Pizza Dough Help!

[Smowball]

I'm making pizza dough in my bread maker to then shape and bake. I've timed it pretty much so that I've half hour to top and cook before everyone gets in- but just had message to say they'll be an hour late. Do I just leave the dough once it's finished and make pizzas later or make them when ready and keep on hold? In other words do they have to be cooked straight away?

[Barmaid]

Leave the dough. Pizza dough (imho) benefits from proving for a bit. I often make mine in the morning and leave it in the breadmaker until needed.

If you make them and leave them before cooking, you run the risk of a soggy bottom.

[Buenchico]

↓ ↓ See first 'Related Question' below ↓ ↓

[Smowball]

Ooh I don't want a soggy bottom; )

[Smowball]

Great ! I'll just leave in bread maker. My brain was just thinking that it would somehow lose its 'rise' if not baked straight away.

[rockyracoon]

Unless you're making deep pan pizzas I wouldn't worry about the 'rise'. I often make the dough and roll straight out without leaving it to rise.

[Smowball]

Ah ok. No I don't like deep pan anyway x

[Smowball]

Omg it won't stop rising lol

[Barmaid]

It will be fine. Just knock it down.