I love to make pizzas at home. My favorite recipe so far is that of Peter Reinhart (see, for example, here
). I make the dough ahead of time (up to 3 days), storing the dough in the fridge. Then, on the day of eating the pizzas, there is need in the following:
- Letting the dough rest in room temperature (2 hours)
- Adding sauce and toppings
Until now, I've been doing all the stages from shaping and on immediately before meal-time: Shaping all the pizzas (6 of them), then starting a cycle of putting sauce+toppings and baking for each pizza: I put the shaped dough on the peel, putting sauce and toppings on it, drop it on the baking stone, and while it's being baked I'm making the next one (taking out the ready pizza with a big wooden spoon, so I don't need the peel).
As each pizza is baked for about 6-8 minutes, the whole baking process takes about 45 minutes. Making it for a family pizza meal is fine, as we start eating the pizzas one by one, taking out a fresh one once in a few minutes. That means that during the meal I'm busy with pizza making. Therefore, I was wondering if there's a way of shortening this time for having a pizza meal while hosting other people, letting me to be part of the meal and not keep running from the kitchen to the dining room...
Maybe I can par bake the dough (with or without the sauce+toppings)? Is there any other way of doing it?
Any advice would be much appreciated, as my friends would really like to be hosted for pizza...