Out of curiosity, I wanted to make personal pizza's.
Here's how I did it.
I made the dough as per this recepie.
I split the dough into 4 oz dough balls and put in a proofing container at room temp for 90 min.
After that was done, I rolled them out, and par-cooked the dough at 450F for 4 minutes.
Once out, I put in the fridge to cool.
Once they were cool I topped with sauce, toppings, and cheese. I went for a sausage and pancetta (pictured) and pancetta and pineapple.
Put the dough into the vac seal bag, and sealed. Tossed in the freezer.
When I want to heat one up. I take it out of the vac seal bag cook it for 370F in my air fryer for 7-8 minutes.
As you can tell from my photo, the dough did not fit in the bag that well. Doesn't affect taste or anything major; but when (not if) I do this again, I'll get some wider bags.
I find this is healthier and tastier than a Red Baron or other frozen pizza, and with a personal size, it's good for a lunch, quick meal, or I can pair it wiht a salad for a more full meal.
Hope this helps. Happy prepping
by BakingWaking
6 Comments
Ngl this is kinda smart 👀
hows the crust after air fryer? still crispy or nah
might try this cuz frozen pizza gets boring fast lol
I do this every month! I do pre freeze them before wrapping, everything sticks together better. I eat them fast enough that I’m not too worried about how they’re stored I’ll just cover with foil or press n seal and put them in a freezer bag.
Personal pizza’s what?
Maybe I’m misunderstanding something, but I would probably freeze it and then vacuum seal it, then freeze it again. That way you won’t disturb the shape, toppings, or sauce.
This is why they have the cardboard
Good idea par baking the crust, but I’d probably freeze it before putting it in the vacuum bag, that way all the toppings are a bit more stuck in place and there’s no risk of crushing the crust.