NEW! Google Custom Search

Loading

Pizza

homemade's picture

Pizza (post #57221)

I would like to know how to prepare homemade pizza ahead of the day so that after our special holiday noon meal I will have pizza ready to put in the oven for supper.  How do I handle the crust to be ready long before I put it in the oven?  I ideally would like to have the crust all prepared and on the pampered chef stone ahead of time--like a day ahead unbaked, plus the additional toppings.  Is this possible?   Thank you.  I am a first time user to this site and to homemade pizza makings.


 


 


Edited 12/13/2008 1:11 pm ET by homemade

MadMom's picture

(post #57221, reply #1 of 9)

First, and most importantly, please go back and delete your email address, as it can be picked up by spammers.


Second, to answer your question, I use the FC pizza (I think it was issue #49) and when I make it (for my husband and I), I usually freeze any extra dough in discs.  They thaw out while the oven is heating up (with the stone in it) and I bake them for 3-4 minutes on parchment paper before adding the toppings.  That helps to keep them from getting soggy.  My hubby and I like ground beef and mushrooms, so I usually buy the ground beef in 4-5 lb sizes, cook it, and freeze it in portions large enough for the two of us.  I do the same with mushrooms, and also make homemade tomato sauce by roasting tomatoes with onions and carrots and pureeing them when they are done.  Also freeze that, and have been known to freeze grated cheese in the appropriate sizes.  Everything thaws out by the time the oven is heated.  If you are working, you can easily drag the fixings out of the freezer and turn the oven on as soon as you get home.  By the time you've changed into something comfortable, it's almost a done deal!




Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!
homemade's picture

(post #57221, reply #2 of 9)

Thank  you so much for your tips MadMom.  I plan to follow them for a better flowing family day at our home--time for other activities.   Much appreciated.  From Homemade.


Edited 12/13/2008 2:02 pm ET by homemade

MadMom's picture

(post #57221, reply #3 of 9)

Good for you!  My granddaughters like to make individual pizzas, and put toppings on as desired.  One likes pineapple (yech) but they love to be involved. 



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

homemade's picture

(post #57221, reply #7 of 9)

When you say discs that you freeze for the pizza dough, do you mean you roll them out to fit the stone size before you freeze them or just keep them small and roll them at the time to bake and prepare?  I would like to roll them out first and then freeze if that is what you have found successful.  Do you place them on parchment paper?  You can tell I am a beginner to the pizza making.  Will be better than boughten. 


When you write of roasted tomatoes and carrots for the tomato sauce, that is a whole other topic.  Maybe one thing at a time. 


Thanks, Homemade

MadMom's picture

(post #57221, reply #8 of 9)

Okay, first the dough.  I roll it out (or pat it out, which is more likely) about 3/4" thick and maybe 4-5" in diameter.  I freeze it in small zip-loc freezer bags, which hold it nicely.  When it's time to cook it, I take it out of the freezer and it thaws out while the oven is heating.  I also have a pampered chef stone, and you need to preheat it for thirty minutes to an hour to get it really hot (my oven goes above 500 degrees, but I usually set it at 500 for the pizza.)  I have found that one disc makes more than enough pizza for hubby and I to share, but if you are big eaters, you might want to make the discs bigger or make one for each.  I like to cook the toppings ahead of time and portion them also in zip-locs, makes life simpler for pizza night, because there is no cooking except for the oven.  There is no reason, however, that you couldn't roll out the dough and precook it (only for 3-4 minutes, though) and freeze it that way.  I just never figured you save that much time, and it takes up more space in the freezer.


About the roasted tomato sauce, it is so simple.  I sort of follow Gretchen's recipe, using tomatoes in the summer when they are flavorful.  You can add whatever you like to the tomatoes and put it all on a pan, lightly greased or sprayed with Pam.  I core the tomatoes, but don't bother to peel them.  If the peel and seeds offend you or your family, of course, you can get rid of them.  Most smaller tomatoes, I will cut in half, but larger ones I cut into thick slices.  Also slice the onions or carrots.  Put the whole mess onto a large baking sheet into a slow oven (maybe 250 degrees or so) and roast until it's all done (usually an hour or so).  I then puree it in a blender and freeze it in small containers to use for pizza, pasta sauce, you name it.  You can add salt and pepper if you choose, pour over a wee bit of olive oil, whatever!  It's a nice taste of summer in the middle of the winter.




Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!
homemade's picture

(post #57221, reply #9 of 9)

Wow.  You took time to give good instructions.  Now, I will try to use all the information and perfect (in a measure) before the holiday.  Will let you know later how all turns out.


From Homemade

Gary's picture

(post #57221, reply #4 of 9)

Hi. Welcome to CT. This is the recipe that MadMom was referring to.
http://www.taunton.com/finecooking/recipes/easy_pizza_dough.aspx

By the way, you posted your message in the software section. It would probably be better if next time it went into the "I'm looking for a recipe" section. Sections are picked using a drop down box that is the first line after you click the Post New button.

Let us know how the pizza came out.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

MadMom's picture

(post #57221, reply #5 of 9)

Thanks, Gary - I never noticed it was in the wrong section, LOL!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

homemade's picture

(post #57221, reply #6 of 9)

Thank you for the site for the pizza that MadMom was referring to.  I had checked if I had the magazine referred to and didn't in my collection so was glad for your information.  I am going to try to get a bit more experienced before I serve to the family.  My hope is to have three pampered chef stones in the oven at the same time on convection bake.  Will need to be organized as MadMom suggested. 


From, Homemade