Does anyone else pre (partially) bake their pizza crusts to be frozen and finish baking with toppings later? I have been using the crust recipe from The Bread Bible for years and I love it...an easy to make, very wet dough. It works great when I cook it for about 5 min and then freeze it to use later (5 more min with toppings added right from the freezer). I have been reading more about the pizza crust recipe on this site and want to expand my horizons but love the convenience of taking a crust out of the freezer and having dinner ready 10 min later. Will this method work for most crusts? It may not be the best method but until I started making my own crusts with an overnight ferment I had no idea how tasty a crust could be...I realized that a good pizza is more about a great crust with less toppings.