glass liquid measuring bowl, warm the water in the microwave for 2 minutes.
Add the water and oil to the flour mixture a few cups at a time. When combined, let the dough mix for 2 minutes. Dough should be elastic and not stick to your fingers. Add more flour if too sticky, more water if too dry. Let the mixer knead the dough for 8 minutes.
Preheat oven to 500ºF. Place a pizza stone (best for a crispy crust) in the oven while it is heating up. Or use a greased baking sheet. Shape dough into a large circle, then cut it into four sections with a knife. Lightly oil counter top and roll out each pizza crust with a rolling pin. Fold over the edges and press down to form a crust. With a fork, pierce pizza dough every inch or two to reduce the number of bubbles in the crust. Sprinkle cornmeal or flour on the pizza pans and place pizza dough on pans by folding over half the dough on your forearm and then lifting dough onto pizza pan. Bake each pizza for 4 minutes at 500ºF. You can freeze pizza crust (when cooled) or continue with toppings.
Remove hot crust from oven and top with ½ cup cheese first (this will keep the frozen pizza from getting soggy). Prepare pizza sauce (recipe follows) and pour sauce on top of cheese. Pile on toppings; top again with cheese. Cool pizza and then wrap it in plastic wrap without the pan. Label “425ºF for 10 to 15-18 minutes” and freeze. You can also freeze extra sauce in zip-top freezer bags.
To serve: Do not defrost frozen pizza. Remove and discard plastic wrap. Place pizza on a pizza stone dusted with cornmeal, or on an aluminum pan in the oven while it is pre-heating to 425ºF. When the oven reaches 425ºF, bake for 15-18 minutes or until cheese is melted and crust is golden.
(Yield: Sauce for 4 pizzas)
- 1 large can (29 ounces) tomato sauce
- 3 tablespoons oregano
- 3 teaspoons minced garlic
Open the large can of tomato sauce and add oregano and garlic to the can. Divide the sauce between the four pizzas.
Question: I have never heard of dough enhancer what is it, what does it look like and where do you get it? I would really appreciate your help. I was so excited when a friend of mine showed me the everdayfoodstorage.net and it was YOUR video on how to make freezer pizzas that day!!! I have been wanting to find a good freezer recipe for the longest time!! Every friday is our traditional pizza and movie night so this could not have been any more perfect for us!!! Thank you!!!
Answer: Dough enhancer will help make fluffier baked goods, enhance the natural flavor, and increase dough strength and shelf life. It’s perfect for…. breads, pizza dough ,rolls, scones and muffins. Add dough enhancer to your favorite recipes for a softer texture, longer shelf life and better flavor. Ingredients: Whey, soy lecithin, Tofu Powder, Citric Acid, Dry yeast, Sea salt, spice blend, corn starch, ascorbic acid (vitamin C), natural flavor. For more information on dough enhancer, click here.
I have found dough enhancer in the baking isle at the grocery store. (Walmart, Macy’s, Kents, Ridleys, etc..) I usually buy two or three cans of dough enhancer at a time, because I never want to be without.
Happy pizza night! I hope you have a great weekend and that you will email again if you any questions.