I think you should be able to get away with part cooking then freezing then
a quick zap before serving. We make our pizzas and I often end up freezing
the left overs and reheating and they taste fine and the base gets crispy
again if I reheat on the pizza stone. Usually I do it in the microwave. If
you can make your task easier for the exhibition, go for it - sounds like
you'll have your hands full!

Good luck with the exhibition and the snacks! I love Blackheath - we're in
Sydney.

"anthony" > wrote in message
oups.com...
>I normally wouldn't think of doing this. But my wife here in the Blue
> Mountains of New South Wales, Australia, is having an exhibition of
> her paintings and ceramics this October 6 (at the Hat Hill Gallery in
> Blackheath, from 3 pm if there are any locals reading this.....) and
> I'll be cooking for the party afterwards ...
> I'm thinking of doing around a dozen mixed pizzas, using my usual high-
> protein flour thin-crust base -- salami and vegetarian -- but I can't
> see how I could do that many AND be at the gallery at the same time
> for support etc. It's a small gallery so I'll be serving drinks
> anyway...
> I've never tried freezing pizza, hence the question -- how
> satisfactory would it be to partially-cook all the pizzas in advance
> and then freeze them, and pop them into the oven for a final high-temp
> 5 minute blast on the night? Or should I prepare, do all the toppings,
> and then freeze uncooked?
> Any practical advice would be really welcome ... I know this smacks of
> compromise, but it's going to be a hectic afternoon and night!
>