It's good to know that second 2 hour raise can be cut--that makes this good for a right-after-work dinner (instead of a "we won't be eating until 8" kind of dinner). The recipe says it will make 4 12-inchers. We won't eat that much at once, would the dough freeze? Or better to bake and then freeze to top later (like a homemade Boboli)? I'm looking forward to trying this out this week! It would be best to freeze the untopped baked pizza. When you're ready to use the frozen pizza, put your toppings on them, place them on a parchment lined baking sheet and bake on the lowest rack in the oven (not on a stone) for 8 minutes or until the crust is golden brown and the filling is bubbly. Molly@KAF

• Reply