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


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

sf wrote:
>
>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

Why are you posting a picture of your cellulite ass cheek?

On 8/11/2014 9:05 AM, Brooklyn1 wrote:
> sf wrote:
>>
>> 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
>
> Why are you posting a picture of your cellulite ass cheek?
>
Why are you such an ass?

Jill

"jmcquown" > wrote in message
...
> On 8/11/2014 9:05 AM, Brooklyn1 wrote:
>> sf wrote:
>>>
>>> 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
>>
>> Why are you posting a picture of your cellulite ass cheek?
>>
> Why are you such an ass?

He can't help it. He loves all things ass.

On Mon, 11 Aug 2014 14:39:09 -0700, "Julie Bove"
> wrote:

>
>"jmcquown" > wrote in message
...
>> On 8/11/2014 9:05 AM, Brooklyn1 wrote:
>>> sf wrote:
>>>>
>>>> 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
>>>
>>> Why are you posting a picture of your cellulite ass cheek?
>>>
>> Why are you such an ass?
>
>He can't help it. He loves all things ass.

Obviously yoose two recognize your ass. LOL-LOL

On 8/11/2014 6:35 PM, Brooklyn1 wrote:
> On Mon, 11 Aug 2014 14:39:09 -0700, "Julie Bove"
> > wrote:
>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 8/11/2014 9:05 AM, Brooklyn1 wrote:
>>>> sf wrote:
>>>>>
>>>>> 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
>>>>
>>>> Why are you posting a picture of your cellulite ass cheek?
>>>>
>>> Why are you such an ass?
>>
>> He can't help it. He loves all things ass.
>
> Obviously yoose two recognize your ass. LOL-LOL
>
You recognize frozen pizza. At least sf bought some from the bakery.

Jill

On Mon, 11 Aug 2014 09:05:40 -0400, Brooklyn1
> wrote:

>sf wrote:
>>
>>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
>
>Why are you posting a picture of your cellulite ass cheek?

Let it go, Sheldon.
Janet US

On Monday, August 11, 2014 5:46:01 AM UTC-7, 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
>




Is that dough specific to that supermarket or is it a brand name? If it is a brand name, please share.

On Mon, 11 Aug 2014 07:24:49 -0700 (PDT), ImStillMags
> wrote:

> Is that dough specific to that supermarket or is it a brand name? If it is a brand name, please share.

It's a store brand: Safeway Select. Sorry.
http://griffinsgrub.files.wordpress....5/p1040208.jpg


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/11/2014 9:43 AM, sf wrote:
> On Mon, 11 Aug 2014 07:24:49 -0700 (PDT), ImStillMags
> > wrote:
>
>> Is that dough specific to that supermarket or is it a brand name? If it is a brand name, please share.
>
> It's a store brand: Safeway Select. Sorry.
> http://griffinsgrub.files.wordpress....5/p1040208.jpg
>
>
I have seen that but never tried it.

Looks like I'll have to.

On 2014-08-11, Mayo > wrote:
> On 8/11/2014 9:43 AM, sf wrote:
>> It's a store brand: Safeway Select. Sorry.

I usta jes to the Safeway bakery and ask for some leftover sourdough
dough. They either gave it to me free or charged a pitance. Now it's
like beef bones and pork fat. They want $$!

> Looks like I'll have to.

Only if you want to.

nb

On 8/11/2014 10:37 AM, notbob wrote:
> On 2014-08-11, Mayo > wrote:
>> On 8/11/2014 9:43 AM, sf wrote:
>>> It's a store brand: Safeway Select. Sorry.
>
> I usta jes to the Safeway bakery and ask for some leftover sourdough
> dough. They either gave it to me free or charged a pitance. Now it's
> like beef bones and pork fat. They want $$!
>
>> Looks like I'll have to.
>
> Only if you want to.
>
> nb
>
>
>
I have a local pizzeria that sells me fresh dough balls for $4 - but
this looks well worth a try.

On 8/11/2014 6:46 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
>
>
It worked.

And that is textbook bubbly dough for sure.

On Mon, 11 Aug 2014 10:04:33 -0600, Mayo > wrote:

> On 8/11/2014 6:46 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
> >
> >
> It worked.
>
> And that is textbook bubbly dough for sure.

At least you got the important image. I uploaded two (before and
after) and made an album. Named it and everything. Don't know what
happened to the other image. Oh, well.

Maybe this one is better http://imgur.com/a/lJme3


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/11/2014 10:19 AM, sf wrote:
> On Mon, 11 Aug 2014 10:04:33 -0600, Mayo > wrote:
>
>> On 8/11/2014 6:46 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
>>>
>>>
>> It worked.
>>
>> And that is textbook bubbly dough for sure.
>
> At least you got the important image. I uploaded two (before and
> after) and made an album. Named it and everything. Don't know what
> happened to the other image. Oh, well.
>
> Maybe this one is better http://imgur.com/a/lJme3
>
>
Wow, it sure is.

Did you cook that on a pizza stone?

On Mon, 11 Aug 2014 10:33:37 -0600, Mayo > wrote:

> On 8/11/2014 10:19 AM, sf wrote:
> > On Mon, 11 Aug 2014 10:04:33 -0600, Mayo > wrote:
> >
> >> On 8/11/2014 6:46 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
> >>>
> >>>
> >> It worked.
> >>
> >> And that is textbook bubbly dough for sure.
> >
> > At least you got the important image. I uploaded two (before and
> > after) and made an album. Named it and everything. Don't know what
> > happened to the other image. Oh, well.
> >
> > Maybe this one is better http://imgur.com/a/lJme3
> >
> >
> Wow, it sure is.

Thanks, that was 5 minutes at the lowest level in the oven. I am not
a char freak on pizza, I like the deep brown of mine.
>
> Did you cook that on a pizza stone?

Yes, this one. http://www.chefdepot.net/pizzamaking.htm
I used unglazed quarry tiles for years and still have them in the
other oven (double ovens), so both ovens can crank out pizza when the
family is over for pizza night.

I've had my eye on a baking steel for pizza, but I can't bring myself
to spend the money on one... yet. I will someday.
http://bakingsteel.com/shop/baking-steel/
http://www.cooksillustrated.com/equi...0-baking-steel


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/11/2014 11:11 AM, sf wrote:
> On Mon, 11 Aug 2014 10:33:37 -0600, Mayo > wrote:
>
>> On 8/11/2014 10:19 AM, sf wrote:
>>> On Mon, 11 Aug 2014 10:04:33 -0600, Mayo > wrote:
>>>
>>>> On 8/11/2014 6:46 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
>>>>>
>>>>>
>>>> It worked.
>>>>
>>>> And that is textbook bubbly dough for sure.
>>>
>>> At least you got the important image. I uploaded two (before and
>>> after) and made an album. Named it and everything. Don't know what
>>> happened to the other image. Oh, well.
>>>
>>> Maybe this one is better http://imgur.com/a/lJme3
>>>
>>>
>> Wow, it sure is.
>
> Thanks, that was 5 minutes at the lowest level in the oven. I am not
> a char freak on pizza, I like the deep brown of mine.
>>
>> Did you cook that on a pizza stone?
>
> Yes, this one. http://www.chefdepot.net/pizzamaking.htm
> I used unglazed quarry tiles for years and still have them in the
> other oven (double ovens), so both ovens can crank out pizza when the
> family is over for pizza night.
>
> I've had my eye on a baking steel for pizza, but I can't bring myself
> to spend the money on one... yet. I will someday.
> http://bakingsteel.com/shop/baking-steel/
> http://www.cooksillustrated.com/equi...0-baking-steel

That first rectangular stone is identical to the one I've used for years
- just a wonderful, but heavy tool.

So 5 minutes eh?

On convection roast at maybe 500F?

The CI review was interesting, but they wipe most of it after a few
seconds if one is not a subscriber.

Still, tall bubbles are always good.

On 8/11/2014 7:46 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

That pizza dough looks pretty good, thanks for sharing the photo.

Becca

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.

--
David E. Ross

Visit "Cooking with David" at
<http://www.rossde.com/cooking/>

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.

Mayo wrote:
>David E. Ross wrote:
>>
>> 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've been advocating perforated pizza pans here for many years,
produces much better pizza than those steenkin' stones because it is
not possible to duplicate a brick oven with a residential stove...
slap a raw pizza on a pizza stone and quick as a blink the steam
produced drops the stone surface temp to that of boiling water. A
real pizza oven has the heating elements embedded in the fire brick so
recovery is quick, a cooled pizza stone in an ordinary residential
oven takes too long to recover, in fact the toppings will begin to
burn before the stone surface comes back up to heat. Most of today's
pizza parlors use pizza screens, you can see the hatch marks on the
underside of the pie. I prefer perforated pans for a home oven,
they're rigid so no peel is needed, also great for baking pizza in my
Weber. Also serving the pie atop the perforated pan greatly reduces
condensation on the crust underside... can slice pizza on a perforated
pan, not on screen. I've been using my Chicago Metallic perforated
pan set more than 25 years, still good as new. I never had to oil it,
never thought to. The set comes with a deep dish pizza pan that the
perforated pan fits nicely on top, keeps condensation to a minimum.
That's the killer of pizza crust, placed on a regular pan or in a
cardboard box makes the crust soggy. I don't care for deep dish pizza
(more a caserole) but that pan is perfect for baking sticky buns.

On 8/12/2014 2:34 PM, Brooklyn1 wrote:
> Mayo wrote:
>> David E. Ross wrote:
>>>
>>> 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've been advocating perforated pizza pans here for many years,
> produces much better pizza than those steenkin' stones because it is
> not possible to duplicate a brick oven with a residential stove...
> slap a raw pizza on a pizza stone and quick as a blink the steam
> produced drops the stone surface temp to that of boiling water. A
> real pizza oven has the heating elements embedded in the fire brick so
> recovery is quick, a cooled pizza stone in an ordinary residential
> oven takes too long to recover, in fact the toppings will begin to
> burn before the stone surface comes back up to heat. Most of today's
> pizza parlors use pizza screens, you can see the hatch marks on the
> underside of the pie. I prefer perforated pans for a home oven,
> they're rigid so no peel is needed, also great for baking pizza in my
> Weber. Also serving the pie atop the perforated pan greatly reduces
> condensation on the crust underside... can slice pizza on a perforated
> pan, not on screen. I've been using my Chicago Metallic perforated
> pan set more than 25 years, still good as new. I never had to oil it,
> never thought to. The set comes with a deep dish pizza pan that the
> perforated pan fits nicely on top, keeps condensation to a minimum.
> That's the killer of pizza crust, placed on a regular pan or in a
> cardboard box makes the crust soggy. I don't care for deep dish pizza
> (more a caserole) but that pan is perfect for baking sticky buns.
>
That's a fantastic analysis - thank you.

I use a perforated steel pan for all my grille pizzas, never any
complaints and I can get the wood flavor in with chips.

But I get great results inside on my stone as well.

To avoid overcooking the top I generally start unloaded for a few
minutes, then add sauce and toppings.

On 8/12/2014 2:34 PM, Brooklyn1 wrote:

> I've been advocating perforated pizza pans here for many years,
> produces much better pizza than those steenkin' stones because it is
> not possible to duplicate a brick oven with a residential stove...

You can't get 900 deg F+, but you can get 600 in many residential ovens,
and 775 on an outdoor gas grill. Add a second pizza stone four inches
above your main one, and you're pretty damned close.

> ... a raw pizza on a pizza stone and quick as a blink the steam
> produced drops the stone surface temp to that of boiling water.

That's pure bull shit, even without corn meal or parchment paper.

> A real pizza oven has the heating elements embedded in the fire brick...

The best "real" commercial pizza ovens are wood-fired, and have no such
elements.

Why do you people read and quote this dumbkopf?

-- Larry

On Tue, 12 Aug 2014 17:46:35 -0600, Mayo > wrote:

> To avoid overcooking the top I generally start unloaded for a few
> minutes, then add sauce and toppings.

That's very odd to me. How long do you heat your stone? How thick
is your crust???


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"David E. Ross" > wrote in message
...

> 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.

I make my own dough and use whole wheat flour as we prefer it. I always pre
bake too to prevent a soggy crust. I haven't added herbs though so I might
try that.


--
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On Tue, 12 Aug 2014 11:31:40 +0100, "Ophelia"
> wrote:

> I make my own dough and use whole wheat flour as we prefer it. I always pre
> bake too to prevent a soggy crust. I haven't added herbs though so I might
> try that.

I don't understand this prebaking of a crust. How thick IS it? Don't
you use the highest temperature setting on your oven?


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Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Tue, 12 Aug 2014 11:31:40 +0100, "Ophelia"
> > wrote:
>
>> I make my own dough and use whole wheat flour as we prefer it. I always
>> pre
>> bake too to prevent a soggy crust. I haven't added herbs though so I
>> might
>> try that.
>
> I don't understand this prebaking of a crust. How thick IS it? Don't
> you use the highest temperature setting on your oven?

He likes a thick base No, not the highest temp.


--
http://www.helpforheroes.org.uk/shop/

On Mon, 11 Aug 2014 05:46:01 -0700, 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

Someone got some sort of store bought pizza crusts, and they were
nothing special. but it was the pepperoni, pineapple, jalapena,
mushroom, bacon and mozarella made up for the inadequacy of the
crusts!

John Kuthe...

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On 8/11/2014 2:46 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 the Safeway pizza dough a lot. It comes in three varieties -
Traditional White, White Wheat (?), and Herb. I only like the
traditional white, the other two seem goofy.

It's a pretty good dough. I can make a pretty good dough by making a
batch and letting it sit in the refrigerator until it's kind of gooey
and gross but doing it the Safeway way is really easy. Getting people to
buy the stuff is not easy so it's on perpetual sale at our store for $2
for a pound.

On Mon, 11 Aug 2014 18:16:16 -1000, dsi1
> wrote:

> I buy the Safeway pizza dough a lot. It comes in three varieties -
> Traditional White, White Wheat (?), and Herb. I only like the
> traditional white, the other two seem goofy.
>
> It's a pretty good dough. I can make a pretty good dough by making a
> batch and letting it sit in the refrigerator until it's kind of gooey
> and gross but doing it the Safeway way is really easy. Getting people to
> buy the stuff is not easy so it's on perpetual sale at our store for $2
> for a pound.

How much does a little flour, yeast and water cost? The manufacturing
and packaging is just pennies. They make a real killing at $2 a pound
and we pay for convenience.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/11/2014 6:31 PM, sf wrote:
> On Mon, 11 Aug 2014 18:16:16 -1000, dsi1
> > wrote:
>
>> I buy the Safeway pizza dough a lot. It comes in three varieties -
>> Traditional White, White Wheat (?), and Herb. I only like the
>> traditional white, the other two seem goofy.
>>
>> It's a pretty good dough. I can make a pretty good dough by making a
>> batch and letting it sit in the refrigerator until it's kind of gooey
>> and gross but doing it the Safeway way is really easy. Getting people to
>> buy the stuff is not easy so it's on perpetual sale at our store for $2
>> for a pound.
>
> How much does a little flour, yeast and water cost? The manufacturing
> and packaging is just pennies. They make a real killing at $2 a pound
> and we pay for convenience.
>
>

Beats the heck out of me. My guess is that this product will be
unsuccessful in the marketplace and won't be around for long. Enjoy it
while it lasts!

On Mon, 11 Aug 2014 18:39:22 -1000, dsi1
> wrote:

> On 8/11/2014 6:31 PM, sf wrote:
> > On Mon, 11 Aug 2014 18:16:16 -1000, dsi1
> > > wrote:
> >
> >> I buy the Safeway pizza dough a lot. It comes in three varieties -
> >> Traditional White, White Wheat (?), and Herb. I only like the
> >> traditional white, the other two seem goofy.
> >>
> >> It's a pretty good dough. I can make a pretty good dough by making a
> >> batch and letting it sit in the refrigerator until it's kind of gooey
> >> and gross but doing it the Safeway way is really easy. Getting people to
> >> buy the stuff is not easy so it's on perpetual sale at our store for $2
> >> for a pound.
> >
> > How much does a little flour, yeast and water cost? The manufacturing
> > and packaging is just pennies. They make a real killing at $2 a pound
> > and we pay for convenience.
> >
> >
>
> Beats the heck out of me. My guess is that this product will be
> unsuccessful in the marketplace and won't be around for long. Enjoy it
> while it lasts!

I think it's successful and that's why the product has improved so
much. Just a very few years ago, it was the consistency of Silly
Putty and now it's real pizza dough! Thank goodness I don't need to
rely on it, but I think it has legs as they say. It's a good product
that allows people to get a jump start on cooking something they like.

If people stop buying refrigerated pizza dough, Emile Henry will be
out of business!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"dsi1" > wrote in message
...
> On 8/11/2014 6:31 PM, sf wrote:
>> On Mon, 11 Aug 2014 18:16:16 -1000, dsi1
>> > wrote:
>>
>>> I buy the Safeway pizza dough a lot. It comes in three varieties -
>>> Traditional White, White Wheat (?), and Herb. I only like the
>>> traditional white, the other two seem goofy.
>>>
>>> It's a pretty good dough. I can make a pretty good dough by making a
>>> batch and letting it sit in the refrigerator until it's kind of gooey
>>> and gross but doing it the Safeway way is really easy. Getting people to
>>> buy the stuff is not easy so it's on perpetual sale at our store for $2
>>> for a pound.
>>
>> How much does a little flour, yeast and water cost? The manufacturing
>> and packaging is just pennies. They make a real killing at $2 a pound
>> and we pay for convenience.
>>
>>
>
> Beats the heck out of me. My guess is that this product will be
> unsuccessful in the marketplace and won't be around for long. Enjoy it
> while it lasts!

Nonsense. Pizza dough has been around for as long as I can remember.

On 8/11/2014 9:53 PM, Julie Bove wrote:
>
>
> Nonsense. Pizza dough has been around for as long as I can remember.

That stuff never sold over here. I've always had to make my own dough.
No doubt I would have grabbed that product the first time I spotted it.
Come to think of it, I did.

On 8/12/14, 3:53 AM, Julie Bove wrote:
> "dsi1" > wrote
>> Beats the heck out of me. My guess is that this product will be
>> unsuccessful in the marketplace and won't be around for long. Enjoy it
>> while it lasts!
>
> Nonsense. Pizza dough has been around for as long as I can remember.

Publix grocery stores sell fresh pizza dough for $1.79/lb., made daily,
and have done so for at least eight years (when my brother started
working for them). It's available from a chilled cabinet near the deli
section.

It's not our homemade, but it does make a nice very thin pizza.

-- Larry

On 8/11/2014 11:31 PM, sf wrote:
> On Mon, 11 Aug 2014 18:16:16 -1000, dsi1
> > wrote:
>
>> I buy the Safeway pizza dough a lot. It comes in three varieties -
>> Traditional White, White Wheat (?), and Herb. I only like the
>> traditional white, the other two seem goofy.
>>
>> It's a pretty good dough. I can make a pretty good dough by making a
>> batch and letting it sit in the refrigerator until it's kind of gooey
>> and gross but doing it the Safeway way is really easy. Getting people to
>> buy the stuff is not easy so it's on perpetual sale at our store for $2
>> for a pound.
>
> How much does a little flour, yeast and water cost? The manufacturing
> and packaging is just pennies. They make a real killing at $2 a pound
> and we pay for convenience.
>
>

My favorite local pizzaria is owned by a fellow who learned his craft in
New Jersey. I can always go in the shop and buy a ball of pizza dough.
In New Jersey most non-chain pizza parlors will sell you a ball of dough.

I have a good FP dough recipe, but I like this guy's dough better.

--
From somewhere very deep in the heart of Texas

On Tue, 12 Aug 2014 01:49:04 -0500, Janet Wilder >
wrote:

>
> My favorite local pizzaria is owned by a fellow who learned his craft in
> New Jersey. I can always go in the shop and buy a ball of pizza dough.
> In New Jersey most non-chain pizza parlors will sell you a ball of dough.

Everybody here knows that, but they aren't going to traipse around
town to their favorite pizzeria when they can buy decent premade at
the grocery store.
>
> I have a good FP dough recipe, but I like this guy's dough better.

Hm. Time to stop following that recipe verbatim and put your own spin
on it.


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Avoid cutting yourself when slicing vegetables by getting someone else to hold them.