Freezing home made pizza and dough

hotcookie101

I am using parma ham on my pizzas.... would you put it on at the start and cover with cheese, or add half way through so it doesnt get too crispy? (or controversial choice-just add at the end when out of the oven?)

CCP

It's probably a bit late now, but: I like crispy parma ham so I usually go for the 'covered with cheese' option, although I like to leave edges sticking out so they go crunchy and golden. :drool:

I've also eaten pizza in an Italian restuarant where the parma ham was added at the end, along with a tomato and rocket salad and lots of grated parmesan cheese, and that was delicious too.

Your choice, I think!

hotcookie101

I did put it under the cheese and it was delicious! Next time I will def preheat the trays tho, but not quite sure how I either put a fully loaded pizza onto a hot tray, or assemble the pizza on the tray REALLY quickly so the tray doesn't cool down too much!

Linda32

Hi,

Yes I freeze the dough in balls and then roll out when needed. I freeze pastry in the same was as well.

zippychick

Home made cheesy pizza on a diet?:eek:let me know the name of your diet please!!!!! I need to do that one! :rotfl:

Mmmmmm piiiizzzaaaaaaaa

JMurph

I always make pizza dough in batches and cook one (or two!) and freeze the rest in slightly flattened out dough balls. It just saves time for the next few pizza sessions.

As for parma ham, and other toppings like salami, I find I get best results if I cook the pizza with just tomato and cheese on it for 4-5 minutes then add any further toppings, and the likes of parma ham would be last to go on. Sometimes just adding it to the pizza at the very end is pretty good idea too! Personal preference, I think

elisamoose

I have some strong flour to use up -it is passed it's use by date and is too good to chuck away. If I make pizza bases can I freeze them and should I cook them first or freeze raw?

DCFC79

We use them bread mixes for pizza bases and used to freeze them uncooked but you should be ok with using flour instead of bread mixes.

Alisonpennypincher

I always make a big batch of pizzadough using either strong or plain flour depending what i have in, and they always freeze well. I just take it out the freezer a couple of hours before use and then knead and use as normal.

HTH

elisamoose

Alisonpennypincher wrote: »

I always make a big batch of pizzadough using either strong or plain flour depending what i have in, and they always freeze well. I just take it out the freezer a couple of hours before use and then knead and use as normal.

HTH

That sounds great! do you let it rise before or after freezing?