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Karen --
 
How do you freeze your pizza shells?  Do you bake them first?  If yes,
how much -- partially or thoroughly?  Any tips would be appreciated.  The
pizza crust recipe that I prefer makes more than my husband and I can eat
at one meal and while I don't object to reheating pizza the next day, the
prospect of being able to have fresh pizza quickly and easily by pulling
a crust shell out of the freezer is extremely seductive.  Also, how do
you thaw the shells when you want to make pizza?  Thanks.
 
Jane (in VA)
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On Tue, 26 Mar 1996, Karen Bulmer wrote:
>
> I spent the weekend baking bread and pizza shells for freezing.  I love the
> rapid rise french for bread, hamburger buns, pizza crust, dinner buns...