> wrote in message
...
> On Thu, 24 Feb 2011 22:58:40 GMT, (Arthur
> Shapiro) wrote:
>
>>How do folks think this would work with a store-bought frozen pizza?
>>(Yeah,
>>I know it isn't gourmet but the convenience factor is worth something for
>>a
>>routine meal.)
>
> If you keep a plastic tub of live all-purpose dough in the
> refrigerator all the time, home-made pizza doesn't take much longer
> than opening a box from the freezer.
>
> -- Larry
>
>
Lately when I've made pizza I make several partially cooked pizza rounds.
Throw and press the dough to make a small round, Slide it onto the stone
for 90 seconds. Remove it and freeze it. When we want pizza at lunchtime or
something, I thaw it, top it, and bake it at 450F on the middle rack of the
oven. Lunchtime pizzas are made with less cheese, tomatoes rather than
sauce, and only a small amount of meat, if any. It's a nice change from a
sandwich.
Kent