Can I premake pizza?

[Anonymous]

I have store bought pizza dough in the fridge that I got from the grocery store. I kind of forgot about Halloween being on Friday, where we normally order pizza.

Can you premake pizzas (shape and put sauce/cheese/toppings) in this situation and just pop them on the pan into the fridge and then in the oven when you get back from T&Ting? I feel like they would be in the fridge for like 2-3 hours. Maybe a bit less? I feel like you should be able to but wondering if it will mess up the dough to stretch and then rechill?

I feel like this is an amateur hour question but I've always put the pizzas directly into the oven so wasn't sure.

[Anonymous]

i would just cook and then reheat.

[Anonymous]

Yes, you can refrigerate uncooked pizza.

[Anonymous]

Just remember flour is a raw food, it needs to be in contact with ready to eat food or could spread e coli.

[Anonymous]

*not be in contact

[Anonymous]

It can sit out to rise for several hours at room temp... I would just shape it in pan, leave it covered, and then throw the toppings on when I get home and bake.

[Anonymous]

Anonymous wrote:Just remember flour is a raw food, it needs to be in contact with ready to eat food or could spread e coli.

the whole operation is going into a 450-475 degree oven with whatever it comes in contact with?

[Anonymous]

Anonymous wrote:Just remember flour is a raw food, it needs to be in contact with ready to eat food or could spread e coli.

except it all gets cooked in a very hot oven. So it doesn’t matter. Nobody is eating the pizza raw.

[Anonymous]

Found the Boomer.

[Anonymous]

Anonymous wrote:Just remember flour is a raw food, it needs to be in contact with ready to eat food or could spread e coli.

I bet you will lose your mind when you find out I put raw eggs on my raw pizza dough when I make breakfast pizza. Better clutch those pearls!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Just remember flour is a raw food, it needs to be in contact with ready to eat food or could spread e coli.

I bet you will lose your mind when you find out I put raw eggs on my raw pizza dough when I make breakfast pizza. Better clutch those pearls!

Please say more about your breakfast pizza

[Anonymous]

Never heard of frozen pizzas?
Don't ever work in a pizza place either, you'd vomit most likely if you knew half the stuff that goes on in them and most restaurants.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Just remember flour is a raw food, it needs to be in contact with ready to eat food or could spread e coli.

I bet you will lose your mind when you find out I put raw eggs on my raw pizza dough when I make breakfast pizza. Better clutch those pearls!

Please say more about your breakfast pizza

I use store bought dough. Use a gravy in a jar (I typically use one or flavored ones like rosemary but you can use whatever). Chedder cheese. chopped up cooked bacon. Sliced sausage (have used all different varieties but usually it’s just turkey sausage). some salt and pepper or whatever seasonings you particularly like. Then I cook that about 5 minutes at 500. Then I take it out and add about 4-6 eggs cracked on top. Then cook another 10 or so minutes. Just keep an eye on the eggs because it’s best when they have runny yokes but firm whites. Have also made this with scrambled eggs. It’s a Sunday breakfast staple in my house.

[Anonymous]

did your pizza work?

[Anonymous]

Anonymous wrote:Never heard of frozen pizzas?
Don't ever work in a pizza place either, you'd vomit most likely if you knew half the stuff that goes on in them and most restaurants.

The dough is half cooked. It’s not completely raw dough. You could do half cook, add ingredients, and leave. Finish cooking when back.