On Oct 6, 5:06 pm, "Kent" > wrote:
> "anthony" > wrote in message
>
> oups.com...
>
> >I normally wouldn't think of doing this. But my wife here in the Blue
> > Mountains of New South Wales, Australia, is having an exhibition of
> > her paintings and ceramics this October 6 (at the Hat Hill Gallery in
> > Blackheath, from 3 pm if there are any locals reading this.....) and
> > I'll be cooking for the party afterwards ...
> > I'm thinking of doing around a dozen mixed pizzas, using my usual high-
> > protein flour thin-crust base -- salami and vegetarian -- but I can't
> > see how I could do that many AND be at the gallery at the same time
> > for support etc. It's a small gallery so I'll be serving drinks
> > anyway...
> > I've never tried freezing pizza, hence the question -- how
> > satisfactory would it be to partially-cook all the pizzas in advance
> > and then freeze them, and pop them into the oven for a final high-temp
> > 5 minute blast on the night? Or should I prepare, do all the toppings,
> > and then freeze uncooked?
> > Any practical advice would be really welcome ... I know this smacks of
> > compromise, but it's going to be a hectic afternoon and night!
>
> This isn't quite what you asked for, but, I do the following. After you make
> your dough
> and rise it and make your round, you bake it at the highest temp. your oven
> will go for 90 seconds.
> Take that out, punch the middle, not the edges, down, wrap it in foil, and
> stick that in the freezer.
> When you want a pizza, you thaw the round, apply your tomato, cheese, and
> the rest, and bake it as you would initially.
> All of this has to be done on a preheated pizza stone.
> I don't think you can really freeze or new composed pizza leftover pizza and
> make it work.
>
> Kent

Thought I'd report on the result. I spent a couple of hours one
Saturday night ahead of my wife's art exhibition making 12 pizzas (14
really, but two were for immediate consumption!) -- very simple, just
a smear of tomato paste, mozzarella, some artichoke hearts and
marinated sheep's fetta for the vegetarian pizzas and some tasty
salami for the standard, and then sprinkled with parmesan and fresh
herbs (oregano and basil).
Cooked them in hot oven for six minutes -- everyting bound together
nicely. Let cool right down before packing baking paper between each
pizza and then wrapping in gladwrap. Then into the freezer.
Came the night a week later -- we ate at the gallery after the show,
which had a good big oven. I popped in my oven stones, and as soon as
the oven reached heat, simply slid in each pizza, two at a time, for
just five minutes. They came out crisp on the bottom, no sign of
freezer-sogginess, and looked and tasted as if they'd been freshly
cooked in one step. And they were being eaten faster than I could keep
turning them out. With just a 5-minute cycle in between pizzas, I was
finished cooking in just half an hour, and ready to get onto
exploration of some good Australian shiraz!
Cheers