Instructions

1. Divide the kneaded dough into 3 equal portions instead of 2 (the dough balls will be about 9 oz each) and proceed with the rising step according to the recipe. Preheat the oven to 500 and shape the first dough ball into a crust on a cornmeal-sprinkled baking sheet, making sure it will fit inside a gallon-size freezer bag! Prick the surface of the crust all over with a fork to prevent bubbling.
2. Partially bake the crust for 2-3 minutes, until it is just beginning to get some brown spots. Allow the crust to cool on a wire rack while you bake the remaining two pizza crusts.
3. You can freeze the crusts “naked”, or add sauce, cheese, and other toppings. Naked crusts can go straight into a freezer bag (just top the frozen crust when you’re ready to bake). Topped pizzas should be flash frozen (I do this on a dinner plate in the freezer) until the toppings are solid before being bagged.
4. To bake a frozen pizza, preheat the oven to 450 and place the pizza directly on the oven rack. Bake for about 10 minutes until the crust is brown and the cheese is melted and getting brown/bubbly.