I pre-cook the crusts before freezing. I make pizza dough in my bread machine. I get four dinner plate sized pizzas from one batch. I shape the crusts, sprinkle on a little corn meal and put them in a large, lightly oiled, cast iron skillet. I turn them once during the cooking which takes only a couple of minutes on a side. They are just cooked through--and very lightly browned. I cool and freeze. I've kept them for up to two months. When I'm ready to use them, I put on the desired toppings, bake at 400 degrees for 15 minutes or so. Everyone gets exactly the pizza they want. I also freeze sauce in 8 oz. cup yogurt cups. That's enough to cover two crusts.

I don't like those twist ties. Sometimes, we don't get them tight enough. Sometimes, they are laying all over the countertops, sometimes, I can't find a single one when it's needed. I love these clips! They've got a magnet on the back so I stick extras on the side of the refrigerator within easy reach. They hold bags tight with no slippage & are easy to use even with arthritis. We use the different colors for different products so they also eliminate the need for some labeling of regular standard stuff like oatmeal muffins w/apples versus oatmeal muffins w/walnuts. I also use the KA bakery bags & these clips hold them much tighter than I could ever accomplish with those wire twist ties things. /tricia Here is a link that might be useful: Clippy Things

Sally: You can par bake and freeze. I always baked the dough just til I saw tan specks starting on the crust, or when the dough is just firm enough. Then I put them on a rack to cool fast and into the freezer. Don't stack them too high until they are frozen. If you overcook a little you can brush some water on the dough, to stop it from cooking too much, while baking. Maureen you are supposed to let the dough rest,so you can continue. Will you try forking it. For crying out loud !!!!! Beanthere: You can do this too. I got it down to where the ParBaked was coming out better than the fresh dough. It's just a litle touchy with the thinner dough but if it is at least 1/4 inch thick on the bottom ,your OK. I have baked Pizza every which way but now I bake in pans, for me it's easier and a little cleaner. I guess I'm an outcast. LOU

The recipe I based mine on is from Red Apple Guy on Food.com. It's a good recipe, and quite successful with commercial flour. I made it with King Arthur whole wheat (once, at least, with the Organic white whole wheat, and also with the regular red whole wheat). Both are regularized at 14% protein. My recipe starts with milling the flour (thanks, Grainlady). This makes a difference in the taste. It doesn't have the bitterness of the degrading oils that occurs after it's made into flour. A good alternative is if, like Ann T., you have a local artisan mill from which you can buy good fresh flour. The wheat I use has been tested for a general protein level of 14%. When I used the weaker, locally available wheat, it was too weak. Whole Wheat PizzaMill flour: ⢠204 grams hard white wheat ⢠135 grams hard red wheat Add to mixer bowl with: ⢠22 grams barley malt powder ⢠Pinch or scant 1/8th tsp ascorbic acid (vitamin C crystals) ⢠7 grams dry salt (any kind) (heaping tsp.) ⢠scant 2 grams active dry yeast (heaping 1/2 tsp.) ⢠241 grams water ⢠22 grams olive oil (I use EVOO for the flavor, and it seems to be well enough shielded by the dough not to go weird at the high heat) Mix with Danish dough whisk or flat wooden spoon and let rest for about five minutes. Knead with dough hook for about five minutes. Transfer dough ball to baking surface (silicone mat, lightly oiled is good), and cut into usable portions. This recipe makes one really big pizza, two medium, or four individual. An individual portion is about 152 grams. Spray sandwich ziplocs with oil and put each portion in one, or the whole thing in a larger bag. Put all the bags in a gallon bag. Chill (hydrate) for at least 24 hours. Remove dough from fridge and turn out onto oiled thin aluminum pizza pan when you preheat the oven with baking stone to 500ð F. Shape the dough into a round, using gravity, as usual, but don't overwork or use your knuckles--keep it from tearing. Let it rest for about half an hour. After it has relaxed a little, you can adjust the shape. Add toppings. Bake for 9 minutes, or whatever is appropriate for your oven. Notes: I use a thin pan because the wetness of the dough makes it not slide well. The pan works fine on the stone. Your oven and stone may be different--you may need to adjust the temperature and/or time. I haven't frozen this in balls since I perfected the recipe, but I don't know why it wouldn't work. Freeze immediately if you're going to freeze, and move to fridge a couple days ahead so it can thaw and the yeast can get to work. Freezing baked is a good idea. This dough is good for four days in the fridge. Day one is a little underdeveloped. Day two is ideal. Day three is a bit less so. Day four is flatter and crisper. After that, the...