Freezing and reheating pizza
I'd like to make about 15 or so individual pizzas in advance of a lunch I'm hosting. I've been making sourdough crusts, and thought I would try freezing the finished pizzas. Is this a good idea? I know a pizza stone is best, but I don't have one and we're enjoying the pizza as it is. So I don't have that for the reheating. I could just make the crusts in adavnce and freeze them, but the one time I tried it they were a little soggy. I appreciate any thoughts on this.