Make the Dough: Prepare your favorite pizza dough. I often use my sourdough discard pizza dough or homemade pizza dough recipe which both make about three 12-inch frozen pizzas.

Shape the Dough: Once the dough is ready to be shaped into dough balls (according to recipe directions), divide the dough into equal sections, about 450 grams each. Shape into balls and let the dough rest for about 10-20 minutes. Roll out and press into a 12-inch disposable pizza pan.

Par-Bake the Crusts: Preheat oven to 425ºF. Par-bake each crust for 5–7 minutes until baked through on the bottom but still pale.

Cool and Add Toppings: Let the par-baked crusts cool completely. Add sauce, cheese, and your favorite toppings. Note: Cooked meat and cheese freeze well as toppings. Some vegetables do not - add those on right before baking the pizzas.

Wrap and Freeze: Wrap each pizza in two layers of plastic wrap. Freeze for up to 2–3 months.

Bake from Frozen: Preheat the oven to 400ºF. When you're ready to bake the pizzas, take them out of the freezer and unwrap. Bake depending on what type of pizza crust you prefer: Crispy Crust: Take out of the pizza pan and bake directly on a pizza stone at 400ºF for 15–20 min. Softer Crust: Bake in the disposable pan at 400ºF for 15–20 min. Best of Both: Bake in the disposable pan on top of a pizza stone at 400ºF. If you have the time, let the pizza thaw for about 30 minutes before baking in the disposable pan on a pizza stone/steel for an even fluffier and slightly crispy crust. Bake at 450ºF for 10-12 minutes browned and baked through.