One thing I have tried and seems to work extremely well is to make all of my pizza shells and par bake them, typically 6 or 7 at a time. I form them into the rounds pizza shape and bake them at 500 degrees on a pizza stone for around 6 minutes. Then I let them cool and freeze them in large freezer bags.
Once it’s time to make pizza, I thaw them briefly (the microwave for a few minutes on defrost works great) and then top them with my favorite toppings. Our latest favorite is red pepper pesto base with marscapone cheese and speck, topped with Parmesan. Amazing! And an easy way to have a freezer full of ready to cook pizza shells.

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