Am stocking freezer to prepare for horror period at work... do you freeze homemade pizza bases before cooking...

[bloss]

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I think you can just wrap up the dough in cling film and freeze it. I haven't done it myself, but my friend does is all the time. She always makes double and freezes half.

I cook them until they are nearly done, freeze them and then defrost on the day I want to eat them, works fine.

Don't know about pizza but I freeze quiches and pies all the time - raw. Then defrost before cooking. Presume all pastry can be treated in the same way.

Macaroni cheese also freezes v. well (and you can add extra veggies in to make it healthier - I like mushroom and leeks)

I cook mine for half the time that I would if I wasn't freezing them (so for about 5 minutes), then freeze them. Then when i want to use them, I just dollop all the toppings on and bang in the oven (no need to defrost).

I make the dough, divide it into balls and open freeze it. Once it's frozen I put the balls in a bag. They don't take too long to defrost and cook fine.

I also make the tomato sauce and freeze it in ice cube trays, so that I can defrost the right amount each time, depending on whether the pizza is for us or the DCs.

I roll mine out on foil, put on the tomato/herb sauce base topping only, parbake, then freeze.

Then you can lob on other toppings without faff, easier when knackered.