On 8/11/2014 5:14 PM, David E. Ross wrote:
> On 8/11/2014 5:46 AM, sf wrote:
>>
>> I buy refrigerated pizza dough from the grocery store from time to
>> time so I can see what the quality of prepared product is and bought
>> some on Saturday because I was tired and feeling lazy. Well, I was so
>> tired that I slept and didn't make dinner, so I used it for pizza
>> yesterday. Normally, I'll add a little oil or salt to the dough - but
>> it felt so good that I didn't do anything and oh my goodness, I think
>> they've got it. It made a crispy crust without being hard. Excellent
>> quality, but it was a little hard to form so I took my time and got it
>> as thin as I wanted. Wow, lots of bubbles in the raw dough and the
>> finished product was full of them. That's the way I like it!
>>
>> Something is odd over at Tinypic and I couldn't upload images, so I
>> set up an account with Imgur. Different format, hopefully this link
>> works because the account isn't public. http://imgur.com/DZrSH8g
>>
>>
>
> I buy whole wheat raw pizza dough at Trader Joe's. My doctor wants me
> to use complex carbohydrates -- whole wheat instead of white -- because
> of my type-2 diabetes. Before rolling the dough, I pick a branch of
> rosemary about 12 inches long, strip the leaves, and finely chop the
> leaves in a miniature food processes. During the initial rolling of the
> dough, I sprinkler the rosemary on it and then fold the dough in thirds.
> Rolling the dough at right angles, I repeat the rosemary and folding.
>
> I use a perforated steel pizza pan. Applying a very thin coating of
> olive oil on one side of the rolled and stretched dough -- oiling my
> hands and then rubbing the dough -- I place the dough on the pizza pan
> with the oiled side down. I bake just the dough at 475F (the
> temperature on the dough's package) for 6-8 minutes. This pre-baking
> prevents soggy crust. Taking the dough out of the oven, I apply the
> toppings, using marinara sauce instead of pizza sauce. I then bake the
> assembled pizza another 8-10 minutes, still at 475F.
>
That sounds like a well-sorted process. Plenty of pizza joints use
perforated pans so they must be another good way to go.

I like that the rosemary is folded into the dough too.