If you missed day one of Pizza Preparation for the September Stockpile, check out the post, here.
There is nothing like homemade pizza! We don’t make it often enough, but I am so pleased we now have nine lunch portion pizzas in the freezer! Oh, and we got to have great pizza for dinner tonight. Life is good!
So here is the deal on how to make pizzas for the freezer.
- flour for dusting
- cornmeal for dusting
- olive oil for drizzling
- tomato sauce or pizza sauce (whatever you prefer)
- mozzarella cheese
- Parmesan cheese
- various toppings (today we used: pepperoni, cooked crumbled bacon, cooked cubed chicken, pesto, basil, caramelized onions, sautéed cremini mushrooms, artichoke hearts, black olives, sun-dried tomatoes, garlic)
- Two hours before you want to prepare the pizzas, set out dough to bring to room temperature.
- Place pizza stone on bottom rack of oven. Pre-heat to 500 F.
- Lightly flour a work surface. Use the fleshy part of your fingertips to flatten each ball of dough into a circle, about 6 inches in diameter, making the outer edge thicker than the center. Turn the dough over and repeat. Lift the dough from the work surface and gently stretch the edges, working clockwise to form a 7 -8 inch circle.
- Sprinkle a wooden peel or baking sheet with a generous amount of cornmeal. Place the circle on the peel or baking sheet and brush lightly with olive oil. Build your pizza as desired.
- Once topped, check to make sure the pizza will move over the peel or baking sheet by shaking it lightly side to side. If it will not move, gently peel back the edges and place more cornmeal under the pizza.
- Slide the pizza off the peel/baking sheet onto prepared hot pizza stone. Cook for 8 minutes or until crust is browning and cheese is bubbly. Use the peel/baking sheet to remove from the stone.
To freeze: Only bake pizza for 5 minutes. Remove from oven and cool on wire racks. Place pizzas into separate freezer bags and freeze.
To use from frozen: Place pizza stone on bottom rack of oven. Pre-heat to 500 F. Place frozen pizza on pizza stone and cook until the cheese starts to bubble.
With these toppings we were able to make: Classic Pepperoni Pizza (3), Chicken Pesto Pizza (2), Four Seasons Pizza (2), Margherita Pizza (2), Capricciosa (the kitchen sink traditional Italian), Bacon and onion pizza, and one cheesy garlic bread. I had 12 pizza dough portions to use because I tripled yesterday’s pizza dough recipe.
Here are some of the results: