Last Friday I talked about homemade pizza and how I make it and freeze it. There were lots of questions in the comments so I decided to answer a few of them here. First off, I bake the pizzas before freezing, though not fully. I undertake them by a minute or two. The key is to get the crust fully cooked but not browned. Then I cut the pizzas in quarters and freeze them in ziploc bags. If I want to freeze them whole or in halves I use the 2 gallon ziploc bags.
When I want to reheat the pizza is usually pull it out and thaw it on the counter for 15 minutes or so. Then I warm it in a cast iron skillet – crazy I know. Pizza reheats much better in a skillet than it does in the oven, I think it doesn’t dry out as much and the crust gets much crispier.
So if you have any more questions about freezing and reheating homemade pizza let me know, I’ll be more than happy to answer them.Filed under Cooking | Comments (2)