Frozen homemade pizza:
Start with the crust.
1 cup warm water
1 tablespoon sugar
1 teaspoon yeast
2 3/4 cups flour (bread flour works best)
1 teaspoon salt
Mix all ingredients together. If you have a bread machine with a dough setting, this works with that. Otherwise, knead until smooth, then roll into a ball and let rise under a moist towel for about an hour. Once it is risen, punch it down. Preheat the oven to 450 degrees.
Cut the dough into appropriate amounts. This amount of dough can make one very large pizza, two medium pizzas, or four small personal pizzas. Two medium pizzas will fit nicely into gallon freezer bags. Then spray some oil on cooking pans and spread the dough out. Keep in mind that the dough will shrink slightly when you bake it.
Then, without putting anything else on, put the crusts in the oven for 2-5 minutes. It should be firm to the touch. Then put the sauce, cheese, and toppings on. Once you’ve put them on, put the pizza in a freezer bag (or thoroughly wrapped in foil and then in a regular plastic bag) and let it lie on a flat surface in your freezer until frozen solid.
To reheat, leave the pizza out while you preheat the oven to 500 degrees. Once it’s heated, bake on the bottom rack of the oven for 15 minutes. If the center of the pizza is warm and the cheese is melted there, then it’s done. Cool before serving.
It might help to write the instructions on the bag with a permanent marker before freezing. You can do it after, but the bag will be moist and the marker won’t work very well.
Also, if you want to make the recipe without freezing it, preheat to 500 (or the max temp of your oven), put all toppings on, and bake for 10 minutes on the bottom rack. Cool, then serve.
If you’re putting fruits, vegetables, or fungi on, it will probably help to cook them beforehand. Mushrooms and bell peppers, for example, are very juicy and leak after baking the pizza. By cooking them, you get the liquid out so that it doesn’t dampen the pizza. Just stick them in a pan on high heat until they’ve shrunk.
For cheeses, mixes work well. I’d recommend mixing about half mozzarella with an italian blend, if you can find one in your grocery store.