Parbake and freeze for later on?

[PaPawsPizza]

Is there a successful method of parbaking a Sicilian or Detroit-style crust, freezing it ahead of time to be finished at a later date? I've heard of freezing a crust a little ahead of time. But, I'm talking a week or so?

[HansB]

Is there a successful method of parbaking a Sicilian or Detroit-style crust, freezing it ahead of time to be finished at a later date? I've heard of freezing a crust a little ahead of time. But, I'm talking a week or so?

Sure, par bake a DS with a bit of cheese around the edge for 5-6 minutes. They freeze well, I've used them after a few weeks frozen.

[PaPawsPizza]

Sure, par bake a DS with a bit of cheese around the edge for 5-6 minutes. They freeze well, I've used them after a few weeks frozen.

Great, thanks! I was wanting to freeze a crust and add the topping ingredients later on before baking. I wasn't sure that would work. That helps!

[HansB]

Here you can see that adding a bit of cheese keeps shrinking/pulling away from the pan to a minimum.

[PaPawsPizza]

Here you can see that adding a bit of cheese keeps shrinking/pulling away from the pan to a minimum.

That is awesome! Thanks for the illustrative comment... very helpful for a newbie!

[Elchimi]

Hans, Do you let the crust thaw or do you add toppings when it's still frozen?

[HansB]

Hans, Do you let the crust thaw or do you add toppings when it's still frozen?

I let it come to room temp.

[stickyD]

Here you can see that adding a bit of cheese keeps shrinking/pulling away from the pan to a minimum.

Wow, I just came across this test, you are wizard, Hans! 💪🏼