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9 May 19, 12:36 PM |
#1
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Imagineer
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Home made pizzadough help
Any good cooks out there?
I have my family coming for dinner Saturday, but I'm literally out all day Saturday, getting in 30 mins before they arrive. I had wanted to make home made pizza, I make the dough and the sauce from scratch then add toppings. I don't have time to do this but I could a) make the dough and sauce separately on Fri night, and store in the fridge wrapped for 24 hours b) Make the whole fresh pizzas, store cling filmed on the baking tray in the fridge ready to go straight in the oven. Any pitfalls anyone can see? Does dough go off quickly? Thanks
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Mitch xx |
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9 May 19, 12:39 PM |
#2
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Imagineer
Join Date: May 08
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What about the ready made bases, you can get them in sainsburys and just have toppings ready x
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2004 Kissimmee 2006 Bahama Bay Davenport 2008 Bahama Bay Davenport 2012 Regal Palms Davenport 2016 Glenbrook/Bradenton 2018 Hampton Lakes/Cape Coral Always dreaming Of Florida! |
9 May 19, 12:47 PM |
#3
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VIP Dibber
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You can make it and store overnight have done this before and it was fine
One word of warning one time when I stored it it was rather lively and had escaped the cling film and expanded a cross the fridge by the next day. |
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9 May 19, 12:50 PM |
#4
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Imagineer
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Traditional Italian pizza dough is incredibly easy to make.
At least 5 hours ahead, you can wrap it in cling film and fridge it overnight (so it doesn't crawl) and the sauce days ahead if inclined. We don't top the pizza until an hour or so before going in our pizza oven, we prep them topped and cover with tea towels. Easy and literally the most hassle free way. |
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9 May 19, 12:58 PM |
#5
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Imagineer
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We make them, lightly cook them, freeze them - always make double quantities so we have some to eat and some to freeze - then straight in the oven whilst slamming together a salad at the last minute - our unexpected guests last Sat night were very impressed with their "cobbled together" meal.
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9 May 19, 01:14 PM |
#6
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Thread Starter
Imagineer
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That's a cracking idea, unfortunately our freezer is titchy though
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Mitch xx |
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9 May 19, 01:18 PM |
#7
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Thread Starter
Imagineer
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Yes I love making the dough, and find it really easy too. I normally just make the dough a few hours before and let it rise, but honestly my Saturday is flat out.
I might make the dough and wrap it, and separately make the sauce both tomorrow night and roll and throw together Saturday evening as they are arriving.
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Mitch xx |
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9 May 19, 01:19 PM |
#8
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Thread Starter
Imagineer
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Mitch xx |
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9 May 19, 01:21 PM |
#9
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Apprentice Imagineer
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Would anyone be kind enough to share a fool proof pizza dough recipe?
Thanks 😁
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Julie |
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9 May 19, 01:31 PM |
#10
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Imagineer
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I always freeze my spare dough (pre rolled) - it defrosts quickly and works just fine - stops it crawling as well... 😀
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