homemade pizza dough timing

[Anonymous]

I always make my own pizza, but I worked from home and could tend to keeping an eye on it during the day. Now I work out of the house.

Recipes I'm finding tend to say to let it rise over night in the fridge and take it out 2 hours before cooking it. But I get home around 5, and need to feed hungry kids by 6. Am I out of luck? Pizza was always the easiest weeknight meal, and now it looks like the timing won't work.

[Anonymous]

I don't think it needs to sit for two hours. Maybe refrigerate it in smaller balls and then let it warm up on top of the preheating oven or another warm spot in your house.

[Anonymous]

I have always faced this problem and reluctantly concluded homemade pizza is a weekend thing. I used to just do it straight from the fridge and always struggled with the dough, and messed it up. Finally a friend told me (and we made pizza together) to let it rest at room temp for 2 hours, and it made beautiful pizza dough.
Bummer.

[Anonymous]

I make my dough in a bread machine with a timer to start. Just needs to rise 2nd time for 30 min when you get home.

[Anonymous]

I often make it ahead and keep it in the fridge until I am ready to eat.

[Anonymous]

I've definitely used it straight out of the fridge without any problems. It is a little easier to work with if it is cool. You won't get it quite as thin, tho.

I've also used it completely warm from rising on the counter. Try the recipe in "Artisan Bread in Five Minutes a Day."

Finally, don't let it warm up on top of a preheating oven. I cooked the bottom inch or so of my bowl of dough when I did that once!