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Freeze homemade pizza

By on July 27, 2011


Dear Sara:

I want to make a large batch of pizza dough and freeze it for later. Would I fully bake the dough, then freeze it? Or would I just flash freeze the dough? — S.C., Ohio

Dear S.C.:

You can freeze homemade pizza. You can freeze it cooked or uncooked. If it’s uncooked, you can freeze it on your baking pan for a couple of hours. Once it’s frozen, use a spatula to remove it from the pan and then wrap it with plastic wrap. To cook: Thaw it or cook it frozen. If your pizza is already baked, then I’d wait for it to cool, cut it into pieces to save freezer space, wrap it in foil, and freeze. You can freeze just your homemade dough, too. Freeze it after you punch it down after the first rise. Thaw it in the fridge. Once thawed, you can put it in an oiled bowl to rise. Then stretch and shape it, add toppings, and bake. Or you can prebake the crust and add your toppings, then wrap it and freeze. You can read a popular pizza dough discussion on my forum, too:

Dear Sara:

How can I best freeze broccoli? I have bought bags of stir-fry veggies with small pieces of broccoli in them and just thrown the bags in the freezer and they were fine. Can I do this for regular-sized heads of broccoli? Thanks. — Avril, the Netherlands

Dear Avril:

You’ll want to soak fresh broccoli in brine water to remove any dirt or insects, then rinse it. Break it into sections, blanch the broccoli in boiling water for about three minutes. Remove the broccoli and place it into a bowl filled with ice. This cools it and stops it from cooking any further, which would result in broccoli that would fall apart when cooked later. Then place it in baggies or freezer containers.

Dear Sara:

Besides topping cereal, yogurt, and mixed in veggie burgers, how else can you use up wheat germ? My mom never let me leave the house with just a cold bowl of cereal, unless it had wheat germ in it. I have a jar and need to use it up. — Palooka, Missouri

Dear Palooka:

You can add it to smoothies, oatmeal, pancakes, waffles, fruit desserts, salads, egg salad and chicken salad sandwiches, quick breads, meatloaf and meatballs.

Dear Sara:

I lost your recipe for making vanilla. Can you run it again? –Jo Ann S., email

Dear Jo Ann:

You’ll need: 2 cups vodka (you can use rum, too), 6 vanilla beans cut into 1-inch pieces, and a jar with a tight lid. Combine vodka and vanilla beans in the jar. Cover the jar, and let stand for at least six weeks in a cool, dark place. Shake the mixture several times a week. After half the vanilla extract is used, add more vodka to cover the beans. The flavor in the beans is gone when the vodka no longer turns a dark amber color. You can find cheap vanilla beans on eBay.

photo by L. Marie

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