Fresh home-made pizza is one of the best things ever.  But who can be bothered to make a dough, let it proof, punch it, let it proof again only to still have to make everything you want on the thing?!

The solution I’ve found, (sad that it took me so long to implement even though we’ve been doing this at work since long before I started a year ago) is to make all the components separately and freeze them in individual portions.

For the base, simply make the dough as you would regularly, make enough for however many pizzas you want, and after rolling, freeze.

A sub-tip here is to freeze them all on a baking sheet with a piece of wax paper in between and once frozen, wrap individually in saran wrap to prevent freezer burn.

For the sauce and the toppings, make as per the recipes you like, and freeze in small zip lock baggies.  I’ve found this works brilliantly for garlic mushrooms, caramelized onions and sauce so far, and from work I know this also works with sausages (cut to size first).

When you want a pizza, simply pull one bag each of whatever you want on it from the freezer, let them defrost in the fridge (or in the microwave) and there you are home-made from scratch pizza any time you like.

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  5. Use lecithin to keep your bread fresh longer
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