{"id":10883,"date":"2010-03-30T11:24:55","date_gmt":"2010-03-30T15:24:55","guid":{"rendered":"http:\/\/foodembrace.com\/?p=10883"},"modified":"2010-03-30T11:24:55","modified_gmt":"2010-03-30T15:24:55","slug":"tuesday-tip-prep-ahead-for-pizza-night","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2010\/03\/tuesday-tip-prep-ahead-for-pizza-night\/","title":{"rendered":"Tuesday Tip: Prep ahead for pizza night"},"content":{"rendered":"

\"\"<\/a>Today ends pizza month here at OHC!\u00a0 Hopefully you all had fun talking about pizza as much as I did!<\/p>\n

One of the best tips I have for making pizza at home is prep ahead!\u00a0 You all know by now that I’m huge on getting things done ahead of time when you can.\u00a0 It makes life so much easier! And it will make you feel great when you can easily assemble a wonderful meal at home as opposed to reaching for something processed and icky.<\/p>\n

Prepping ahead is key for me!\u00a0 If I didn’t prep ahead then we wouldn’t be having pizza on Thursday night!<\/p>\n

Dough:<\/strong><\/p>\n

We’ve talked about how you can make the dough ahead of time and freeze it<\/a>.\u00a0 You can also make it a day early and just keep it in the fridge.\u00a0 I usually make the dough the day of, after lunch and let it hang out till I’m ready to use it.<\/p>\n

Toppings:<\/strong><\/p>\n

Toppings I will sometimes prep the day before especially if we’re going to have a lot going on.\u00a0 I precook sausage too!\u00a0 My goal is to have everything ready to go so that when it is time to assemble the pizza, that is the only thing I have to do is assemble.\u00a0 Nothing else!\u00a0 No chopping, mixing, prepping, nothing.\u00a0 Just layer and bake!<\/p>\n

If you make sauce, definitely get that going early.\u00a0 You can even make large batches and freeze in servings just the right size for pizza.\u00a0 Pull it out the day before and stick in the fridge to thaw.<\/p>\n

If you use pre-shredded cheese, stock up when it goes on sale!\u00a0 That will store in the freezer easily.\u00a0 Then when ready, pull out and stick in the fridge for a few hours before you need it to give it a chance to thaw out.<\/p>\n

Know your veggies: <\/strong><\/p>\n

All veggies are great on pizza but some need a little more love and care before topping your pie.<\/p>\n

Carrots and zucchini are faves around here.\u00a0 They contain a lot of liquid and can make the pizza soggy if not dealt with before using.\u00a0 I like them shredded because then I can fit more on the pizza!\u00a0 I shred them and place them on paper towels.\u00a0 I fold them up in the towels and place in a storage bag. I let them hang out like that in the fridge for several hours or even a day.\u00a0 The paper towels (or dish towel if you prefer) will soak up and pull the moisture out of the veggies.\u00a0 This way they will not cause the pizza to be soggy, but will turn out nice and crispy when baked!<\/p>\n

Mushrooms can be full of water too.\u00a0 I lightly sautee them before adding them as a topping.<\/p>\n

Peppers and onions, if thinly sliced will brown up nicely.\u00a0 Big thick slices of pepper might not cook enough and can leak some water out on the top.<\/p>\n

Sundried tomatoes can burn quickly, even the marinated kind.\u00a0 They do best mixed with cheese instead of right on top.<\/p>\n

Broccoli should be chopped small so that no one is forced to bite into a huge broccoli floret!<\/p>\n

Fresh spinach can be chopped and sprinkled right on top.\u00a0 It will wilt nicely! Precooked spinach can sometimes lay heavy and taste the same.\u00a0 Fresh keeps things light and airy!<\/p>\n

Now get busy prepping for pizza this week!\u00a0 You know you want to make some! :D<\/p>\n","protected":false},"excerpt":{"rendered":"

Today ends pizza month here at OHC!\u00a0 Hopefully you all had fun talking about pizza as much as I did! One of the best tips I have for making pizza at home is prep ahead!\u00a0 You all know by now that I’m huge on getting things done ahead of time when you can.\u00a0 It makes […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[11],"tags":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-2Px","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/10883"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=10883"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/10883\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=10883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=10883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=10883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}