It makes 6 make ahead 8” pizzas that can easily be thrown in a decent-sized air fryer.
https://www.seriouseats.com/new-york-style-pizza
I had a full batch of the NY-style sauce sitting in the freezer, taking up space. I figured this would be a good opportunity to use it.
I made the dough per the recipe.
Then, I portioned it out into balls that weighed in the neighborhood of 184-187 grams.
I have some 8” pizza screens I don’t use anymore. They fit perfectly in our Gourmia air fryer. I used those as a template for each pizza.
I par-baked them at 500* with only sauce on them.
After they cooled down, I topped them with cheese and pepperoni.
Then I gently vacuum sealed them, and threw them in the freezer for the kids.
I’m guessing they’ll cook in about 6-10 minutes in the air fryer. We’ll have to play around with that.
by derrick36
4 Comments
Mostly I’m just wondering about the singular pepperoni dead center. Looks good though.
FWIW. I formulate frozen pizza professionally as part of my work. I’d suggest next time, if there is one, to freeze the par baked crust “blank”, then top with ice cold sauce and cheese, quickly refreeze and then vac seal frozen. You wannna protect that crust from moisture.
This is a wonderful and useful post on Reddit. Thank you. I’d love to see a cost breakdown, if possible. So tired of seeing people on other subreddits trying to be frugal and what not, or complaining about low quality pizzerias, and I just want to scream at them, “it’s not hard and it’s cheaper to make it at home!” *Thanks to Kenji who upped my pizza game infinitely
Needs more pepperoni 🙂