Hi Wilma, we like your idea of getting ahead for the holidays. It's best to par-bake your pizza crusts just slightly before freezing. Cook them until they are firm enough to pick up by an edge without them flopping over; you don't want to cook them to the point where they develop any color, but there shouldn't be any visible doughy spots in the center. Let the par-baked crusts cool completely on a cooling rack. You might want to put parchment squares between the crusts to ensure they don't stick upon thawing. Freeze for 1 to 2 months in advance. Let them thaw at room temperature and then top with sauce and toppings as you usually would and then bake. Happy pizza baking! Kye@KAF

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