What you need*:
9x13 inch rectangular baking pan (additional pans are good)
Nonstick foil or parchment paper
Freezer Paper (or parchment again, but I haven't tried)
Jumbo 2.5 gallon storage bags
Pizza dough and toppings
Turn the 9x13 pan upside down and line with foil. Shape your dough along the bottom of a 9x13 pan. This helps keep the crusts at a uniform size.
Remove crust with foil from pan and add toppings (this works well as an assembly line). Place a sheet of freezer paper over the pizza, fold up the foil over the top and set pizza packet aside
Repeat the process and stack the assembled pizza packets in a 9x13 pan (the pan is right way up). Depending on the thickness of your crust, you can fit about 4 pizzas per pan. Place pan in the storage bag and freeze. Stacking in the pan keeps the pizzas sturdy and tidy before they freeze, unless you like wavy pizzas :-) Remove the pan from the storage bag after the pizzas have frozen.
You can bake the pizza straight from the freezer. Remove freezer paper (keep foil or parchment on) and bake as you normally would bake your pizza. You might have to add a few minutes to baking time. Just check to see if the pizza is done and make note of the added time. Serve immediately.
I should add that parchment paper doesn't hold up to the high temperature that I bake my pizzas in, so check your recipe first. Removing the parchment works too. Just make sure your pan is greased so it won't stick. The nonstick foil is my favorite kitchen assistant as it reduces clean up time, wipes clean easily and can be reused.
|Frozen pizzas ready for the oven|
*links to products are for your convenience. Use whatever works for you