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Pizza
I will be babysitting my grandchildren this weekend and I said I would make pizza for dinner for the family. I will have to make 3 pizzas. Her oven can only bake one at a time, so any suggestions about doing them ahead of time.
I had thought of doing this:
THE DAY BEFORE:
-prepare the pizzas (with toppings, etc.)
- parbake about 10 minutes each and then put in frig.
DAY OF DINNER:
- bake each about 10 minutes more.
Josie
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The FC pizza recipe has a LOT (post #69221, reply #1 of 19)
The FC pizza recipe has a LOT of suggestions for pizza "handling".
I would definitely NOT parbake. Even frozen pizzas aren't parbaked.
Just make them and freeze them. Bake them.
If you are having to make 3 pizzas because of different ingrdients, why not divide each pizza into the 3 ingredients so they will all be ready at once.
Hi, I am not making 3 pizzas (post #69221, reply #2 of 19)
Hi,
I am not making 3 pizzas because of different ingredients (They will all be the same). I need 3 cause that is how many I will need to feed everyone.
I guess I will just start baking an hour before and put each in for twenty minutes. Josie
Hi Josie! I have had good (post #69221, reply #3 of 19)
Hi Josie!
I have had good luck baking pizzas in series-- by the time the hungry horde has devoured the first one, the next one is out of the oven. Might not work for a bigger crowd, especially if teenagers are involved. The pizzas might bake faster than 20 minutes, depending on the oven. Does the oven in question have a pizza stone?
How old are the grandkids? The pizza assembly can make a great activity for them-- my 5-year-old loves making her 'own' pizza. You are a great grandma!
pie
The grandkids are 10,7 and 3, (post #69221, reply #4 of 19)
The grandkids are 10,7 and 3, plus 5 adults.
I do have a pizza stone, but admit that I have not used it after several attempts. About a year ago I bought a pizza paddle and a stone and attempted to make the pizza and then put it on the paddle. I have a lot of "stuff" on my pizzas and I made such a mess trying to put it on paddle and into oven that it was more like "pizza crumble". - and you should have seen the oven! -
So then I decided that "if it is not broke, don't fix it". Prior to this attempt I always used a pizza pan with holes on the bottom (to give a nice crisp crust)and my pizzas were always great. So now my pizza stone sits in the basement.
Perhaps I will bring my warming tray and keep pizza warm on that.
Josie
Dig out the pizza stone and (post #69221, reply #5 of 19)
Dig out the pizza stone and heat it up. sprinkle with corn meal and use it as a warming tray while the second one is cooking. Be sure to put it in a cold oven and bring it up to temp. That should give you some time to cook #3. Rich
We did what we did when we knew what we knew, now that we know better, we should do the better thing. Maya Angelou
Hi Josie, We make our own (post #69221, reply #6 of 19)
Hi Josie,
We make our own pizza every Friday night. I make the dough and sauce late morning so everything has time to set and rise. I do parbake my crusts 5 minutes or so, it seems to set the crusts before I add sauce and toppings. Getting the kids involved with helping, seems to defer "wait time". Lowest oven rack, high setting (475) and the pizza should be done before 20 minutes!
Enjoy your pizza but enjoy the grandkid time!!!
STJ4
PS I'm not a fan of stones unless they are WELL seasoned, conditioned and you are totally familiar how they work esp. in your oven!
Hi STJ4, Okay that was odd to (post #69221, reply #14 of 19)
Hi STJ4,
Okay that was odd to type.
You know as many failures as I have come out of the oven, home pizza takes the prize. Years ago...
The funny thing is, I never once thought of using the bottom rack! duh...
I gave up because the crust just did not resemble a taste I wanted.
You don't scare me
I have an African Grey
Hi, I have never baked my (post #69221, reply #15 of 19)
Hi,
I have never baked my pizza on the bottom rack Always 450 on the middle rack. What is the difference?
Josie
The bottom will cook (post #69221, reply #16 of 19)
The bottom will cook faster/hotter.
Make a larger pizza - like an (post #69221, reply #7 of 19)
Make a larger pizza - like an entire half sheetpan. Pizza should never have to cook anywhere near 20 minutes. Preheat oven to 475 for 20 minutes and bake at the l;owest level.
MEAN CHEF RECIPESagree, agree Mean Chef! (post #69221, reply #8 of 19)
agree, agree Mean Chef!
Thanks everyone! Can't wait (post #69221, reply #9 of 19)
Thanks everyone! Can't wait for the yummy pizza! To heck with the calories! Josie
Has anyone used the pizza (post #69221, reply #10 of 19)
Has anyone used the pizza pans that are made of "mesh"?
Josie
I used to make 4-6 pizzas and (post #69221, reply #11 of 19)
I used to make 4-6 pizzas and I did use a recipe that I par-baked the crust for 5-7 minutes. Much easier to decorate one at a time and pop into the oven.
If you have 2/3 racks in the oven, you can bake 2/3 pizzas and shuffle them 1/2 way through the baking time. You may not want to try a new recipe this time, but I can send you my old recipe if you like. Way back when, no internet, fewer cookbooks, and living overseas, my dad would make pizza out of Pillsbury Hot Roll mix and it was great! I justsaw some the other day and it brought back good memories of a big family and 4 pizzas later and no leftovers.
Par-baking a crust is very (post #69221, reply #12 of 19)
Par-baking a crust is very different from parbaking the entire pizza which is what was originally mentioned.
I am always interested in (post #69221, reply #13 of 19)
I am always interested in trying new recipes.
Josie
Hi, this is rather late, but (post #69221, reply #17 of 19)
Hi, this is rather late, but thought that you might like to know about a recipe on the King Arthur Flour site that is called "Now or Later" pizza. You can prebake as much as 3 days before and leave out or freeze. I always prebake and freeze. You won't be sorry.
Cheryl
It is nice to be important, but it is more important to be nice!
Are you baking the crust or (post #69221, reply #18 of 19)
Are you baking the crust or the whole pizza with toppings,etc.
I am talking about just doing (post #69221, reply #19 of 19)
I am talking about just doing the crust. I didn't mean to insinuate otherwise.
Cheryl
It is nice to be important, but it is more important to be nice!