Prebaking pizza bases
Does anyone have experience pre-baking pizza bases, and freezing them for future use…
I use the Tartine sourdough standard recipe, and often we dont get through two loaves, so I am thinking I could make one of the loaves into a couple of pizza bases instead that I could pop in the freezer, so I could take them out another day, splash on some sauce and cheese, and dinner is ready….
Any good tips for this?
How long should i bake them in the prebake phase? I imagine the freezing kills the ability for the dough to rise, so they need some baking…..