I have been baking home-made pizza (home-made dough, toppings etc.). with great results, using a pizza steel and a ripping hot regular domestic oven. The base is crispy with leopard spots, and the crust puffy and chewey. The end result is far better than any of the pre-packaged supermarket varieties.
I'd now like to freeze individual pizzas so they could be reheated from frozen in a regular oven without a pizza steel for friends and family etc. What would be the best way to do this to get a pizza close to the original? I'm guessing the best approach would be to part-bake the base, leave it to cool, then add the cold toppings and freeze. My pizzas only need 4 minutes to fully bake, maybe 5 if I am baking a lot as the oven temperature falls.
I'm thinking of part-baking the base for 2 minutes. Would I need to do anything else for best results, including pricking the base or using pie weights to stop the dough rising? Is it worth adding a thin layer of olive oil to stop the dough drying out in the middle of the pie? Are there any toppings that would not freeze/reheat well? As to reheat times, I'm assuming 20 minutes in a 220C fan oven will be adequate, but advice much appreciated.
The dough recipe I use is a regular twice-proved one (4 hours max), with bread flour, water, salt, sugar, yeast and olive oil. I don't use a poolish or long fermentation times, and knead this for 10 minutes in a stand mixer.