I normally wouldn't think of doing this. But my wife here in the Blue Mountains of New South Wales, Australia, is having an exhibition of her paintings and ceramics this October 6 (at the Hat Hill Gallery in Blackheath, from 3 pm if there are any locals reading this.....) and I'll be cooking for the party afterwards ... I'm thinking of doing around a dozen mixed pizzas, using my usual high- protein flour thin-crust base -- salami and vegetarian -- but I can't see how I could do that many AND be at the gallery at the same time for support etc. It's a small gallery so I'll be serving drinks anyway... I've never tried freezing pizza, hence the question -- how satisfactory would it be to partially-cook all the pizzas in advance and then freeze them, and pop them into the oven for a final high-temp
5 minute blast on the night? Or should I prepare, do all the toppings, and then freeze uncooked? Any practical advice would be really welcome ... I know this smacks of compromise, but it's going to be a hectic afternoon and night!- posted
16 years ago