Individual Pizzas

Sunday night’s dinner.
Individual pizzas.  
Moe’s pizza was topped with sauted mushrooms and Italian Sausage
and mine  had mushrooms, black olives and fresh basil.  
The pizza crusts were made from dough that had been given a 4 day fermentation before baking.
 The crusts can be prebaked.  Just hand-shape, brush with olive oil and bake on a hot stone (I preheat mine to 500° to 550°F) for about five minutes.  Just long enough to set the dough.  Let cool and then  wrap well and freeze.  
 No need to defrost.  Just dress your pizza and bake.
Nice to have in the freezer for a quick dinner.
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7 Comments Add yours

  1. Linda says:

    I made individual pizzas on Saturday night for dinner….so funny I was getting ready to post!GMTA!L~xo

  2. Now I'm starving! I want yours- yum!xoxo Pattie

  3. Linda, seems we often have the same idea for dinner. Looking forward to seeing your pizzas.

  4. Ann..this is one of our favorite meals.. we always have ind.pizzas`too..except J makes ours..Yours are beautiful..yes..food can be beautiful:)

  5. Foodiewife says:

    that's what I'm talkin' about! I hear that fermentation makes the crusts taste better. I so need to make time to do this. we love homemade pizza. Terrific photos.

  6. Janine says:

    Yummy!! Great tip about prebaking the crusts!! Thanks!

  7. Katy ~ says:

    if I could make pizza this good, I'd don't know that I'd ever eat it out again.

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