Ok, so I have two things retarding in my fridge right now for a very important date tommorrow night:
1. Crescent Rolls
2. Pizza Dough
I really like this girl, so I want it to be perfect, but I have a problem that I cannot seem to solve. I have one oven. Both the pizza and the crescents are best served approximately 5 minutes out of the oven. The crescents, like the pizza, MUST be served warm. You see the problem.
The crescents bake for 20-25 minutes. The pizza bakes for 10 minutes, but of course the stone has to be pre-heated for 45 minutes before the pizza goes in, so you might as well consider the pizza baking time to be 55 minutes.
So what do I do? It seems like one of them will have to be sitting on a counter for as much as an hour! Is there any way to shorten this gap? I have been thinking about ways, such as pre-heating the baking stone in advance, taking it out, and then making the crescents, and then cutting the pre-heating time for the stone to account for its already warmed state. I thought about actually making the crescents with the stone already in the oven, but I am worried about the effect that will have on the crescents, which require precise baking at precise temperatures using steam, etc... I could make the pizza at the last minute and then bake the crescents while my guest has already arrived, but again, the pizza will naturally be sitting on the counter during this time, since we won't be eating pizza before bread.
If I have to bite the bullet and make one sit out, which should it be? How best to store the item without letting it get cold and/or soggy? What do you guys think can take the counter better, the pizza or the rolls?