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Few will have the time or dedication to make real dough so I will not go there, and if your willing to buy some spare dough from the local pizza shop may as well just buy the pizza too. So I will not even go into why home made is "almost" as best, cheaper, and quicker than delivery.
There is a compromise to be had. You can find the pre-cooked pizza type doughs at most grocery stores. They also freeze well, but do not assemble and freeze - very bad. Now just purchase your favorite toppings, slice them up and either freeze them on a flat surface and then toss in a bag when frozen, or use fresh. Do not freeze your cheese, nor your sauce. Most Jarred pasta sauce can be reduced a bit on the stove and made into a decent pizza sauce. Then lastly just understand how some things freeze. The ice crystals will pierce holes in the cell structures of the veggies. So any that contain extra water should be blanched or even slightly cooked before freezing to prevent wet pizza. Things like mushrooms can dump out a lot of liquid for instance. Bell peppers should be blanched, onions can be as is. etc.
Assemble (often do not even need to unfreeze bread). Have oven on full blast and a pizza stone or a few patio stones at the bottom of your oven will help. Cook on those stones if you have them. You will be pretty satisfied.
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