My husband loves Papa Murphy's pizza, which are bought fresh but he always buys a couple and freezes the other one. Seems fine if it's thawed before baking. They are loaded with cheese and other toppings. I would say it would be fine to freeze.

I would not think it would be any different than any other frozen pizza. Maybe try one or two first and see how you like them.

I make pizza crust in Zorjirushi also. Any extra dough left from first pizza I roll out.....prebake 3minutes.....cool...wrapped well and freeze. Crust is ready to assemble pizza when ready for next pizza. I find it works well for me. Just the two of us now,....not 3 extra hungry kids...don’t need so much pizza at a time.

My mother used to freeze unbaked, fully loaded pizzas, they fermented. ☺ The secret to that is, put them into the oven still frozen. I've frozen cooked, left over pizza.

I haven't tried it. My preference would be to freeze the crust and add fresh veggie toppings later. Meat and sauce wouldn't matter so much. Cheese does what cheese does. It would probably be ok.

I have a favorite pizza dough recipe, which makes several. I freeze the dough in balls, then thaw and shape when I'm ready for it.

My mother used to freeze unbaked, fully loaded pizzas, they fermented.

Whaaaaat?

"I would not think it would be any different than any other frozen pizza."

Commercial frozen foods are flash frozen, quickly and under very low temperatures. What happens in a home freezer is very different.

Yes, you can freeze them. I would bake the crust 5 min then freeze it.

We grill individual size pizza and always make extra crust for the freezer. We grill one side, let cool and then freeze. It's still really good, but doesn't taste exactly the same as making fresh crust. Convenience sometimes wins over fresh!

Most doughs freeze very well. You can freeze yeast doughs before or after the first rise. For pizza I would let it rise, than roll out and stack with parchment between, put in a freezer bag or a Tupperware round "pie keeper". Do no pre-bake. That will give you the frozen pizza effect. Thaw it out loosely covered, never in plastic wrap or sealed.

I agree with freezing the dough instead of the pizza. If you start making small batches of dough, you might find that easy as well. I generally make enough dough for two pizzas and leave half the dough in the fridge for two days, and that works well for me.

I bought some 12 inch round cardboard (made for cakes/pizza) to give a bit of support to the flat dough but I agree with Wildchild about parchment also. Will probably use freezer bags.

I also am thinking of not prebaking, it seems like that would kill the yeast, and a little rise while thawing sounds like a good thing.

I have made pizza dough and frozen them quite often. I wrap them tightly, but not *too* tightly is plastic wrap. The dough will still rise a bit as it freezes. I thaw them on the counter for several hours before rolling out for pizza.

eta: I just form the pizza dough into a ball when I freeze it, then when it's completely thawed and it rises some more (you have to take the plastic wrap off) I let it rise more then roll it out to form the pizza.