Your tips for making homemade frozen pizza? I tried thekitchn's technique but found the crust underwhelming - a bit leathery after the final bake.
Have you done this before? What dough recipe do you use? I used my standard sourdough based on Chad Robertson's ratios and techniques in "Tartine Bread". Am I just a bit spoiled by the just-made (not frozen) pizza I usually make? Your thoughts and tips would, as always, be most appreciated. ;o)