Just wondering.... I have finally developed a good thin crust recipe , almost exactly like DKMs recipe. here is my question : have you guys/ gals made a thin crust recipe that you can freeze for later use ? I par-bake my crust when making a pizza, I would assume that if you were to freeze a pizza for later baking, that you would also "par-bake" it then sauce, and top it for later baking. I would appreciate any and ALL thoughts regarding this. Thank you.