6. You'd think that making a frozen pizza would be as easy as rolling out some dough, dropping some ingredients on it, and freezing it, but it's actually a lot more complicated than that. Some of the challenges in creating a good frozen pizza include the sauce combining with the dough and the crust becoming rigid after it is frozen and reheated. To prevent the sauce from combining with the crust, you can use a layer of modified comstarch as a moisture barrier between the sauce and the crust. This will prevent the crust from absorbing the sauce. Additionally, partially baking the dough and other ingredients will keep the dough from becoming too rigid after it is frozen and reheated. On second thought, you're probably better off not trying this at home.
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