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Old 03-04-2010, 02:31 AM posted to rec.food.cooking
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Default Frozen Bread Dough as pizza crust?

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

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Old 03-04-2010, 04:37 AM posted to rec.food.cooking
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Default Frozen Bread Dough as pizza crust?

On Apr 2, 8:31*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 don't think it's the dough itself. It sounds like 1. you might have
the temp too low, 2. you're not leaving it in the oven long enough. 3.
your oven's calibration might be out of whack or 4. your dough is too
thick. There are a lot of reasons a pizza dough might not get done
towards the middle but too low a temperature would be my first
suspicion. When I make my own I always go with a pre-heated 400 degree
oven for 25 minutes or so, but that's me and I'm not a fan of really
thick crusts. I never tried it with one of those frozen bread dough
things but I can't imaging that being the problem. In fact, it might
be a good time saver.
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Old 03-04-2010, 05:26 AM posted to rec.food.cooking
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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
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Old 03-04-2010, 06:37 AM posted to rec.food.cooking
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Default Frozen Bread Dough as pizza crust?

On Apr 2, 10:37*pm, Christopher Helms wrote:
On Apr 2, 8:31*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 don't think it's the dough itself. It sounds like 1. you might have
the temp too low, 2. you're not leaving it in the oven long enough. 3.
your oven's calibration might be out of whack or 4. your dough is too
thick. There are a lot of reasons a pizza dough might not get done
towards the middle but too low a temperature would be my first
suspicion. When I make my own I always go with a pre-heated 400 degree
oven for 25 minutes or so, but that's me and I'm not a fan of really
thick crusts. I never tried it with one of those frozen bread dough
things but I can't imaging that being the problem. In fact, it might
be a good time saver.


I forgot to mention that I'm baking at 350F
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Old 03-04-2010, 06:39 AM posted to rec.food.cooking
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Default Frozen Bread Dough as pizza crust?

In article
,
phaeton wrote:

I don't think it's the dough itself. It sounds like 1. you might have
the temp too low, 2. you're not leaving it in the oven long enough. 3.
your oven's calibration might be out of whack or 4. your dough is too
thick. There are a lot of reasons a pizza dough might not get done
towards the middle but too low a temperature would be my first
suspicion. When I make my own I always go with a pre-heated 400 degree
oven for 25 minutes or so, but that's me and I'm not a fan of really
thick crusts. I never tried it with one of those frozen bread dough
things but I can't imaging that being the problem. In fact, it might
be a good time saver.


I forgot to mention that I'm baking at 350F


That's nowhere near hot enough. :-)
--
Peace! Om

Web Albums: http://picasaweb.google.com/OMPOmelet
"We're all adults here, except for those of us who aren't." --Blake Murphy


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Old 03-04-2010, 07:11 AM posted to rec.food.cooking
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Default Frozen Bread Dough as pizza crust?

On Fri, 02 Apr 2010 23:39:51 -0600, Omelet
wrote:

In article
,
phaeton wrote:


I forgot to mention that I'm baking at 350F


That's nowhere near hot enough. :-)


I preheat my oven to 500 or higher, if it will go higher..and let the
stone heat for at least 30 minutes to an hour.

Christine
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Old 03-04-2010, 07:58 AM posted to rec.food.cooking
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Default Frozen Bread Dough as pizza crust?


"phaeton" ha scritto nel messaggio
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.


as you move towards the center of the pizza it's
still doughy.


Allow to rise, smush down, use oily fingers to flatten and spread one half
of the dough (or less) and top and cook immediately in a well preheated oven
set at MAX.

Prebaking is giving a conditioned dough conatining milk and fat a chance to
become bread. I used to do this, but not any more. It's too easy to make
the ordinary now that pizza doesn't come upon me suddenly. They are
thicker, yes. They're OK. Just not like real pizza.


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Old 03-04-2010, 12:46 PM posted to rec.food.cooking
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Default Frozen Bread Dough as pizza crust?

On 4/3/2010 1:37 AM, phaeton wrote:
On Apr 2, 10:37 pm, Christopher wrote:
On Apr 2, 8:31 pm, 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 don't think it's the dough itself. It sounds like 1. you might have
the temp too low, 2. you're not leaving it in the oven long enough. 3.
your oven's calibration might be out of whack or 4. your dough is too
thick. There are a lot of reasons a pizza dough might not get done
towards the middle but too low a temperature would be my first
suspicion. When I make my own I always go with a pre-heated 400 degree
oven for 25 minutes or so, but that's me and I'm not a fan of really
thick crusts. I never tried it with one of those frozen bread dough
things but I can't imaging that being the problem. In fact, it might
be a good time saver.


I forgot to mention that I'm baking at 350F


You need to have the oven at a much higher temperature.
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Old 03-04-2010, 02:39 PM posted to rec.food.cooking
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Default Frozen Bread Dough as pizza crust?

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.


Indeed. Hee. I was wondering, just being nosy, why don't you
buy frozen pizza dough? That's what I do, anyway. I really
don't like a bready pizza.

nancy
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Old 03-04-2010, 02:51 PM posted to rec.food.cooking
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Default Frozen Bread Dough as pizza crust?

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.



Long ago in the "way back when"....

I was going to college in Wisconsin and was broke. A local bread
factory (Elm Tree Bakers) had a retail store and they sold bags of
frozen bread dough.... 10 loaves for $1. Small cans of tomato sauce
were also 10 for $1 at the Piggly Wiggly and there were at least a half
dozen local cheese places and one of them usually had mozzarella on
sale... cheap.

Used to make a home made pizza for under 50 cents. When you only had
$10 to spend on food for a week, that was a great deal.

George L


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Old 03-04-2010, 03:14 PM posted to rec.food.cooking
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Default Frozen Bread Dough as pizza crust?

On 4/3/2010 1:37 AM, phaeton wrote:
On Apr 2, 10:37 pm, Christopher wrote:
On Apr 2, 8:31 pm, 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 don't think it's the dough itself. It sounds like 1. you might have
the temp too low, 2. you're not leaving it in the oven long enough. 3.
your oven's calibration might be out of whack or 4. your dough is too
thick. There are a lot of reasons a pizza dough might not get done
towards the middle but too low a temperature would be my first
suspicion. When I make my own I always go with a pre-heated 400 degree
oven for 25 minutes or so, but that's me and I'm not a fan of really
thick crusts. I never tried it with one of those frozen bread dough
things but I can't imaging that being the problem. In fact, it might
be a good time saver.


I forgot to mention that I'm baking at 350F


First thing to do, turn up the heat. Commercial pizza ovens run 550.
Very few home ovens can do that. Just turn it up all the way and let it
preheat for a while.


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Old 03-04-2010, 03:26 PM posted to rec.food.cooking
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Default Frozen Bread Dough as pizza crust?

phaeton wrote:
On Apr 2, 10:37 pm, Christopher Helms wrote:


I don't think it's the dough itself. It sounds like 1. you might have
the temp too low, 2. you're not leaving it in the oven long enough. 3.
your oven's calibration might be out of whack or 4. your dough is too
thick. There are a lot of reasons a pizza dough might not get done
towards the middle but too low a temperature would be my first
suspicion. When I make my own I always go with a pre-heated 400 degree
oven for 25 minutes or so, but that's me and I'm not a fan of really
thick crusts. I never tried it with one of those frozen bread dough
things but I can't imaging that being the problem. In fact, it might
be a good time saver.


I forgot to mention that I'm baking at 350F



I think the main problem is the crust is too thick. Try pressing it
into the pan with your fingertips and get it a lot thinner -- 1/8",
and thinner in some places. The dough might also have conditioners
in it to keep it soft, which is working against you.

I bake my pizzas with the oven set and 425, and my oven runs hot.
It's probably actually 475 or 500. Takes about 12 minutes usually,
when I use bread flour. I made a pizza using all purpose flour and
it took a lot longer to bake (I thought that was kinda weird)

Bob
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Old 04-04-2010, 02:47 AM posted to rec.food.cooking
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Default Frozen Bread Dough as pizza crust?

On Apr 3, 8:51*am, George Leppla wrote:
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.


Long ago in the "way back when"....

I was going to college in Wisconsin and was broke. *A local bread
factory (Elm Tree Bakers) had a retail store and they sold bags of
frozen bread dough.... 10 loaves for $1. *Small cans of tomato sauce
were also 10 for $1 at the Piggly Wiggly and there were at least a half
dozen local cheese places and one of them usually had mozzarella on
sale... cheap.

Used to make a home made pizza for under 50 cents. *When you only had
$10 to spend on food for a week, that was a great deal.

George L


That sounds awesome, George. Where in Wisconsin, which school, and
what was your major?

I just checked, my oven will go to 550F.

I'm preparing another 'crust' for tomorrow. I'll mash it down a
little thinner, coat it with olive oil, and bake it at 550. We'll see
how it goes.

Nancy: I've never seen frozen pizza dough. Refrigerated, yes (which
sucks, IMHO) but not frozen. In theory I could just make some regular
bread dough with flour/yeast/water/sugar etc. I've done that before
and it's alright, but as I said, I'm trying to cheat a little here.

-J
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Old 04-04-2010, 04:45 AM posted to rec.food.cooking
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Default Frozen Bread Dough as pizza crust?

On Sat, 3 Apr 2010 18:47:06 -0700 (PDT), phaeton
wrote:

Nancy: I've never seen frozen pizza dough ...


Many Italian specialty stores sell frozen pizza dough. Trader Joe's stores sell
frozen pizza dough. Maybe there's one of those near you?

-- Larry
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Old 04-04-2010, 05:06 AM posted to rec.food.cooking
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Default Frozen Bread Dough as pizza crust?

On Sat, 03 Apr 2010 23:45:04 -0400, pltrgyst
wrote:

On Sat, 3 Apr 2010 18:47:06 -0700 (PDT), phaeton
wrote:

Nancy: I've never seen frozen pizza dough ...


Many Italian specialty stores sell frozen pizza dough. Trader Joe's stores sell
frozen pizza dough. Maybe there's one of those near you?

They gave up on the fresh dough?

--
Forget the health food. I need all the preservatives I can get.


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