Homemade frozen pizza is easier than you might think. Sometimes on busy weeknights, there’s nothing like throwing a frozen pizza in the oven. Once you learn how to make your own version, it’s hard to go back to those store-bought pizzas! Learn how to make this simple yet delicious homemade frozen pizza in no time!
We love frozen pizza around here. Jeff and I try to show a reasonable amount of restraint, but anytime both of us are too exhausted to throw dinner together and there aren’t readily available leftovers, pizza happens.
Occasionally, if one of us has had a bad day, pizza happens. It is what it is. He puts pepperoni on his half; I add pineapple to mine (shut up). We douse both sides with crushed red pepper.
For a long time, our go to was Amy’s Organic. After awhile, I realized that pre-packaged pizza is expensive, and frozen pizza isn’t difficult to prepare and have ready to go.
This homemade frozen pizza recipe is easy to make, and can be tweaked according to your personal preferences. Each component can be prepared from scratch, or you can go for a semi-homemade version to save time.
Homemade Pizza Dough and Sauce vs. Store-Bought
Pizza dough and sauce aren’t difficult to make from scratch, but they still take some time. We’re all short on time these days, and there’s no shame in cutting corners here and there.
Sometimes I make everything from scratch; sometimes I don’t. This is a no judgement zone. Surprisingly, you can find reasonably priced options at the store that aren’t full of preservatives and don’t skimp on flavor.
The pizza sauce isn’t quite as much of a bargain at $4.99, but I love how simple the ingredients are and it definitely tastes better than the cheapest options. One jar is enough to make two pizzas. If you’d prefer to make everything from scratch, I have a few basic recipes below.
Easy Pizza Dough Recipe
Yields enough for 2 pizzas
- 2 1/2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 cup warm water
- 1 teaspoon extra virgin olive oil
- 1 large egg yolk
- 1 teaspoon kosher salt
- In a food processor, combine the flour, yeast and sugar. Turn the machine on and add the water, then allow the dough to come together for 20-30 seconds. Let the dough rest for 5 minutes, then add the oil, yolk and salt. Run the machine for another 30 seconds.
- Place the dough in a large oiled bowl and cover. Allow the dough to rest until it has doubled in size, approximately one hour. Divide the dough in half. If you’re only making one pizza, wrap half the dough in plastic and refrigerate.
Easy Pizza Sauce Recipe
Yields enough for 1 pizza
- 1 (28-ounce) can whole tomatoes, drained
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon dried oregano
- 1 small clove garlic, minced
- Place all of the ingredients in a food processor.
- Puree until the ingredients are incorporated, with a slight amount of texture remaining.
Additional Homemade Frozen Pizza Notes
- The one issue I run into with preparing frozen pizza from scratch is that I’m limited by the width of my freezer. When you buy pizza that’s already frozen, you can immediately store it sideways. If you try to do this with the pizza while it’s still at room temperature, there’s a chance the sauce and cheese might slide down. Therefore, it needs to be stored flat or on an angle. Since I own a side-by-side refrigerator, I need to store it at an angle while it freezes. This means I can’t roll out a very large, thin-crust pizza. If you have a top or bottom-freezer style refrigerator, you’ll have the option to roll out a larger crust.
- Aim to wrap the pizza firmly to lock the ingredients in place and prevent frost, but not so tightly that the plastic film mashes the cheese and sauce into the dough.
- I highly recommend purchasing a pizza stone if you want a firm, crispy crust. You’ll use this when you cook the frozen pizza.
Looking for more pizza recipes? Be sure to check these out!
- Caramelized Onion Arugula Pizza
- Three-Cheese Naan Pizza with Arugula and Balsamic
- Grain-Free Paleo Pizza Crust
- All-purpose flour as needed
- 1 pound pizza dough, room temperature (either store-bought or homemade)
- Optional: 2-3 teaspoons extra virgin olive oil
- 1 - 1 1/2 cups pizza sauce (either store-bought or homemade)
- 1 1/2 - 2 cups shredded mozzarella cheese
- Optional: additional toppings such as pepperoni, sausage, mushrooms, olives, additional cheeses, etc
- Preheat the oven to 425 degrees F. Line a large sheet tray with parchment paper.
- On a very lightly floured surface, roll out the dough to the desired shape (make sure to keep it within the constraints of your baking sheet). If the dough begins to shrink at any time, lift and allow it to fall, turning it like a wheel so the weight helps stretch and form the larger shape.
- Place on the prepared baking sheet. You can optionally brush with the olive oil (this will crisp up the surface a bit). Bake for 9-11 minutes, until the dough is firm but not overdone (remember that it will be going back into the oven) Keep an eye out for potential air pockets during the last few minutes, carefully deflating any that appear with a fork. Allow to cool.
- Spread the sauce over the crust, leaving about 1-inch around the edges. Top with the cheese and any additional toppings, if using.
- Wrap in 2-3 layers of plastic film to secure the toppings in place. Don’t wrap too tightly to avoid mashing the toppings before they have a chance to freeze.
- Freeze either flat or on an angle, depending on the width of your freezer. Once the pizza is frozen, it can be stored upright.
- Preheat the oven to 425 degrees F, preferably along with a pizza stone for best results. If you’re not using a stone, you can cook the pizza directly on the oven rack, or on a preheated baking sheet.
Cook for 11-12 minutes, or until the cheese is completely melted.
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