Make-Your-Own Frozen Pizzas


Prepare your own frozen pizzas in advance to enjoy a quick and convenient dinner on busy weeknights.

Make-Your-Own Frozen Pizzas
Makes 4 (12-inch) pizzas
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  1. 1 1/4 cups warm whole milk (105° to 110°)
  2. 1 1/4 cups warm water (105° to 110°)
  3. 2 (1/4-ounce) packages active dry yeast
  4. 2 tablespoons molasses
  5. 8 cups bread flour, divided
  6. 2 teaspoons salt
  7. 1/4 cup extra-virgin olive oil
  8. 2 teaspoons cornmeal
  1. 1 (14-ounce) jar pizza sauce
  2. 1 (6-ounce) can tomato paste
  3. 1 1/2 teaspoons sugar
  1. For crust: In a medium bowl, stir together warm milk and water. Add yeast and molasses, stirring to combine; let stand for 5 minutes or until foamy.
  2. In a large bowl, stir together 7 cups bread flour and salt; stir in oil and yeast mixture until dough begins to come together. Add enough of remaining 1 cup bread flour to make a soft dough. On a lightly floured surface, turn out dough, and knead for about 8 minutes or until dough no longer sticks to hands (dough will be slightly tacky). Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm (85°) draft-free place for 45 minutes or until doubled in size.
  3. Divide dough into 4 equal portions. Roll each portion of dough into a 12-inch circle. Sprinkle 4 (12-inch) disposable aluminum pizza pans with ½ teaspoon cornmeal each, and transfer dough to pans, pressing up sides.
  4. For sauce: In a medium bowl, whisk together pizza sauce, tomato paste, and sugar. Spread sauce over each dough, and top as desired. Wrap in plastic wrap, and freeze for up to 1 month.
  5. Preheat oven to 425°. Bake pizza in disposable pan or on preheated pizza stone for 20 to 25 minutes or until browned on the edges.
  1. To make herbed pizza dough, substitute prepared pesto for 2 tablespoons olive oil in crust. We had better results when baking pizzas on preheated pizza stones, but they bake up fine on disposable pizza pans.
Paula Deen Magazine