When to Freeze Detroit Style Pizza

I have made the DSP a couple of times (using 2 8x10 pans). There has been a learning curve, but they are delicious. I am thinking of making a bunch to have for a party. I don't want to get more pans! Can I freeze the dough after it went in for the first 6 minute bake? Should I make them all the way, freeze then reheat??

Any advice helps!

Thank you.

(Shown: vegan cheese and veggies)

Medium img 8184.jpg

Karen G.
posted about 3 years ago

Save 0

Karen, I fear you might be in heading into uncharted territory here. The best way is to simply try.

That said, I've frozen pizzas before-- pan and thin crust. I've found that both make acceptable leftovers, but aren't nearly as good as a fresh pizza.

If your goal is to make a bunch for a party, can't you parbake a number of crusts and just finish them slightly before the guests arrive, then reheat when you're ready to serve? It'll definitely be better than freezing, thawing and reheating.

Thumb raji
Raj Irukulla admin
posted about 3 years ago

Thanks Raj. How do I store the par baked pizza?

Karen G.
posted about 3 years ago

Hey Karen,
I've been down that road before :)
Can you do it? --> Yes.
Can you freeze the entire finished pie? --> Yes.
Is there sth. that Needs Special Attention? --> Yes, there is:

1) Take your pie out of the oven slightly earlier compared to making the pie for subsequent consumption.
2) Thaw your pie slowly. (if Party is at night, take out in the morning and let sit at RT until then)
3) Cut your Pizza into servings (rather smaller than bigger) and reheat those with spaces in between the pieces (do not reheat the entire pie as one as it takes much longer for the heat to penetrate into the middle of the pie!)
4) If you use toppings that burn easily like onions, leave those out when making your Pizza and add freshly when reheating.

I must agree with Raj that a fresh Pizza tastes better but this also depends on the Pizza style (Pizzas with thick bottom are not so much affected as Pizzas with thin bottom bc there's more mass which doesn't dry out as much). However, reheating individual slices of pies with thick bottom holds the upside that the dough is crisp all the way around the slice :-)

Ulli Haus
posted about 3 years ago

I would freeze the slices loosely covered. Once completely frozen, I'd vacuum seal them in portions I'm likely to consume (like 2 pcs together). Don't vacuum seal before it's frozen because it will squish the pizza down.

Eric Mooney
posted 25 days ago

Sign In to reply to this post