How can you pre-bake coca (pizza)?

Question

The Spanish coca is related to the pizza, so I guess the question can apply for both.

Normally I bake it in about 20 minute, should I take it out after 10 minute or later or sooner?

If I freeze it, can it be popped straight into the oven or should it be thawed first?

Edit: I've posted an answer below. Still wondering if you can take the pizza out of the freezer, put the filling on and pop it straight into the oven...

Answer 1

Did this for a lunch-rush special, prebaking individual pizzas (not thin-crust) in a slower oven with steam from a lg pan of water below.

Crusts were not at all brown nor crisp. Mushrooms cheese and other quick-cooking toppings needed no precooking.

A final assembled 5min high-heat crisping up was all that was needed.

I froze extra crusts but thawed them before use so no telling if freezer-to-oven is doable.

Answer 2

Apparently, pizza's can be pre-baked up to 80% of the normal baking time. People recommend:

• Baking without the filling (as this can make the base soggy).
• The filling should be pre-baked (otherwise the base will burn when finishing).

I've pre-baked 10 individual coca's and they're frozen. I'll report back how they turn out of the oven.

Edit: I did two straight out of the freezer, fresh ingredients. It worked pretty well, but not perfect (a little bit soggy). I'm guessing this was because the coca's were only 50% pre-baked.