Why not just make a few more baguettes. Dough that has been given a longer fermentation makes an even better loaf.

I have a batch of french baguette dough in the fridge from Wednesday's bread baking. I'll make a pizza for dinner tomorrow night and bake two or three more baguettes.

You can also prebake pizza crusts. I bake them just enough to firm up the dough, about 5 minutes. They freeze well.

Ann

I often divide my bread dough so I get a small, individual-size, pizza crust out of it. After forming on a small pizza pan, par-bake it (425°F). Remove from pan and cool on a cooling rack (if you cool it on the pizza pan it can get a soggy bottom), wrap it well in plastic wrap, stick it in a zip-lock freezer bag (extract as much air as possible). They thaw by the time you have your sauce and toppings ready to use. I bake it directly on a stone without a pan.

-Grainlady

For some reason, the e-mail notification of posts did not work! I just got home from the Farmer's Market. Sold the 6 loaves of Honey Wheat and 7 French Baguettes. We ate the last FB with soup for lunch. So, now we need more French Bread. :) I'll bake a loaf and make pizza crust from the rest of the dough. Thanks for your help, ladies.

Judy

Judy:
I do like the others, since I had the Pizzeria years ago.

I put the dough in an oiled pan and stretch it every few
minutes, resting in between,
until the dough reaches the edge and up for a crust.

Then it is docked ( pinched with a fork )let it rise a few minutes and baked in a 400 deg. oven,
until it is firm ( small tan spots will show)

Take it out onto a rack to cool fast and into a plastic bag to freeze.

If you happen to overbake it slightly, it can be dampened,
when it is baked for Pizza.

I always spoon on the sauce and bake it for a few minutes,
before I add the toppings and cheese. That way the cheese doesn't burn.
I'll sacrifice myself and test one for you.
LOU

Lou, thanks! Stretching the dough is always a challenge.

I can see baking without the cheese would give the crust more time to get done. I don't like uncooked doughy crust. I pre-baked the crust on a stone a few minutes.

Judy