I want to roll our pizza dough for mini pizzas and want to have them made up ahead of time for a large gathering. Any one have experience with this? I have had bad luck with the dough sticking to the plastic or wax paper beyond use. I will need to stack them.
Looks like par baking is the way- per the pizza experts
I know many well intended people suggested wax paper and I can tell you thats a good way to send a lot of dough to the trash can. It does not work, it adheres to the dough
You have to par-bake them. Bake them just for a few minutes, until the bottom is set. Then you can stack and store them like Boboli shells and add the toppings when you are ready to bake and serve. I used to work in a pizza shop and this it what we would do when we knew we had a large order that all had to be ready at once.
What JB said. We owned a pizza shop and par baking them IS the easiest way to do it.
Lightly flour the dough before putting it in plastic wrap or maybe try a parchment paper liner/wrap.
Hi jane-
I would roll out the 'mini' pizza doughs...line a cookie sheet with wax paper...prick holes on each crust...layer on cookie sheet...(mini dough...prick...wax paper...) and then refrigerate til time to use!
***I never have tried this...but seems as though it would work!!***
Best Luck!
michele/cat
Couple of options
1) don't use plastic... Use waxed or parchment paper. Semolina on the bottom, flour on both sides. You have to reslap them a bit because they shrink in the cold, and billowing clouds of flour should be flying off. STORE in coldest part of the fridge... Should be 35 degrees... Or the yeast eats the flour.
2) Portion ahead of time into balls (with the pinching tuck u set about 20 times per ball), lay on parch paper on baking sheets, and cold store with plastic over them after the 2nd proof. Pull out 2 hours before for the 3rd proof. ((This is how I was taught and what I do))
3) Parbake. Particularly good option if your oven doesnt go up to 650
I used to work in a place that sold pizza. I would press the dough out at the start of the shift, and than lightly back it so it would hold its shape. it also made sure that the crust did not turn out to doughy after the second baking with the topping on.
I wouldn't roll it, I would pick it up and stretch it to the desired shape or pan. It works much better that way. Ever watch a pizza chef do it at a pizza parlor or shop? That's how I learned and it works very well.
i would put some olive oil on it and put it on a cutting board and try to roll it. Put it in a cast iron skillet if you can... put some onions, salt pepper, peppers and mollarezza cheese.. yummy or call your local pizzeria for help. or go to rachel ray's website foodnetwork.com
I put flour on my roller. That helps me.
