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Homemade Frozen Pizza
How to make pizza crazy fast midweek! We're talking 10 minutes of prep and 15 minutes of cooking time, during which you have your feet up and a glass of vino or a bottle of beer in your hand... ;)
Servings: 4
: 962 kcal
Author: Just Jo
For the pizza bases
  • 900 g strong white bread flour
  • 10 g dried yeast
  • 15 g sea salt
  • 4 tbsp olive oil I use extra virgin here
  • Approx 700ml cold water
To shape
  • Extra white flour
  • Fine polenta
For the tomato sauce
  • 1 can of plum tomatoes about 400g in weight
  • 2 cloves of garlic peeled
  • 2 tbsp tomato purée
  • 1 tsp dried oregano or Italian Seasoning recipe also on the blog
  • 60 ml red wine
  • Salt and black pepper to season as liked
Essential kit
  • Dough scraper if making by hand
  • Silicone baking sheets or greaseproof paper
  • A metal baking sheet without a lip
  • A bakestone
  1. Make the dough by combining the flour, yeast and salt (don't put the latter two directly on top of each other) then pour in the olive oil and rub it in well.
  2. Next pour in the water slowly, mixing by hand or with a spatula until you have a shaggy mess (that's the official term). Bring together to a smooth dough, adding water cautiously but with pizza, the wetter the better is the way to go - it should be like a very thick, stiff batter rather than a dough.
  3. If kneading by hand, knead for 10 minutes and make use of a dough scraper to work the dough. It should be smooth and when gathered into a ball, will flow slightly to take the shape of it's container. If using a stand mixer, 5 minutes should do it but do it on the lowest speed and stop every now and again to scrape the dough down as most domestic mixers can't take this volume of dough and it won't mix thoroughly otherwise.
  4. Place in a large, oiled bowl and cover with cling film. Allow to prove for up to 24 hours in a cool kitchen. If it is hot, put it in the fridge until needed.
  5. Next, divide the dough into portions - I mostly divide it into thirds to make three 12 inch pizzas that are ample to feed two hungry people each. You can portion it up however best suits you.
  6. On a lightly floured surface, take a portion of the dough and roll it around from cupped hand to hand until it forms a nice, smooth, taut ball. Place on a sheet of reusable silicone paper (sold as Bake-o-glide in a lot of shops) or greaseproof paper which you have lightly dusted with flour and then sprinkled with polenta - the latter helps the dough not to stick. Cover with a large upturned bowl and leave the rest for an hour. Repeat for the remaining portions of dough.
  7. When ready to bake, make your sauce. This couldn't be easier - simply put everything in a blender or a jug for a stick/immersion blender and whiz until smooth. I check the consistency and add 2 tbsp of water if needed (swill the tomato can out with it first so not to waste the juice left behind).
  8. Put your bakestone in the oven on a middle shelf. If you haven't got one, use a heavy duty baking tray which won't warp in high heat. Preheat your oven as hot as it will go - usually this is around 240˚C for domestic ovens.
  9. Return to your dough and leaving it on the silicone/greaseproof, pat it out to a large round, making sure the edges are the thickest bit to help with containing the sauce later. Oil your hands if necessary and push and pat until it is paper thin in the middle (this dough has excellent oven spring so unless you love deep pan pizzas, go as thin as you dare).
  10. Spread with tomato sauce onto base using the back of a spoon to get it evenly distributed.
  11. Now to bake. You are going to scoop the pizza, still on it's silicone/greaseproof onto the metal baking tray without a lip (if yours is lipped, turn it upside down) then shunt it onto the hot bakestone. It's the poor man's version of using a pizza peel! Just be careful when opening the oven door as it is super hot so stand back and do use an oven glove to protect your hand.
  12. Cook for 8 minutes. The base should have puffed up and the will be set/dry to the touch but without any colour. The tomato sauce will have baked on and become richer and more intense in flavour as the moisture is driven off by the hot oven. If it's not quite done, give it another 2 minutes.
  13. Meanwhile shape and sauce up the next pizza.
  14. Use the metal baking tray to retrieve the cooked pizza and transfer to a rack to cool, whilst the next pizza cooks. Repeat until all the dough is used up.
  15. Once cold, which shouldn't take more than half an hour on a rack, remove the silicone/greaseproof and wrap the pizza tightly in two layers of cling film. There will be some flexibility in the cold pizza bases, which is good - no one likes a cardboard pizza! - so handle gently.
  16. Place in the deep freeze, stacked up, until needed.
  17. When ready to cook the frozen pizzas, preheat the oven to 240˚C again this time without the bakestone.
  18. Unwrap your pizza base and top with whatever you like, finishing with plenty of cheese and I like extra dried oregano on most of mine. Place directly on the oven shelf and give it 10-15 minutes to cook and the cheese to start to bubble and burnish. It will depend on how thick you made your pizza and of course, how large you made it so use the cooking time as a guide and bare in mind how different domestic ovens can be. You will know your own best. Happy pizza making!