Friday, Oct 19, 2018

Making Your Own Frozen Pizza

Our favorite meal of all time is pizza!  It takes time to make  pizza from scratch, so why not make 4-5 pizzas at once, bake one for dinner and place the other four in your freezer to serve later?  My hero Crystal Godfrey, with and I got together a few months ago to make a video on how to make  frozen pizza.  What a privilege it was to be with her for a few hours in her kitchen! These pizzas are my favorite because you freeze them uncooked (just like a Papa Murphy’s pizza) and then when it’s time for dinner, pull out the frozen pizza, remove the wrappings and after 15 minutes in the oven dinner is ready.  Crystal will be posting the video on her blog on Wednesday. You”ll have to check it out and view her many other how-to-videos.  She is amazing cook and has fantastic ideas on how to use your food storage.  I just love all her ideas!  Also, I demonstrate how to assemble frozen pizzas with the hosts of Good Things Utah here.     This video and more can also be found on the how-to-video section of this website.

Frozen Pizza

Yield: 4 large pizzas

  • 12 cups white flour
  • 1 tablespoon salt
  • 3 tablespoons instant yeast
  • ½ cup sugar
  • 2 tablespoons dough enhancer (optional)
  • ½ cup canola or vegetable oil
  • 4 cups water (warm)
  • 1 tablespoon oregano
  • ½ tablespoon garlic powder or garlic salt

In a large Bosch mixer (if you have a Kitchen Aid, divide the recipe in half), combine the flour, salt, yeast, sugar, and dough enhancer. In a glass liquid measuring bowl, warm the water in the microwave for 2 minutes.

Add the water and oil to the flour mixture a few cups at a time. When combined, let the dough mix for 2 minutes. Dough should be elastic and not stick to your fingers. Add more flour if too sticky, more water if too dry. Let the mixer knead the dough for 8 minutes.

Preheat oven to 500ºF. Place a pizza stone (best for a crispy crust) in the oven while it is heating up. Or use a greased baking sheet. Shape dough into a large circle, then cut it into four sections with a knife. Lightly oil counter top and roll out each pizza crust with a rolling pin. Fold over the edges and press down to form a crust. With a fork, pierce pizza dough every inch or two to reduce the number of bubbles in the crust. Sprinkle cornmeal or flour on the pizza pans and place pizza dough on pans by folding over half the dough on your forearm and then lifting dough onto pizza pan. Bake each pizza for 4 minutes at 500ºF. You can freeze pizza crust (when cooled) or continue with toppings.

Remove hot crust from oven and top with ½ cup cheese first (this will keep the frozen pizza from getting soggy). Prepare pizza sauce (recipe follows) and pour sauce on top of cheese. Pile on toppings; top again with cheese. Cool pizza and then wrap it in plastic wrap without the pan. Label “425ºF for 10 to 15-18 minutes” and freeze. You can also freeze extra sauce in zip-top freezer bags.

To serve: Do not defrost frozen pizza. Remove and discard plastic wrap. Place pizza on a pizza stone dusted with cornmeal, or on an aluminum pan in the oven while it is pre-heating to 425ºF. When the oven reaches 425ºF, bake for 15-18 minutes or until cheese is melted and crust is golden.

Pizza Sauce

(Yield: Sauce for 4 pizzas)

  • 1 large can (29 ounces) tomato sauce
  • 3 tablespoons oregano
  • 3 teaspoons minced garlic

Open the large can of tomato sauce and add oregano and garlic to the can. Divide the sauce between the four pizzas.

Question: I have never heard of dough enhancer what is it, what does it look like and where do you get it? I would really appreciate your help.  I was so excited when a friend of mine showed me the and it was YOUR video on how to make freezer pizzas that day!!! I have been wanting to find a good freezer recipe for the longest time!! Every friday is our traditional pizza and movie night so this could not have been any more perfect for us!!! Thank you!!!

Answer: Dough enhancer will help make fluffier baked goods, enhance the natural flavor, and increase dough strength and shelf life. It’s perfect for…. breads, pizza dough ,rolls, scones and muffins. Add dough enhancer to your favorite recipes for a softer texture, longer shelf life and better flavor.  Ingredients: Whey, soy lecithin, Tofu Powder, Citric Acid, Dry yeast, Sea salt, spice blend, corn starch, ascorbic acid (vitamin C), natural flavor. For more information on dough enhancer, click here.

I have found dough enhancer in the baking isle at the grocery store.  (Walmart, Macy’s, Kents, Ridleys, etc..)  I usually buy two or three cans of dough enhancer at a time, because I never want to be without.

Happy pizza night!  I hope you have a great weekend and that you will email again if you any questions.



  1. Hello Jenny,

    I saw you on and love your idea for the freezer pizzas! I’m hoping next week to get started doing this. I’m going to order your cookbook from and looking forward to all the good recipes. I’m all for freezing extra food for the many,many times I not in the mood to cook. This will make my husband happy! Thank you for your all you do!

  2. I watched your video on I can’t wait to try out your pizza recipe. Have you ever tried to substitute white flour with wheat flour? If so, how much wheat flour did you use, and what were the results?

    1. Thanks for watching the video. I know you will love this pizza recipe. I have tried using wheat flour (I use half white and half wheat) before, but my family likes all white flour pizza crust better. Check out my honey wheat bread recipe for a great wheat bread recipe. With that recipe, I usually bake 4 loaves of wheat bread and then use the leftover dough to make a pizza. It bakes up beautifully and tastes delicious.

  3. Just wanted to give a shout out for a GREAT recipe! I also saw your video on Everyday Food Storage. I tried halfing this recipe over the weekend because I have a Kitchen Aid and not a lot of freezer space. I made two pizzas plus turned some of the dough into yummy breadsticks. We loved the pizza and now have one in the freezer for later. This is the best pizza crust recipe I’ve ever tried. Thanks for all the great tips!

  4. I watched your video on every day food storage. I made the dough yesterday with part whole wheat flour. This dough is the best! Easy and wonderful.

  5. I’ve been trying to find the video of you doing the freezer pizza, and can’t find it with the links provided to the web site. Can you provide a working link please. I really want to try it.

    1. I’ve updated the link. Thank you for asking for a link update. You can also view another video I made with the hosts of Good Things Utah for more tips on making a delicious pizza that will freeze well. Happy baking!

  6. Thanks! So excited to try this!!! 🙂

    1. Thank you Julie!

  7. Thanks for a great recipe, Suzanne

  8. Hi there, I am wondering have many pizza’s this recipe makes. On the video you said 5, this blog says 4 and the book says 3. Thanks!

    1. Hey Monica, sorry about the confusion. In my book “3 pizzas” is an error. This recipe makes 4 large pizzas or 5 medium. Thank you for finding that mistake. I’ll let my publisher know so they can fix it before the next printing.

  9. It looks like the .net website is no longer working. Are you at the .com now? That looks like a survival food ordering site.

    1. My website is

  10. can you make this dough and freeze it in a ball (dough) state, rather than have to roll it out and bake it before hand? Thanks for your help looks like an easy recipe would love to try it i just dont have freezer space for the ready made pizzas.

    1. Yes, you sure can. It is a little tougher to roll the dough out really thin and big after it is frozen and defrosted, because it is more elastic when it defrosts. Just make a larger ball of dough for your pizza then normal and freeze it. Make only 3 dough balls for pizza instead of 4. After freezing, let the dough defrost on the counter or defrost slowly in the microwave. Roll it out and bake as if it were a fresh pizza. 425 for 15-18 minutes. Good luck! You will love this dough.

  11. Just a quick question about the stone…my Pampered Chef stones all say not to bake at above 425 (or maybe 450?) Just wondering if you use a different brand, or if they actually are OK at 500 for a few minutes.

    1. I bought my stone at Target years ago. I’ve heard that about the Pampered Chef stones. I would ask a Pampered Chef dealer to be sure. It will still help your crust to pre-bake it at 425..or 450 for 5-6 minutes or more. You will know it is done when the crust is firm enough to hold it’s shape. Thanks for stopping by! Great question.

  12. You say in the directions to put the frozen pizza in the oven at 425 as it is preheating? Then cooking it 15 minutes longer once it reaches 425? Wouldn’t putting the pizza in while it’s preheating overcook it?

    1. Good question, but the pizza defrosts while the oven is heating up. My oven only 2-5 minutes to heat up. I assume yours is similar? It does not over cook the pizza. If anything, depending on your oven, you may need to cook it an extra two or three min. to brown the cheese. I’m excited for you to try this pizza out. It is so good. So much better then a store bought frozen pizza.


  13. It’s taken me forever to find a pizza stone UGH LOL but they came in the mail yesterday! I ordered them especially to make this recipe with. I can understand the placing the frozen pizza into a preheating oven directions on my pizza stone say to not throw a frozen pizza onto a room temp stone into the oven. Thanks for all the tips I cant wait to give this a go!

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