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Zone36's avatar

Should I parbake homemade pizza pockets/calzones for freezing or leave them raw?

Asked by Zone36 (408 points ) March 9th, 2010

I want to make a bunch of pizza pockets, but I know I can’t eat them all now. I want to freeze some for the future.

Should I parbake them first? Or leave them raw to be baked later?

Or if there is a proper process to this please tell me.

Essentially I made pizza recently. I have leftover ingredients and dough. I definitely don’t want to waste them, so I thought this would be a good way to save them for later and be ready to eat.

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5 Answers

YoH's avatar

I have parbaked small pizzas so I don’t know why you couldn’t. I think the dough sets up better being partially baked and doesn’t absorb extra moisture from freezing.

YARNLADY's avatar

I always partially cook mine first, then put in the refrigerator over night. If they go straight into the freezer, they turn into ice cakes and are harder to cook.

DrasticDreamer's avatar

I would parbake them first. If you don’t, the crust won’t be as fluffy. I used to work in a bakery and parbaked bread, in my opinion, always tastes better.

Edit: I forgot to add that parbaking bread also makes it cook more evenly and it’s less prone to becoming burnt.

stevenb's avatar

When I make homemade pizza crust, if I want to save one, I will cook it for four to five minutes (the total pizza cook time is ten, @ 500 degrees), and then let it cool and freeze it. They keep for a month and a half to two month very well. Longer than that is not so good. Good luck.

Starburst's avatar

you really can do either. It just depends on how much time you want to spend on them when it is time to eat them.

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