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Make-Ahead Pizza
This recipe has every convenience of frozen pizza, but all the taste of homemade.
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from: CooksIllustrated.com
July 2008
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Brilliant! I’ll give it a try this weekend.
I’m anxious to try this recipe and technique. Thanks.
I’m glad to have the inspiration to freeze pizza prior to baking. I’ll definitely give it a try.
Does the frozen pizza need to thaw any before going into the oven? I’d be afraid the thermal shock of a frozen pizza landing on a 500º stone would shatter it.
Scott, I make frozen pizzas and put them directly on a preheated pizza stone all the time. Never had a problem.
Can this dough be made in a bread maker?
It sounds like a great idea and recipe, however, will parchment paper stand up to 500 degree heat without burning?
For m.venesky: I’ve yet to try this recipe but I put parchment under ATK’s St. Louis pizza recipe all the time. Any parchment paper not covered by the pizza will brown and become brittle, so grabbing the paper to pull the pizza out of the oven will just leave you with crumbles of paper in your hand.
I find that the parchment paper in rolls from the grocery store is a bit thicker than pre-cut sheets I got at a restaurant supply store, so whenever I do pizza I cut parchment off the roll, and then trim all but about 2″ of the excess off after putting the pizza on it. I leave one corner longer to use as a handle later, but not TOO much so it doesn’t curl up close to the element.