Author Topic: pizza dough question  (Read 988 times)

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Offline Chet

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pizza dough question
« on: December 31, 2008, 08:29:11 AM »

  I am having my kids come over on New Years day for a pizza dinner, I use frozen dough balls from NY, they are the best I have found, real close to Bova's dough, question I have is I am going to make around 4-5 pies, after the dough rises, can I roll them out about 2 hrs ahead of time and cover them individually with wax paper or a towel to save time so all I have to do is put the sauce & toppings on. I am concerned about the pies drying out, but when I go to Price Chopper here in the Northeast PA area, they have 30 shells in pans ready to go in the oven, I ask the pizza maker there if they were precooked he said no they are just shaped in the pans. will this work for me. any tips