Author Topic: To FREEZE Or Not To Freeze Pizza  (Read 9371 times)

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Offline BIG Daddy

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To FREEZE Or Not To Freeze Pizza
« on: July 20, 2005, 12:52:27 PM »
I need help!  I make a darn good pizza (friends, family and small children say so) and have been approached by a good friend to FREEZE a pizza for him.  He is having company in a few days and wants me to make a pizza for him and freeze it so he can cook it whenever he and his company decide they are hungry.  I tried my best to talk him out of it, but he is insistant.  My question is: Should I cook the complete pizza and FREESE it and his cooking will simply be a "heating" of the pizza; or should I make the pizza and FREEZE the complete RAW pizza; or should I par bake the crust and add the toppings and then FREEZE the pizza?  I am pretty much at a loss as to the best way to go.  Help......Please.......
BIG DADDY
BIG Daddy


Offline Pete-zza

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Re: To FREEZE Or Not To Freeze Pizza
« Reply #1 on: July 20, 2005, 01:54:24 PM »
BIG Daddy,

I think you will find that just about all of the approaches you mention have been tried with varying degrees of success. Tom Lehmann, an expert on pizza dough, generally recommends to professionals that they par-bake crusts and then dress and freeze for future use. Here are a few examples of his thoughts and advice on such matters:

http://www.pmq.com/cgi-bin/tt/index.cgi/read/17968
http://www.pmq.com/cgi-bin/tt/index.cgi/read/17762
http://www.pmq.com/cgi-bin/tt/index.cgi/read/3996
http://www.pmq.com/cgi-bin/tt/index.cgi/read/1711

I tried par-baking a Lehmann NY style crust and reported on my results, along with a few photos, at Reply #129, page 7, at http://www.pizzamaking.com/forum/index.php/topic,576.120.html.

One of our members, Ian, reported on his approach to this problem at Reply #11 at 
http://www.pizzamaking.com/forum/index.php/topic,736.0.html.

Good luck.

Peter