No one has mentioned par-baking the crust for ease of transfer regardless of baking surface. I usually make enough dough for 6 11" pizzas, approximately 1200 grams worth. After rising and shaping, I par-bake each crust at 425° for 5 minutes, just until I get tinges of color on the edges. After cooling, I'll freeze the ones I'm not using immediately and then take them out of the freezer as I need them. This has made my pizza life go so much easier! Try it, you'll like it.

• Reply