The concept is what is key here. You may top the pizzas as you please, but preparing, par-baking, and freezing the crusts are what makes it so easy when it’s time to eat! Doubling, or even tripling the batch makes all of this even more convenient.
Flatten each ball into a 6” round using the palm of your hand.
Place the rounds onto a large baking sheet. With a fork or a chop stick, poke all over the surface of the crust to prevent bubbling (this is called ‘docking’). Brush the surfaces with olive oil.
Remove the frozen crust from the freezer (docked side up) and place on the warmed baking tray.
* You want to bake the crusts about 80% of the way. Each oven varies a little. Pizza stones work well; just keep an eye on the dough when baking. When there is a slight browning of the edges you are ready to pull them out.
** If that day is now, upon removing the pizzas crusts from the oven continue from the third step below.
We suggest fresh marinara or a higher quality store-bought marinara. Use a sauce without added sugar (it darkens the sauce when in the oven).