Casey White is an experienced cook and homesteader with years of experience in the kitchen making delicious foods from scratch.
Why Make Homemade Frozen Pizza?
My husband and I both work and don't always have time to cook. We love to cook large batches of our favorite foods and freeze them for days we don't have time to cook a full meal. Frozen pizzas are one of my personal favorites to make. They take a while to make if you make them in large batches like I do, but they do make a simple and great meal once you are done. A frozen pizza only takes 15 to 20 minutes to cook and makes a great dinner option when you are too busy to cook.
This is my step-by-step recipe for preparing homemade pizzas that taste great and fresh every time. I've also included pictures of my own pizza-making process and tips at the end to help you get the best results.
|Prep time||Cook time||Ready in||Yields|
3 hours 20 min
10 medium thin-crust pizzas (each serves 2)
- 2/3 cup warm water
- 2 packets (4 1/2 tsp) yeast
- 2 cups milk
- 1 tsp salt
- 2 tbp sugar
- 8 cups flour
- 4 tbsp olive oil, for the dough, plus more for baking
- Cooking spray
- 4 to 5 (15-oz) cans pizza sauce (I use Don Pepino, see below)
- Mozzarella cheese
- Parmesan cheese
- Toppings of your choice, e.g., sausage, pepperoni, onions, mushrooms, etc.
Don Pepino Pizza Sauce Is My Sauce Choice
Tips: Before You Begin
- The recipe below makes 10 medium sized pizzas. One of these can feed two people. If you make them smaller (personal pizzas) you can make more than 10 pizzas. If you make them larger then you can make a few large pizza to feed several people.
- When I make this recipe I usually double the below ingredients so that I can get around 20 pizzas so that I have plenty of frozen pizzas to have on hand for nights I don't want to cook.
- Sauce is very important in determining how your pizza will taste. I don't recommend a low-grade sauce like Chef Boyardee. My suggested brand is Don Pepino, but it is only sold in select areas of the U.S. You just have to try different sauces to see which has the best results. You'll need four to five cans so you could choose a few different brands and experiment to find the sauce you like the most.
- Olive oil is a key ingredient. Make sure you use plenty on the foil before rolling out your crusts onto it. The olive oil is what cooks the crust and helps brown it. If you don't use enough oil you will end up with a pizza that has a soggy crust.
- If you make small personal pizzas and you do end up with fully cooked cheese on the top and an undercooked crust you can warm up a pan on your stove with olive oil in it and can brown the crust by moving the pizza to the pan for a few minutes.
- Take a large bowl and add your yeast and warm water. Let the yeast sit for a few minutes in the warm water until it is dissolved and looks fluffy.
- Add your milk, sugar, salt, and olive oil and mix it until everything is dissolved.
- Start adding your flour one cup at a time, stopping to mix each cup thoroughly. It helps to use a mixer with a hook attachment but a large spoon can also work. It should take around 8 cups (sometimes more, sometimes less) to make your dough. To know you've used enough the dough should not stick to your hands. If you add too much flour add a little olive oil to moisten it up.
- After your dough is formed you'll need to kneed your dough by hand for a few minutes until you can form it into a smooth ball.
- Spray a large bowl with cooking spray and then put your dough in it in a warm place to rise for an hour to an hour and a half. It should be double its size.
- Preheat your oven to 400 degrees.
- Take a sheet of foil big enough for one pizza and place it on your counter. Pour two to three teaspoons of olive oil on the foil and use a paper towel to spread it over the foil. You'll need a separate piece of foil and oil for every individual pizza.
- Roll your pizza dough out on the foil to your desired thickness. I like mine very thin, almost to the point where the dough can be seen through.
- At this point you need to bake each crust for a 3 minutes at 400 degrees until they no longer feel moist/sticky. By pre-baking your crust you are ensuring that they won't be too soggy when you put toppings on them and freeze them. If you don't pre-bake your crust it will end up sticking to the foil when you try to cook your pizza after it's been frozen.
- Let the crusts cool.
- Once cooled start putting toppings on each pizza. The first topping should be sauce.
- Next put Parmesan cheese on it.
- Mozzarella Cheese is the next topping.
- Any meats or vegetables should be put on last. I recommend cooking any meat or vegetables before putting them on the pizzas.
- Wrap each pizza in another layer of foil then wrap a second time in plastic wrap. Two layers should help keep any moisture out while frozen.
- When you want a frozen pizza put it on a pan and bake it at 400 degrees for 20 minutes until the edges and bottom of the crust are brown.
Step-by-Step Photo Guide
Below are my own personal pictures I took as I made my frozen pizzas. This way you can know what things should look like at every step. If you have any questions feel free to leave them in the comments section. Good luck!
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© 2014 Casey White