How to Make Homemade Freezer Pizzas
Making your own homemade freezer pizzas is an amazing freezer meal to have on hand for a last minute dinner! Using some homemade dough, cheese and your desired toppings, you can stock your freezer with a wonderful convenience meal for when you need it most.
Making Homemade Pizzas For Your Freezer
These homemade freezer pizzas also have much healthier ingredients than anything you can find in the store. Using the exact ingredients also allows you to custom make each pizza to your nutritional and taste preferences.
Taking the time to make multiple pizzas to stock your freezer will be a blessing to your future self when you don’t feel like cooking on a Friday or Saturday evening. Even in a household that primarily cooks most meals from scratch, it’s nice to know you have a convenience meal every now and again.
Toppings For Homemade Pizza
Just like with the pizzas in the grocery store, the potential toppings for frozen pizzas are basically endless! Some family favorites include sausage, pepperoni, bacon, ham and assorted veggies like green pepper, mushrooms or onions.
If you choose to include some sliced vegetables on your pizza, I recommend cooking them at least a little before topping your pizza with them. This suggestion is mainly because many vegetables fare in the freezer best after they have been blanched or gently sauted. In my opinion, this is especially the case for mushrooms and green peppers.
For a deliciously sweet onion flavor, I recommend caramelizing your onion pieces before topping them on your freezer pizza!
The Shelf Life of Homemade Frozen Pizza
As with many homemade foods, the shelf life is quite short. These pizzas are best assembled and frozen on the same day the crust is made. After each pizza is assembled and frozen, these amazing freezer meals stay good for up to 6-12 months.
Making Freezer Pizzas In The Margins Of Your Day
If you’re short on time and are only able to make these pizzas in the margins of your day or over the course of a few days, these convenience meals can still be put together.
If you need to break the preparation into different days, I recommend starting with making the dough. The active time for mixing and baking the crust is about 20-30 minutes. Once the crust is par baked, wrap it in plastic wrap and store in the freezer. The next step will be preparing the toppings. The time it takes to do this will vary on what toppings you choose and what kind of cheese you use. For example, using pre-sliced pepperoni will take less time than sausage that needs to be cooked, cooled and then assembled. Shredding a block of mozzarella yourself will take longer than buying a large bag of pre-shredded mozzarella cheese. If you need to, you can prep your toppings in one pocket of time and then assemble in another.
No matter if you prep and assemble on the same or different day, be sure to securely wrap your assembled pizzas right after they’ve been assembled. This ensures the best flavor and texture quality.
Storing Homemade Freezer Pizzas
It’s best to keep all freezer pizzas in the freezer until you’re ready to bake and serve them. The best way I’ve found to store these pizzas is on a metal pizza pan or a cardboard pizza round.
If kept frozen in a deep freezer, these pizzas will last 6-12 months!
When it’s time to bake, just take out the pizza from the freezer, remove the plastic wrap and bake as desired.
Ingredients and Tools
The Dough for 2-3 Medium to Thin Crust Pizzas (16 Inch)
5 ⅓ Cups All Purpose Flour
2 Cups Warm Water (about 110℉)
1 TBSP Active Dry Yeast
1 TBSP Sea Salt
The Toppings
Sauce – Marinara, crushed tomatoes, Buffalo or white sauce
Cheese – Mozzarella, ricotta or parmesan
Meat options – Pepperoni, sausage, ham, bacon, etc.
Veggie options- Onions, mushrooms, peppers, etc.
Directions
Prepare The dough
- Begin by combining the yeast and warm water in a measuring cup to bloom. Set aside for about 5 minutes.
- While the yeast is blooming in the water, mix together 4 ½ cups of flour and all of the salt in the bowl of your stand mixer.
- Once the yeast has bloomed, add the yeast water to the flour and salt mixture. Mix in the stand mixer on a medium speed for 5-7 minutes or until the dough starts pulling apart from the sides.
- Add the remaining flour until the dough is no longer sticky.
- Remove from the stand mixer bowl and knead the dough by hand a few times to ensure it doesn’t become sticky. Add flour as needed.
- Grease your mixing bowl with a little oil and return the dough to the bowl and cover with a wet towel. Place in a warm area and let rise until doubled.
Baking Your Crust
- Once doubled, preheat your oven to 400℉ and punch down your dough. Divide the dough into your desired sections. **See Notes**
- Roll out each piece to your desired size and transfer to a greased or parchment paper lined baking sheet.
- Par bake each crust for 4-7 minutes. Remember, a par bake is just to cook the crust so it’s not doughy when assembling and freezing. I highly advise you to carefully watch each crust to make sure it doesn’t bake past a light golden brown. Otherwise, the crust may burn before your toppings cook when you make the pizza from frozen.
- After 4-7 minutes, remove the crust from the oven and let cool on a cooling rack. If you have more crusts to bake, continue baking until all crusts are finished.
- Once all of the crusts are finished and cooled, the pizzas can start being assembled. Start placing your sauce and desired toppings in whichever fashion you like your pizzas.
- After all the sauce, cheese, meat and veggies are added, the pizzas are ready to be wrapped! If using, transfer your assembled pizzas to a cardboard pizza board and wrap each pizza in plastic wrap. Be sure all angles of the pizza are covered in at least one layer of plastic wrap. If you’re making these pizzas in bulk for longer term use, I suggest having all areas wrapped at least twice in plastic.
- Lastly, transfer your pre-made pizzas to the freezer ensuring they are all laying flat.
- When it’s time to use these pizzas, just take them out, remove the plastic and bake in an oven that’s preheated to 425℉. Bake to your desired doneness and enjoy!
Notes:
This dough makes ~3 thin crust pizzas with a 16 inch diameter. If you want a thicker crust for a 16 inch pizza, you’ll want to divide this into 2. If you’re making smaller pizzas, you can divide the dough into more pieces.
Homemade Freezer Pizzas FAQ:
Why Make Homemade Freezer Pizzas?
These homemade freezer pizzas also have much healthier ingredients than anything you can find in the store. Using the exact ingredients also allows you to custom make each pizza to your nutritional and taste preferences.
Taking the time to make multiple pizzas to stock your freezer will be a blessing to your future self when you don’t feel like cooking on a Friday or Saturday evening. Even in a household that primarily cooks most meals from scratch, it’s nice to know you have a convenience meal every now and again.
What’s The Shelf Life of Homemade Freezer Pizzas?
As with many homemade foods, the shelf life is quite short. These pizzas are best assembled and frozen on the same day the crust is made. After each pizza is assembled and frozen, these amazing freezer meals stay good for up to 6-12 months.
What Toppings Can I Use For Homemade Freezer Pizzas?
Just like with the pizzas in the grocery store, the potential toppings for frozen pizzas are basically endless! Some family favorites include sausage, pepperoni, bacon, ham and assorted veggies like green pepper, mushrooms or onions.
If you choose to include some sliced vegetables on your pizza, I recommend cooking them at least a little before topping your pizza with them. This suggestion is mainly because many vegetables fare in the freezer best after they have been blanched or gently sauted. In my opinion, this is especially the case for mushrooms and green peppers.
For a deliciously sweet onion flavor, I recommend caramelizing your onion pieces before topping them on your freezer pizza!
What’s the Best Way to Store Homemade Freezer Pizzas?
It’s best to keep all freezer pizzas in the freezer until you’re ready to bake and serve them. The best way I’ve found to store these pizzas is on a metal pizza pan or a cardboard pizza round.
If kept frozen in a deep freezer, these pizzas will last 6-12 months!
When it’s time to bake, just take out the pizza from the freezer, remove the plastic wrap and bake as desired.
Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.
Homemade Freezer Pizzas
Equipment
- Stand mixer
- Large Baking Sheet or Pizza Pan
Ingredients
The Dough for 2-3 Medium to Thin Crust Pizzas (16 Inch)
- 5 ⅓ Cups All Purpose Flour
- 2 Cups Warm Water about 110℉
- 1 TBSP Active Dry Yeast
- 1 TBSP Sea Salt
The Toppings
- Sauce – Marinara crushed tomatoes, Buffalo or white sauce
- Cheese – Mozzarella ricotta or parmesan
- Meat options – Pepperoni sausage, ham, bacon, etc.
- Veggie options- Onions mushrooms, peppers, etc.
Instructions
Prepare The dough
- Begin by combining the yeast and warm water in a measuring cup to bloom. Set aside for about 5 minutes.
- While the yeast is blooming in the water, mix together 4 ½ cups of flour and all of the salt in the bowl of your stand mixer.
- Once the yeast has bloomed, add the yeast water to the flour and salt mixture. Mix in the stand mixer on a medium speed for 5-7 minutes or until the dough starts pulling apart from the sides.
- Add the remaining flour until the dough is no longer sticky.
- Remove from the stand mixer bowl and knead the dough by hand a few times to ensure it doesn’t become sticky. Add flour as needed.
- Grease your mixing bowl with a little oil and return the dough to the bowl and cover with a wet towel. Place in a warm area and let rise until doubled.
Baking Your Crust
- Once doubled, preheat your oven to 400℉ and punch down your dough. Divide the dough into your desired sections. **See Notes**
- Roll out each piece to your desired size and transfer to a greased or parchment paper lined baking sheet.
- Par bake each crust for 4-7 minutes. Remember, a par bake is just to cook the crust so it’s not doughy when assembling and freezing. I highly advise you to carefully watch each crust to make sure it doesn’t bake past a light golden brown. Otherwise, the crust may burn before your toppings cook when you make the pizza from frozen.
- After 4-7 minutes, remove the crust from the oven and let cool on a cooling rack. If you have more crusts to bake, continue baking until all crusts are finished.
- Once all of the crusts are finished and cooled, the pizzas can start being assembled. Start placing your sauce and desired toppings in whichever fashion you like your pizzas.
- After all the sauce, cheese, meat and veggies are added, the pizzas are ready to be wrapped! If using, transfer your assembled pizzas to a cardboard pizza board and wrap each pizza in plastic wrap. Be sure all angles of the pizza are covered in at least one layer of plastic wrap. If you’re making these pizzas in bulk for longer term use, I suggest having all areas wrapped at least twice in plastic.
- Lastly, transfer your pre-made pizzas to the freezer ensuring they are all laying flat.
- When it’s time to use these pizzas, just take them out, remove the plastic and bake in an oven that’s preheated to 425℉. Bake to your desired doneness and enjoy!
