Another way to enjoy home made pizza fast is to use the technique described in “Pizza to fit your timeline” by PJ Hamel published in a December 29, 2013 post. I love it. I make and par-bake pizza shells when I have time. I make small 7” shells for the air fryer and I make 11” shells for the regular oven. I par-bake for 7 minutes, cool, and freeze. (The 11” fit nicely in a 2 gallon zip top bag.) They defrost quickly and only take minutes to finish. I top, pop in a well preheated 425 oven on a pizza stone for 5 minutes, then turn on the broiler until the cheese is nice and melty which takes about another 5 minutes of careful watching so it doesn’t burn. So fast and good.

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