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Thaw the pie in the refrigerator overnight. Brush the crust with olive oil and bake at 400 for 30 minutes. She said the dough can get hard because it is too dense if it is not allowed to rise. The olive oil also helps with moisture. They aslo recommend baking in the middle of the oven.
In one of my own follow-up messages, I mentioned that these are being made to be sold by someone else when a customer orders them. Thus, thawing them overnight would defeat the purpose of having them frozen in the first place. In addition, were they not frozen, they would normally take only 10-12 minutes at 500 degrees, and 30 minutes would just be too long to expect someone to sit and wait for a pizza at an art gallery that just happens to have a café. Thanks anyway.
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I'm a personal chef and often make pizzas for my clients to freeze and reheat. The process: roll out or shape doughs and place on cornmeal dusted cookie sheet. Bake at 450 to 500 degrees for about 4 minutes or until the dough looks set. Do not brown. Cool on racks and then top with whatever you like. Wrap in foil, then saran wrap and freeze. To cook: Preheat oven to 475 degrees. Remove pizzas from wrap and place on cookie sheets or directly on oven rack. (My clients don't have pizza peels.) Bake until crust is browned and toppings are bubbling (about 8 to 12 minutes.) Hope this works for you.
Thanks, but this is exactly what I have already been doing, which is why one of my earlier replies said, "the crust on the cooked pizzas (even partially cooked) became quite hard when reheated." That is why I also asked what could be done to modify the dough recipe so it would prevent the problem without changing the taste and character of the crust TOO much.
If blueberry muffins have blueberries in them, what do vegan muffins have?