How can you pre-bake coca (pizza)? The Spanish coca is related to the pizza, so I guess the question can apply for both.

Normally I bake it in about 20 minute, should I take it out after 10 minute or later or sooner?

If I freeze it, can it be popped straight into the oven or should it be thawed first?

Edit: I've posted an answer below. Still wondering if you can take the pizza out of the freezer, put the filling on and pop it straight into the oven...
Apparently, pizza's can be pre-baked up to 80% of the normal baking time. People recommend:


Baking without the filling (as this can make the base soggy).
The filling should be pre-baked (otherwise the base will burn when finishing).


I've pre-baked 10 individual coca's and they're frozen. I'll report back how they turn out of the oven.

Edit: I did two straight out of the freezer, fresh ingredients. It worked pretty well, but not perfect (a little bit soggy). I'm guessing this was because the coca's were only 50% pre-baked.