Making homemade frozen pizzas has been a game changer for our family. Not only is it a fun way to spend time in the kitchen, but it’s also an excellent way to save money while enjoying fresh, homemade pizza on demand. Instead of buying expensive frozen pizzas, I now make four large ones for a fraction of the price. Here’s my step-by-step guide on how I prepare and freeze my own pizzas, along with the pizza dough recipe that’s at the heart of this process.
Why I Love Homemade Frozen Pizza:
I started making homemade frozen pizza to have a quick meal ready when we’re craving pizza. I love being able to control the ingredients—whether it’s adding extra veggies, using a special kind of cheese, or making sure there are no preservatives in the crust. Plus, I can make as many as I want for the freezer, so we always have fresh pizza ready in no time.
The beauty of this method is that it’s simple, cost-effective, and customizable to suit any taste. My family loves them, and it’s become a staple in our meal planning.
How I Make My Homemade Frozen Pizzas
1. Make the Dough (Recipe Below)
The first step in the process is making the pizza dough. It’s pretty simple, and you can use the recipe below for two large 12-inch pizzas, or you can make three if you prefer a thinner crust. For me, making the dough in batches ensures I have a fresh pizza ready at all times.
2. Par-Bake the Pizza Crust
Once the dough is ready and risen, I par-bake the crust for about 5 minutes at 400°F. This initial baking ensures that the crust gets a slight crispiness to it and doesn’t get soggy once it’s topped and frozen.
- Pro Tip: Par-baking the crust is essential. If you skip this step, the dough will absorb too much moisture from the toppings once frozen, and it won’t have the same crispy, delicious texture when baked later.
3. Let the Crust Cool
After par-baking, it’s time to let the crust cool completely. This prevents the toppings from melting into the dough too early and helps them stay in place while freezing. If you try to add toppings while the crust is still warm, the cheese and sauce might run or slide off.
4. Top Your Pizza
Once the crust is cool, the fun part begins—adding toppings! I usually use a tomato sauce base, but you can use pesto, white sauce, or whatever you prefer. Then, I add:
- Cheese: A good mozzarella cheese is essential. I also sometimes mix in some cheddar, provolone, or Parmesan for extra flavor.
- Proteins: You can use cooked sausage, pepperoni, chicken, or bacon—whatever your family loves. Just be sure to cook any meat before adding it to the pizza so it doesn’t release too much moisture during the baking process.
- Vegetables: Add sliced bell peppers, onions, mushrooms, or spinach. If you’re adding delicate toppings like arugula or basil, I recommend adding those after the pizza has been baked.
The beauty of this step is that you can get creative. My family loves combinations like BBQ chicken, vegetarian with lots of peppers and olives, or a classic pepperoni and cheese. Be sure to spread toppings evenly for the best cooking results.
- Pro Tip: When adding sauce, don’t add too much—just enough to coat the base. Too much sauce can make the pizza soggy.
5. Freeze the Pizzas
Once the pizza is fully topped, it’s time for the freezer. Wrap each pizza tightly with plastic wrap or aluminum foil to prevent freezer burn. You can also place the wrapped pizza into a large resealable freezer bag to keep it airtight. This step ensures the pizza stays fresh and doesn’t absorb any unwanted odors from your freezer.
- Pro Tip: If you’re making multiple pizzas, I recommend freezing them individually, so they don’t stick together. After they freeze completely, you can stack them, but make sure each pizza is well-wrapped.
6. Bake When You’re Ready
When it’s time to eat, preheat the oven to 400°F. You can bake the pizza straight from the freezer without thawing it. Place the frozen pizza on a baking sheet or directly on the oven rack (I prefer the oven rack for a crispier crust). Bake for about 15 minutes, or until the cheese is bubbly and the crust is golden brown.
- Pro Tip: If you prefer a crispier crust, you can bake the pizza directly on the oven rack. If you like a softer crust, place it on a baking sheet.
Pizza Dough Recipe (Makes 2-3 12-inch Pizzas)
Making the pizza dough from scratch is easy and much more flavorful than store-bought dough. Plus, you can adjust the recipe to your liking—whether you prefer a thicker crust or a thin and crispy base.
Ingredients:
- 1 heaping tablespoon of yeast
- 1 cup warm water (between 100°F-110°F)
- 1 tablespoon sugar (to activate the yeast)
- 1 tablespoon olive oil (adds flavor and texture)
- 1 cup all-purpose flour (for the initial dough)
- 1 teaspoon salt (for flavor)
- 2 cups all-purpose flour (you may need a little more depending on humidity)
Instructions:
1. Activate the Yeast:
In a small bowl, combine the yeast with 1 cup of warm water and 1 tablespoon of sugar. Stir gently to dissolve. Let the mixture sit for about 5-10 minutes until it becomes frothy and bubbly. If your yeast doesn’t foam, it might be expired, and you’ll need to start again with fresh yeast.
2. Mix the Dough:
Once the yeast is activated, add 1 tablespoon olive oil and 1 cup of flour to the bowl. Stir the mixture with a spoon or spatula until it forms a batter-like consistency. Then, add 1 teaspoon salt and gradually start adding the remaining 2 cups of flour—one small handful at a time—until the dough comes together into a soft, slightly sticky ball.
3. Knead the Dough:
Transfer the dough to a lightly floured surface. Knead it for about 5-7 minutes until it becomes smooth, elastic, and no longer sticky. If it feels too sticky, sprinkle in a little more flour, but be careful not to add too much. You want the dough to be soft, but not too dry.
- Pro Tip: If you have a stand mixer, you can knead the dough using the dough hook attachment. Just mix on low speed for about 5 minutes until the dough comes together.
4. Let the Dough Rise:
Place the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel. Let it rise in a warm place, such as in the oven with the light on, for about 1 hour, or until it has doubled in size.
- Pro Tip: Don’t rush this step! If the dough isn’t given enough time to rise, it won’t have the proper texture.
5. Punch Down the Dough and Shape:
Once the dough has risen, punch it down gently to release the air. Divide the dough in half for two 12-inch pizzas or into three portions for thinner crusts. Roll out each portion into a circle or rectangle (depending on your preference and the shape of your baking sheet). Now your dough is ready for par-baking!
- Pro Tip: If you want a slightly crispier crust, you can roll it thinner. For a chewier, thicker crust, leave it a bit thicker.
6. Par-Bake the Pizza Crust:
To par-bake, place the dough on a baking sheet or pizza stone and bake at 400°F for 5 minutes. This step helps the dough hold its shape when you freeze it.
Why This Method Works:
Homemade frozen pizza is a great way to ensure you always have a meal ready to go. The dough recipe is simple and doesn’t require any special equipment, though I use a KitchenAid mixer in my photos, it’s not necessary. The key is to par-bake the crust to ensure it crisps up nicely when you reheat the pizza from frozen.
With this method, you get fresh, customizable pizzas without the hassle of ordering takeout or dealing with the mystery ingredients in frozen pizza from the store. Enjoy your homemade frozen pizzas, and happy cooking!