Homemade Frozen Pizzas
Serves 215 mins prep10 mins cook
Turn my mini pizza dough recipe into DIY frozen pizzas that you can whip out of the freezer & bake any time! This recipe mades 2 rectangle pizzas but can easily be scaled to stock your freezer! Customize with their favorite toppings & dough mix-insMakes (2) 8x12" thin crust rectangle pizzas (I used Dollar Tree cake tins) or (1) large thicker crust 12" pizza.
0 servings
What you need
cup warm water

tsp granulated sugar

tsp salt

tbsp olive oil

cup all purpose flour

cup pizza sauce

cup shredded mozzarella

pepperoni
Instructions
1 Combine the yeast [adjustable](2 ¼ teaspoons), warm water (1 cup), and granulated sugar (1 teaspoon)[/adjustable] in a large mixing bowl. Stir, then let sit for 10 minutes, or until the mixture is creamy and has small bubbles on the top. 2 To the yeast mixture, add the salt [adjustable](1 teaspoon), olive oil (1 tablespoon), and all-purpose flour (2 ¼ cup)[/adjustable]. Stir until everything is incorporated and the mixture forms a ball. Turn out onto a lightly floured work surface and knead for a minute or two, or until it feels smooth and elastic. 3 Rub a teaspoon of olive oil all over the dough ball, then cover it with plastic wrap and let it rest in the mixing bowl for 5 minutes. 4 Spray pans with nonstick spray and sprinkle with flour. Split the dough in two balls and press each ball into a flat crust. It's helpful to hold the center of the dough dough with one hand and then spin and press the dough out with the other hand. 8 Preheat oven to 350ºF. Bake crusts for 5-6 minutes, or until they are very lightly brown and no longer look doughy (note that we're only baking them half-way). 5 Allow to cool, then spread pizza sauce (1 cup), sprinkle shredded mozzarella cheese [adjustable](3 cups)[/adjustable], and top with desired toppings. 7 Wrap tightly with plastic wrap & write the below instructions on each one before freezing."Bake at 425℉ for 8-10 minutes or until cheese is melted & browned to your liking". 9 Store in freezer for 1-2 months.View original recipe

