Game Plan for a Pizza Party The day before serving, prepare a double batch of dough and allow it to have a second cool rise in the refrigerator overnight. Make your sauce and grate your cheese. Early the next day, prebake 4 crusts and once cool, let them sit "stacked" at room temperature. A few hours before "show time," remove sauce from refrigerator and gather your assorted toppings. About 30 minutes before "chow time," preheat oven and ask your guests "who wants what" on their pizza. Then, assemble and bake away! Time Management Tips After the dough completes the first rise at room temperature, it can remain in the refrigerator for up to 2 days before shaping. The sauce can be made well in advance and frozen in small heavyduty freezer containers. The crusts can be partially prebaked early in the day and left at room temperature. The toppings can be gathered a couple of hours before assembling pizzas. After prebaking and cooling the crust, you can either freeze the empty crust or a fully assembled pizza. Wrap both well in aluminum foil. Let an empty crust thaw (wrapped) before topping it and baking. Bake a fully assembled frozen pizza directly from the freezer (unwrapped) on a perforated pizza pan in a preheated 400 F oven until crisp and hot throughout. Tips from a Teacher: Grating Cheese in a Food Processor Before adding cheese to the work bowl of a food processor, brush the steel blade lightly with vegetable oil. Cut cheese into small pieces and use the pulsing button to maintain best control. If grating in batches, remove the first batch of grated cheese before adding the next batch. Also, when emptying the work bowl (between batches), check the inside of the steel blade shaft for any stray pieces of cheese (especially the softer types of cheese) and remove them. Otherwise, when you reinsert the blade onto the shaft, the cheese acts like glue and it might be difficult to remove the blade