Thaw out 9 dinner rolls (per pizza) on a greased baking sheet. Thaw the rolls until room temperature, but still a bit cold.
Preheat the oven to 450 degrees. Place a pizza stone on the middle rack in the oven as it heats (this heats the pizza stone).
Once the rolls are thawed combine 9 rolls into one dough ball on a greased surface and roll out into a circle to your preferred thinness.
Wrap the dough around a rolling pin and transport to a sheet of parchment paper. I like to sprinkle a little corn meal on before adding the pizza. This ensures that the pizza won't stick to the paper or stone after baking.
Let the pizza dough rest for 30 minutes (I like to use disposable pizza trays while the dough rests and for storage).
After 30 minutes transfer one pizza dough at a time (I leave the parchment paper on the bottom) onto to a heated pizza stone and par-bake in a 450o oven for 5 minutes or until set.
Remove from the oven and let cool on a wire rack. Par-baking (partially baking) your pizza crust for about 5 minutes before assembly and freezing you ensure that your crust will be crispy even after freezing.
Once the crusts have been par baked and cooled, top with pizza sauce (store bought or homemade) and add pizza toppings of your choice.
Once the pizzas are assembled you can flash freeze them for 30 minutes or just wrap them for storage. I like to place the pizzas back onto the disposable pizza pans for storage, but this is optional.
First wrap the pizza in plastic wrap or waxed paper, and then in aluminum foil.
Add a label with the type of pizza and date it. Freeze the pizzas for up to 3 months.
To Bake the Frozen Pizzas:
Preheat the oven to 425 degrees. If you have a baking stone, place it in the oven as it heats. Frozen pizzas can also be baked in a pizza pan or on a sheet of aluminum foil. Unwrap the pizza and slide into the oven onto the pizza stone. Bake for 8-10 minutes, until the crust is brown and the cheese is melted, lightly browned and bubbly. Cut into slices and serve immediately.