Don’t let this recipe intimidate you. These mini freezer pizzas are not only extremely delicious, but also super simple to make.
How do I freeze pizza?
The best way I’ve found to freeze pizza is by par-baking the crust before adding your toppings and then freezing. You can also freeze the crusts without toppings and add them on when you’re ready to bake later, but having them completely assembled and ready for baking makes for a super quick meal or snack later.
Do these have to be frozen?
No. These “mini freezer pizzas” don’t have to be frozen at all. You can make to eat the same day if you want to. I added the directions on how to do just that in the recipe card below.
Can I make and freeze a large pizza with this recipe?
Yes, you most definitely can! You will have to increase your bake time during the par-baking process and the final bake time when you pull from the freezer because of it’s size but it’s definitely possible! I’d start by increasing cook times by 2 minutes and then go from there. Just remember to allow the pizza crusts to cool before assembling for the freezer. You can wrap them in plastic wrap and heavy duty foil.
Tips for complete mini freezer pizzas success:
- Don’t add on any toppings until the crusts have cooled completely.
- Freeze on your sheet pan 1-2 hours before placing into a large freezer bag to prevent the toppings from coming off of your crusts.
- Add on any veggies the day of cook day. Meats are fine to add on to freeze.
- If you don’t have a stand mixer you can still make this recipe by hand. Just keep kneading the dough and it forms a smooth ball.
Can I double this mini freezer pizza recipe?
Yes! When making this recipe I actually made a double batch so I would have lots of mini freezer pizzas for my freezer. Just double all of the amounts!
Mini Freezer Pizzas
- 2 ½ cups All Purpose Flour
- 1 cup Warm Water
- 1 ½ tsp. Active Dry Yeast
- 1 tbs. Extra Virgin Olive Oil
- ½ tsp. Salt
Making the Dough:
- In the bowl of your stand mixer add in your flour.
- In a measuring cup combine warm water, yeast, and olive oil. Make sure your water is warm, NOT hot or you will kill your yeast.
- Pour the yeast mixture into your large bowl. Using the dough hook, allow the mixer to combine your dough on low for about 10 minutes. If dough is a little too tacky after the 10 minutes add in a little more flour and mix until combined.
- Lastly, add in the salt and mix for 1 minute.
- Form dough into a ball and place in a large oiled bowl. Cover and let rise for 1 ½ – 2 hours.
- Preheat oven to 450° F.
- Once dough has risen divide dough in two and roll out each ball into large rectangles on a floured surface. Using a palm sized round cookie cutter, cut out as many dough rounds as you can. You can also do this without a cookie cutter by breaking off small balls of dough and flattening with a rolling pin or your hands.
- Place rounds on a large greased or parchment lined baking sheet. Prick the dough rounds with a fork all over to prevent bubbling during baking.
- (Optional) Brush dough rounds with olive oil before baking.Parbake your mini pizza rounds for approximetely 4 minutes.
Making to Freeze:
- Allow crusts to cool completely before adding any toppings. Place the pizza rounds on a pan that will fit in your freezer. Add sauce, cheese, and any other desired toppings. Place pan in freezer until the toppings are set up (1-2 hours). Remove from pan and place in a freezer bag in the freezer until ready to eat.
- When you're ready to eat, preheat your oven to 450° F. Place frozen pizzas on pan and bake for 6-10 minutes, depending on your level of doneness you like.
Making to Bake Right Away:
- Once the crusts have prebaked a little, add on sauce, cheese, and any other desired toppings. Place back into the preheated oven and bake for 6-8 minutes. Everyones oven bakes differently so be careful not to overcook your pizzas.