Appears in Cook's Country February/March 2009
Most store-bought frozen pizzas taste like the cardboard boxes they come in. We wanted a homemade version with the ease of commercial frozen pizza, and the flavor and texture of fresh-baked.
WHY THIS RECIPE WORKS
Make-Ahead Pizza is tricky. Ice crystals that form in dough in the freezer puncture the yeast cells, inhibiting their ability to form carbon dioxide, which is what causes the dough to rise. To bolster the dough’s rising power, we added baki...