I've done this a few times but they haven't turned out anywhere near as nice as when they are cooked fresh straight away. When cooked as soon as they're made the recipe I used said turn the oven up as high as it will go and the pizzas were spot on, really nice. Yet when I've made a batch and frozen some for later, cooking them at the highest temp left the outside burned and the middle barely cooked. I tried 200C after this and they were better but still over done on the outside and underdone in the middle. Does anyone else freeze your pizza and cook from frozen? Would a pizza stone help even cooking from frozen? Is the thinner the base the better for cooking from frozen? Any advice appreciated.