I have a round, metal pizza tray that is mesh so the hot oven air reaches the bottom crust and crisps it up. I found it at a restaurant supply store and it was really inexpensive. It's much easier, lighter and more effective than my pizza stone.
I have made and froze some pizzas, I have apparently went overboard with toppings and we are trying to figure out the best way to evenly heat through from frozen.
Marianne - nice gesture to make homemade pizza for others. A couple possible solutions... If parts of the toppings are loose, remove them (either frozen or thawed), set aside, then reheat or bake the pizzas. Use the extra toppings for something else, or gently heat in a frying pan and serve with the pizza. If the too-much toppings are integrated in the pizzas, bake in a covered dutch oven, at lower than usual temperature, with added liquid (all to prevent burning the crust while cooking through). The resulting texture might be more like a cooked filled pasta or baked sandwich, but will still taste good.
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A couple possible solutions...
If parts of the toppings are loose, remove them (either frozen or thawed), set aside, then reheat or bake the pizzas. Use the extra toppings for something else, or gently heat in a frying pan and serve with the pizza.
If the too-much toppings are integrated in the pizzas, bake in a covered dutch oven, at lower than usual temperature, with added liquid (all to prevent burning the crust while cooking through).
The resulting texture might be more like a cooked filled pasta or baked sandwich, but will still taste good.