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[email protected] djs0302@aol.com is offline
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Default Frozen Bread Dough as pizza crust?

On Apr 2, 9:31�pm, phaeton > wrote:
> I have a pretty bad pizza habit, and I was trying to 'cheat' a little
> the last couple of times by using frozen bread dough for the crust.
> I'm sure that this is illegal in some states. �Nonetheless, it only
> turns out 'ok', with the biggest problem being that the crust is fine
> around the edges, but as you move towards the center of the pizza it's
> still doughy. �I'm trying to determine if my problem is the dough, or
> the technique. �Here's what I'm doing:
>
> 1) Thaw the frozen bread 'loaf' in the fridge overnight per the
> package destructions.
> 2) Place the thawed loaf in a covered container on the counter and let
> rise for 3 hours, per package destructions.
> 3) Prepare toppings (cook meat, chop vegs, shred cheese, etc)
> 4) The dough doubles in size just as one would expect after 3 hours.
> 5) I then roll the dough out on a 16" circular pan (tin plated
> steel). �I'd say that the dough is about 3/16" thick or less all the
> way across, excluding the 'handles' built up on the edges.
>
> The first time, I added toppings and baked it for 20 minutes. �At the
> 20 minute mark, it seemed to work out perfectly, as the cheese was
> melted and bubbly, and the crust was a nice golden brown. �However, as
> previously stated it was fine on the edges but doughy in the center.
>
> The second time, I prebaked the crust for about 10 minutes first, THEN
> added toppings and baked it for 20 minutes. �After the prebaking, the
> crust rose to about 1/2". �I didn't mash it back down before adding
> the toppings. �In the end of the whole baking sequence, it turned out
> no different than the first time. �In fact, the 1/2" rise that it had
> was gone, and it was back down to 3/16" and doughy.
>
> Regarding toppings, it is sauce, cheese, sausage, onion. �I make it a
> point to go light on the sauce and toppings so that it (normally)
> cooks evenly and well.
>
> Am I doing something wrong, or is the dough just not right for this
> application? �Thanks.
>
> -J


I would try docking the crust before putting the toppings on. That
will keep it from puffing up so much. Also, brush a light coating of
olive oil on the crust before adding the sauce and toppings. That
will help keep the sauce from soaking into the crust and making it
soggy