Again, this time, I used King Arthur’s Perfect Pizza Blend Mix (see previous review).
I made it per the instructions precisely, although this time, I wanted to try and see what it worked ilke after freezing. So after a two hour initial rise, I tamped it down, put into a floured zip lock bag, and froze for two days.
I thawed it overnight in the refrigerator the day before I was going to use it, brought it up to room temperature in the bag, but did not try for another rise. Working with the dough was a dream, as before, the ability to roll it or stretch by hand was a task handled with ease.
This one was topped with ingredients already on hand, including canned Chef BoyArDee Pizza Sauce (store locator), Kraft Italian 5 Cheese (shredded bag), Gallo Dry Salami, Napoleon Sliced Green Olives (previous review here), and dried basil and garlic.
Preheated 500 degree oven on a stone with baking parchment. Ten minutes. My oven may be up to 50 degrees lower than set, so adjust your recipe accordingly.
The results were fantastic. Chewy outer crust, soft in the middle. This version had some good “New York hang” to it, that the previous freshly used dough did not, tho I am not sure why.
Salami did not char, cup, or leave pools of oil. Cheese melted well, overall flavor was above and beyond.
I’d like a dough sheeter, but this method still works well, and certainly makes a better product than I can have delivered, at least for my taste.
What’s with the “odd” shape? Why, this is hand-made ARTISAN pizza, ya goof! LOL
Home Pizza Crust