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Pillsbury thin crust pizza dough in a can!

c oliver Feb 24, 2009 12:26 PM

(To preface this, I tried to get alkapal to start this thread but she wouldn't :) So I'm doing it but am hoping she'll weigh in.)

Thanks to the above 'hound, I was turned on to the Pillsbury thin crust pizza dough. Like in one of those "whack" cans for biscuits. I highly recommend that you keep one or more of these in your fridge. They're really good. Really. I don't read their instructions because, again, I got my "training" from alkapal. You oil the baking sheet and then spread the dough. It's a rectangle. With your oily fingers, press some chopped rosemary onto the dough. Then add sauce. To make it really easy, I bought a squeeze bottle of Contadina Pizza Squeeze, figuring I was going to be adding so much flavor to this that it wouldn't matter - and it didn't. I then topped with finely chopped fennel, pre-cooked but homemade sausage, thinly sliced shallots and shaved garlic (I used my vegetable peeler). Then I topped all that with a four-cheese Italian blend and then some freshed grated Parmesan. I then baked it at 500 (I believe the instructions said 400) per above 'hound :) She said not to worry that the edges might be looking burned; that you need that really high heat to crisp up the bottom. This made a big enough pizza for the two of us to have it for two meals. And I now have FOUR cans of the stuff in the fridge --- it was half price :) I've had pizza in restaurants that wasn't this good. And it's so easy and so last minute by using some prepared products.

Now that I've begun this thread I'm hoping my "buddy" will chime in because she has a good idea for a white pizza that I want to read about. Please???

  1. alkapal Mar 21, 2009 06:02 AM

    apparently, these pillsbury pizza crusts are vegan-friendly. googling for a calzone application, i came upon this vegan site, which used one thin crust to make two calzones. http://veganguineapig.blogspot.com/20...

    i was looking to use my crust and make a calzone with a great red sauce i made yesterday (italian sausage, eggplant, onions, fennel, tomatoes, garlic galore, red, yellow & green bell peppers, ground fennel seed). i'm going to use it with cottage cheese, blended with parm, pecorino, mozz, and fontina inside in layers -- maybe with some spinach or artichoke --as the filling, and also a pour-over sauce.

    1. Scargod Feb 26, 2009 08:04 AM

      Better than pre-made garlic naan? That's what I go to when I'm feeling lazy.

      1 Reply
      1. re: Scargod
        c oliver Feb 26, 2009 08:10 AM

        That sounds great but I see you live in New Haven, CT. I live in a small resort community in NE Calif, an hour's drive from Reno where I MIGHT/MAYBE find pre-made garlic naan. I'm extremely jealous of those of you who live anywhere near NYC. Drool.

      2. alkapal Feb 26, 2009 05:02 AM

        c oliver, you want more toppings ideas? here's a bunch! http://chowhound.chow.com/topics/486887

        3 Replies
        1. re: alkapal
          c oliver Feb 26, 2009 07:44 AM

          Saved that puppy! Wow. But did they really have to start with one that had oil-packed tuna as the main taste sensation. Ugh :( I'd just been thinking about heated things to do with canned tuna. That will NOT be on my list :)

          1. re: c oliver
            alkapal Mar 21, 2009 06:11 AM

            at least it was olive oil. i've never been a seafood on pizza gal.....

            1. re: alkapal
              Boccone Dolce Mar 21, 2009 11:41 AM

              OOh pesto & clam pie is a tasty treat.

        2. Sam Fujisaka Feb 25, 2009 11:59 AM

          I'm no critic of Pillsbury because I've never had it and can't get it here. On the other hand, if you like really thin crust pizza, just make a dough of flour, oil, water, and a pinch of salt, knead it up, and roll it out thiiinnn. No need for yeast or to let it rise. Takes five minutes or so.

          20 Replies
          1. re: Sam Fujisaka
            kchurchill5 Feb 25, 2009 12:00 PM

            That works well. I prefer my thin most of the time.

            1. re: Sam Fujisaka
              scoopG Feb 25, 2009 04:58 PM

              With you there Sam - I like to add a bit of cornmeal though.

              1. re: Sam Fujisaka
                c oliver Feb 25, 2009 05:40 PM

                Sam, could you post amounts please? We're at 6500' elevation and dough is new to me. So I'm doubly challenged. But I've done good to medium on pasta so far. A pizza dough that's ready to go in five minutes works for me. Thanks.

                1. re: c oliver
                  Sam Fujisaka Feb 26, 2009 02:43 AM

                  I hope I can estimate amounts. Maybe two cups of flour, a pinch of salt, add oil and mix with a fork until it looks like beach sand. Then add water bit by bit as you mix by hand until you have a smooth ball of dough. Knead just enough to get it silky. Sorry, lame I know, but ...

                  1. re: Sam Fujisaka
                    scoopG Feb 26, 2009 06:52 AM

                    Very close to what I do Sam but I add 2 tsp of baking soda to the flour.

                  2. re: c oliver
                    KTinNYC Feb 26, 2009 05:48 AM

                    Would altitude be an issue for doughs that don't rise? I have no idea but it seems to me no rise doughs would be ideal.

                    1. re: KTinNYC
                      c oliver Feb 26, 2009 07:41 AM

                      I gather that altitude matters for rising dough. But we also have very low humidity (single digit in the summer!) and that that matters period. As I say I'm new to the whole dough/yeast arena so am reading alot and trying to be a sponge. I appreciate advice.

                      1. re: c oliver
                        scoopG Feb 26, 2009 07:51 AM

                        A sister in CO who loves to bake tells me that in higher altitudes, flour tends to be drier and can absorb more water and that yeast dough rises faster. I think she sometimes plays around with a combo of less flour or yeast.

                        1. re: scoopG
                          c oliver Feb 26, 2009 07:57 AM

                          Yes. My first attempt at pasta was amazing. The flour to egg ratio that most people used left me with something that resembled corn meal :) Now I know to hold back ALOT of the flour. I'm sure this is PART of the reason I've embraced this pizza crust. Baking at high elevation and in low humidity isn't a slam dunk. But, honestly, I really think those crusts are better than some pizzas I've had in restaurants. And once I bought a pizza at Safeway (they have them on special on Fridays). The crust was so disgusting that I ate some toppings and threw the rest in the trash. I will occasionally have a slice at Costco but use a handful of napkins to blot the grease and of course no solution for the soggy crust.

                          1. re: c oliver
                            scoopG Feb 26, 2009 09:12 AM

                            How would you rate your Pillsbury pizza crust with what you are used in from your favorite (or not so favorite!) pizza parlor?

                            1. re: scoopG
                              kchurchill5 Feb 26, 2009 09:18 AM

                              I have to respond too, about 80% as good, but I can't always get crust from the pizza place and I don't always have time, so taste, absolutely much better, but ... as close as you can get to store bought for me.

                              1. re: scoopG
                                c oliver Feb 26, 2009 09:31 AM

                                I would say my favorite is not a chain and is nearby. We always ask for it thin crust and extra crispy, actually will sometimes say almost burned :) And I really like Papa Murphy's DeLite pizza, which is very thin crust. I'm trying to remember another place where the crust is almost cracker thin. I spent the first 40 years of my life not even liking pizza so there's more that I don't like than do. Too doughy - thumbs down. So many toppings that the crust get soggy - nope. And I HATE things like Hawaiian pizza. Pineapple should NOT go on pizza :) I - M - H - O !!!

                                1. re: c oliver
                                  scoopG Feb 26, 2009 01:17 PM

                                  The Hawaiian! Reminds me of a scene from The Simpsons when Homer is walking down some steps into Hell. We can't see him after a few second but hear him scream in horror as he reaches the buffet table, "Oh no, German Potato Salad! And they've got pineapple in the cole slaw!"

                            2. re: scoopG
                              kchurchill5 Feb 26, 2009 07:58 AM

                              I lived in CO for 1 year ... altitude definitely changes the rising, so does low humidity, for that matter so does FL with high humidity. I have yet to figure it out exactly. Too much humidity it rises to much and then goes flat, especially those like sourdough breads. High humidity I had problems too. I can be an interesting testing period to see what works best for you. I guess that is why I don't use pizza crusts that have yeast. I buy them or used the canned. I understand an appreciate homemade, but sometimes, too frustrating and time is the factor. I do make breads but tend to you my bread maker a lot, I make fresh not boxed but still have to worry about my yeast and how it rises. I still run into problems, but a lot less. But a humid day in the summer and no air on and more than likely you bread will come out lousy!!

                              1. re: kchurchill5
                                c oliver Feb 26, 2009 08:03 AM

                                Hi, Kim. Thanks for your comments. I was thinking also that for me pizza is the kind of meal I want to do kinda spur of the moment with things that are on hand. And that are going to work the first time through. I will likely try Sam's recipe as it seems to have an ease. I also made chicken pot pie a while back and thought the dough was blech. So, in the future, I'll use jfood's method of a store bought puff pastry that is baked separately and then put on top of the filling. I want success and will cut corners to get it. There are things I'm good at and some I'm not.

                                1. re: c oliver
                                  KTinNYC Feb 26, 2009 08:07 AM

                                  I've tried a recipe similar to Sam's and it makes more of a cracker crust than the traditional slightly chewy crust.

                                  1. re: c oliver
                                    kchurchill5 Feb 26, 2009 09:02 AM

                                    His simple recipe works good.I've done that without a prob. Yeah weather can really screw things up even cold and warm fronts and rain, etc. I keep the store bought as spur of the moment when it's a last minute.

                                    Tonight for example, I have a can of pizza dough, I have a sage applewood sausage, I have some monterey jack or shredded mozz and some parm. Also have some spinach, some onions and mushrooms and I think some red peppers or green onion I know from my garden. And I have about 1/4 cup extra bechemel from my last time about 2 weeks old. So guess what.

                                    Pizza, a light bechelmel, cooked sauce, onions and peppers and mushrooms some cheese and pizza deluxe. May take 15 min to cut and cook the sausage, but hey, 2 pans well 1 pan 1 pizza stone and dinner, A nice junk a fresh romaine with a good vinaigrette from last week and some toasted croutons. Pretty NON gourmet for a week night. But To me so much better than fast food.

                                    Try Jfood's, I have done that many times and would do that tonight if I didn't have the can. Good recipe. You will enjoy.

                                  2. re: kchurchill5
                                    alwayscooking Feb 26, 2009 08:59 AM

                                    I do a little baking in the humid Boston summers and often when I'm in Tampa so here's some thoughts (and I'm not an expert on breads so use this post as you see fit). Your bread rising and then crashing may be the result of the gluten expanding beyond its capacity to hold the liquid/moisture in the dough together. In high humidity, I know that the dry ingredients will have absorbed some of the ambient moisture so I reduce the liquid or increase the dry. For my preferred chewier breads, I add vital wheat gluten - this may have given the extra protein needed to hold the dough together in the humidity.

                                    Overall, I've not noticed a problem - are you you baking by weight or volume? Weight may be more accurate in these conditions.

                                    1. re: alwayscooking
                                      danhole Feb 26, 2009 09:54 AM

                                      Okay, you just threw a kink into this for me! Humidity? I live in Houston and right now it is hot and humid, and will be for days. Back when I baked lots of bread I was in an apt. with central a/c. Now I'm in a house with window box a/c, so it more humid in my kitchen. so I need to be careful about the liquid to dry, right?

                                      1. re: danhole
                                        alwayscooking Feb 26, 2009 10:03 AM

                                        I won't worry about it - unless the humidity dripping over everything - you shouldn't be any problem. If needed, the dough will pick up additional flour when kneading although it will be a slightly more tacky dough then bread.

                                        Remember, you'll not really need a high rise a all - it's pizza. What you will get is a yeasty taste.

                        2. alkapal Feb 25, 2009 05:05 AM

                          thanks, c oliver, i am so proud of my "pillsbury pizza protegé." ;-).

                          some ideas or tips:
                          1. don't get the "classic" pizza dough -- it must be the "thin crust" (longer tube). i like it better than trader joe's dough.
                          2. don't use too much sauce.
                          3. white pizza idea: fontina, mozzarella, garlic, fennel, artichoke heart, maybe some more minced rosemary. if you're so inclined, you can put on fresh tomato slices, too.
                          4. spark up your italian sausage by adding extra ground fennel seeds. i love fresh shaved fennel bulb on top, too.
                          5. be sure to cook in very hot oven, until edges brown and top is bubbly.
                          6. those italian cheese blends are a quick and easy weeknight shortcut. sargento or kraft is almost always on sale. good for lasagne, too. i keep them in the freezer.....

                          good luck, everyone. happy crunching!

                          15 Replies
                          1. re: alkapal
                            c oliver Feb 25, 2009 07:18 AM

                            There you are :) Looks like I was part of a brouhaha on another thread. Perhaps implying I was a shill for Pillsbury :) Too funny.

                            If you make the white pizza with no sauce, would you try to include some "wetter" items like the tomato or perhaps onions, mushrooms, artichoke hearts? Would you put some cheese on the dough before adding the toppings and then more cheese? I've had white pizzas and they didn't seem dry at all so maybe it was wetter toppings.

                            To the purists, would I make pizza dough? Yes. But not as often as I might want to cook pizza. Buying them 1/2 price made them about $1.30, cheap enough for me. I also like the idea of having things in the fridge/freezer that make quick meals. Our grown kids and husbands are going to be here all weekend and others probably dropping in. Nice to know there's something fun and easy. So you won't think I'm a total sloth, I also have pounds and pounds of homemade sausage, ground beef, Hazan's Bolognese sauce in the freezer and a big pot of potato, leek, sausage and kale soup in the fridge. Mine is not an either/or kitchen.

                            1. re: c oliver
                              danhole Feb 25, 2009 07:29 AM

                              Don't white pizzas usually have an alfredo type sauce on them as a base? You could get a jar or pre-made . . . or make it from scratch to go on top of your canned pizza dough ;-)

                              1. re: danhole
                                Caitlin McGrath Feb 25, 2009 02:38 PM

                                Whit pizza's called that because it doesn't have tomato sauce. It doesn't necessarily (or typically) have another sauce instead.

                                1. re: Caitlin McGrath
                                  danhole Feb 26, 2009 08:21 AM

                                  Thanks, I didn't know that.

                                  1. re: danhole
                                    MMRuth Feb 27, 2009 10:20 AM

                                    I made some white pizzas a while back and included an herb oil that JoanN told me about. The recipe is from American Pie, and it really made that white pizza sing.

                                    1. re: MMRuth
                                      kchurchill5 Feb 27, 2009 10:28 AM

                                      I always brush my crust before any toppings, white, bland or tomato with a good fruity olive oil and some herbs. I think it really makes the pizza great as well. Depends I use a mix of only fresh herbs, or I use dried herbs. But both give great flavor. My favorite is dried oregano, no sauce, fresh tomatoes diced, fresh thin shallots, fresh mozz slices and basil chiffonade, then parm on top. Simple and classic. We did put sliced olive on 1/3 for one of the guests. A simple easy pizza You could of used just thin sliced tomatoes as well. I had some diced for another pizza so we just continued to dice the rest.

                                      1. re: kchurchill5
                                        MMRuth Feb 27, 2009 10:29 AM

                                        I'm pretty new to the pizza making thing, but I definitely agree about brushing the crust with olive oil. I believe that this mix that I made was with mostly dried herbs.

                                        1. re: MMRuth
                                          kchurchill5 Feb 27, 2009 10:41 AM

                                          It really adds a lot with no work. The corn meal on the bottom and the herbs and oil on top adds so much. You can just make a bland pizza with no sauce absolutely great.

                                          Most of my faves are without sauce. I love ones with artichokes, olive, onions, fresh tomatoes, and some feta. Or one with shrimp arugula, fontina and mushrooms. ALL no sauce and I love it. I guess technically do you call it pizza. Well I guess in a sense. But is great. All dried herbs is absolutely fine.

                                          1. re: kchurchill5
                                            alwayscooking Feb 27, 2009 10:48 AM


                                            1. re: alwayscooking
                                              kchurchill5 Feb 27, 2009 10:50 AM

                                              Yep, in a way, but pizza crust and more toppings.

                                              1. re: kchurchill5
                                                alwayscooking Feb 27, 2009 10:54 AM

                                                NYT "Pizza It Is, and Pizza It Isn't"


                                                1. re: alwayscooking
                                                  chowser Feb 27, 2009 11:09 AM

                                                  I love making focaccia pizza, especially for big crowds. I can do larger ones on a full sheet cookie tray which I can't do with regular pizza. Assemble it all in advance and have it baking when people come. Thin crust pizza has to be done when people are there and too much last minute work for me.

                              2. re: c oliver
                                alkapal Feb 25, 2009 07:49 AM

                                "Looks like I was part of a brouhaha on another thread. Perhaps implying I was a shill for Pillsbury :)"

                                ahhhh, welcome to the world of chowhound! hahahahaha. i love the way the chowhound team describes hound posters in percentages -- and a very tiny percentage is described as akin to "stone-cold psychos"! LOL!!!!

                                as to the pizza, up the olive oil on top of the dough. try layering half the pizza one way, e.g., cheese, toppings, cheese -- and the other half the other way, toppings then cheese. that made me think: i love the quattro stagioni (four seasons) pizza! http://italianfood.about.com/od/bread...

                                and about your soup, i just used some of mine to combine with some indian spiced spinach (palaak) and a little half-n-half. so versatile!

                                1. re: alkapal
                                  c oliver Feb 25, 2009 02:53 PM

                                  We all get to see the "stone-cold psychos" on occasion, don't we?!?

                                  I think you're on the mark about the layering. And, wow, thanks for that link. Some really good suggestions there. Mmm.

                                  Just had a half mug of the soup. Late lunch - almost 4pm here. Also fixed a store bought deli turkey, Jarlsberg sandwich on a hamburger bun on the panini grill. Thank goodness I had the homemade soup :)

                              3. re: alkapal
                                monkeyrotica Mar 21, 2009 10:04 AM

                                The crisp, crackery texture of the crust as well as it's butteriness and slight sweetness reminds me of Ledo's style thin crust pizza.

                              4. j
                                jeanmarieok Feb 24, 2009 03:01 PM

                                I've tried them, and think the texture is ok in a pinch, but think the dough is a little too sweet.

                                2 Replies
                                1. re: jeanmarieok
                                  coll Feb 25, 2009 03:53 AM

                                  I haven't tried the pizza crust, but did try the pie crust after reading raves here. It tasted like cookie dough rather than what it was supposed to be. Very disappointing. Pillsbury does make nice rolls, but way too expensive for everyday anyway.

                                  1. re: jeanmarieok
                                    monkeyrotica Feb 27, 2009 08:43 AM

                                    I've steered away from Pillsbury's pizza dough for that reason. It's got that sickly HFCS taste. I'll give the thin crust a try. I need some quick dough so's I can distract the kids with pizza assembly, for those nights I don't want to make it from scratch.

                                  2. choco_lab38 Feb 24, 2009 01:37 PM

                                    Not for anything, but I find all Pillsbury products to have the same flavor profile, despite what they're intended for--biscuit, pizza dough or croissant. Of course, I'm lucky to live in an area of the country where there is a wide variety of amazing pizza available, and my local pizzeria will even sell me dough for a few bucks. But I still prefer to make my own.
                                    For those pressed for time, it takes literally minutes to throw a few ingredients into a bread machine in the morning, set the timer and come home from work to perfectly risen fresh dough--with no additives or preservatives. It's our favorite quick meal and it costs only pennies (I don't consider Pillsbury products a particularly good value). I also make extra batches when I have time and freeze them or pop them in the 'frige for a last minute meal (develops an even better yeasty flavor after the long rest)

                                    51 Replies
                                    1. re: choco_lab38
                                      alwayscooking Feb 24, 2009 02:58 PM

                                      I can't comment on the pizza dough since I haven't used Pillsbury products in a good while. Like you, I get the dough from a local pizzeria that I respect if I run out of time. I tend to make the fling the dough together the night before (I don't have a bread machine) and let it develop in the ref. It also helps that pizza tends to be a fairly predictable Friday night thing - if it doesn't get eaten it goes in the freezer for next time.

                                      1. re: alwayscooking
                                        kchurchill5 Feb 24, 2009 03:12 PM

                                        My pizza place doesn't always sell it so sometimes I'm stuck, no time need something quick, the can is it. Better than nothing.

                                      2. re: choco_lab38
                                        danhole Feb 25, 2009 06:34 AM

                                        I am not opposed to trying the Pillsbury canned dough, at all, but since choco and alwayscooking brought it up, what is a recipe for pizza dough? And I do NOT have a bread machine. Also would it be worth it for a man, my DH, who loves pizza hut?

                                        1. re: danhole
                                          kchurchill5 Feb 25, 2009 06:40 AM

                                          I have made pizza dough in my bread machine, turned out good. My pizza place is my best source, but like I said, sometimes I need ultra quick. But the homemade is fun. I even made it without the machine and also fun. Just don't have time for the most part. On the weekends I'm outside (FL) 90% of the time and get home late and dinner I spend time making but doughs or long sauces usually don't get done. Honestly I couldn't taste that much difference so I don't mind the can now and then. I think it is fun to try and you can say you made it. They may still like Pizza Hut better, but it might be just fun.

                                        2. re: choco_lab38
                                          lnyc Feb 25, 2009 06:44 AM

                                          At what stage can you freeze the dough? Do you let it rise 1 time first?

                                          1. re: lnyc
                                            alwayscooking Feb 25, 2009 11:11 AM

                                            - 1 envelope yeast in 1/2 cup warm water for 10 minutes
                                            - combine the yeast with 2T olive oil and 2t salt in a large bowl
                                            - add 4C flour and 1T+ of vital wheat gluten (for a chewy texture)
                                            - mix, turn out on the counter and knead for 8 minutes without using too much addl flour
                                            - place in an oiled bowl and cover

                                            It will double in a warm place in about 2 hours. Punch down and use.
                                            Rather than leaving it to rise, I put it in the refrigerator overnight so it's ready the next evening.
                                            The dough can be frozen after the rise and punch (I've never just put it in the freezer so I'm not sure) - defrost slowly and let it rise again.

                                            1. re: alwayscooking
                                              danhole Feb 25, 2009 11:40 AM

                                              A couple questions please.

                                              1. If I don't want it extra chewy, can I skip the vital wheat gluten? Don't really like chewy.

                                              2.<<It will double in a warm place in about 2 hours. Punch down and use.
                                              Rather than leaving it to rise, I put it in the refrigerator overnight so it's ready the next evening. >> Are you saying that instead of letting it rise in a warm place that it will rise in the fridge overnight so it's ready the next evening?

                                              3. After it rises and you want to freeze it would you put in a ziploc bag or wrap tightly in plastic wrap.

                                              4. I asked this above, and I am not being a jerk, I am totally serious. Is it worth making a fresh dough for a man who thinks Pizza Hut is really good stuff? I mean it would be worth it for me, but he is the pizza lover, not me so much.

                                              Thanks for posting this.


                                              1. re: danhole
                                                alwayscooking Feb 25, 2009 12:44 PM

                                                I can't answer whether it's worth it - I think so. For me it's like eating homemade or artesianal bread versus white sandwich loaf. Some people like it and some prefer wonder. It may have a more yeasty taste then Pizza Hut (?) Try it once, and if you don't like it - then never again.

                                                To answer your questions:
                                                1 - vital wheat gluten is not vital! You can leave it out.
                                                2 - the dough will rise in the ref - just more slowly - so it will be ready the next day. I do this on Thursday night since there is a predictable pizza demand on Friday.
                                                3 - I wrap the dough tightly in plastic and then put it in a freezer bag - theat's just me

                                                Good luck an let me know.

                                                1. re: alwayscooking
                                                  danhole Feb 25, 2009 01:12 PM

                                                  I'm going to try it. I think one of the reasons I don't like pizza is because Pizza Hut is not . . . uh . . . good? He likes pepperoni, soaked in grease. I used to make homemade pizza but the dough was from a mix. It did have to rise and was a bit to thick for my tastes. I would cook the toppings separately and drain the grease off of them. I think that is why he didn't like it! LOL. Of course now that we are in our 50's he has high triglycerides and cholesterol, so there you go! I'm not a whole lot better with the cholesterol but at least I eat vegetables, and he won't touch them.

                                                  What temperature do you cook the pizza at, and I don't have a pizza stone, so it will be on a baking sheet.

                                                  Thanks again. I think I can manage this very well!


                                                  1. re: danhole
                                                    kchurchill5 Feb 25, 2009 01:17 PM

                                                    I cook mine 450 with a stone. I still swear by 450 on middle rack for thin crust. Maybe just my onion. Could be.

                                                    1. re: danhole
                                                      alwayscooking Feb 25, 2009 01:25 PM

                                                      I bake it at 450-475. And I form the dough as a rectangle and put it on a dark, corn-meal dusted baking sheet and fill it (some CHer's will object but my stone broke and I haven't felt the need to replace it). For toppings, the only things that are pre-cooked are the roasted red peppers, roasted garlic (I typically have them in my ref already) and uncured meats like sausage. Anything goes though - use what you like and have and remember you can do

                                                      I'm sure he'll like it but I think you will.

                                                      I found a website with lots of pics that might help (it uses a different recipe for dough than I make).

                                                      1. re: alwayscooking
                                                        kchurchill5 Feb 25, 2009 01:33 PM

                                                        I use the corn meal too on my stone. I love it. Pre cooked I agree. I love a light bechemel, with fresh arugula, a variety of mixed mushrooms and diced shrimp with some fresh mozz and parm. Decadent and a favorite other than my fave ... lots of veggies, cheese (pretty generic, but I love it)

                                                        I did forget about the corn meal, sort of habit, but it slides off some much easier and gives a great crust

                                                        1. re: alwayscooking
                                                          danhole Feb 25, 2009 01:52 PM

                                                          So you and Kim are saying to pre-cook the crust? For how long? The corn meal tip is a great idea I would have never thought of.

                                                          Alwayscooking - this seems like an incomplete sentence <<Anything goes though - use what you like and have and remember you can do>> what comes next? LOL! I can do . . . ?

                                                          1. re: danhole
                                                            alwayscooking Feb 25, 2009 02:11 PM

                                                            Opps (although I kind of like that!)

                                                            I was going to say that you can make a half and half (or whatever) pizza. I'd don't like meat on mine but my SO does - we just split the difference.

                                                            And no, the dough is not pre-cooked. I dust the sheet with corn meal, put the dough down, oil the dough, and then add toppings and cheese.

                                                            1. re: danhole
                                                              kchurchill5 Feb 25, 2009 02:44 PM

                                                              My apologies, pre cooked I was referring to the toppings. Sorry I should of been clearer. If a thick crust sometimes I do pre cook, thin I don't. But pre cooked topping absolutely for meats primarily and seafood, cooked saucsage,, pepperoni, shrimp, chicken, beef, vegetables endless. Fresh cut tomatoes if any are the only ones I don't pre cook and mushrooms are ok. Thin very thin onions are ok too. But thickeer cut vegetables I do cook just a bit it really depends on the toppings. Thin a diced veggies are fine, but sometimes I will use thicker onion slices or mushrooms and I make sure to just lightly cook to just a bit soft. Especially broccoli, etc. Depends. Sorry I mis lead, my fault for not clarifying.

                                                              1. re: kchurchill5
                                                                danhole Feb 26, 2009 08:19 AM

                                                                I would only pre-cook the sausage, not the pepperoni. He likes pepperoni, I like sausage! And we prefer thin crust. Thanks to you and Alwayscooking for clarifying. It will be a half and half pizza for sure since I like ingredients and he justs wants pepperoni.

                                                          2. re: danhole
                                                            Boccone Dolce Feb 26, 2009 03:05 AM

                                                            Oooh get a stone, girly! You can pick one up for $4 including a crappy pizza wheel which you can use if you dare (I have a wooden set up that I love, it's the peel and a wood wedge that cuts the pie PERFECTLY) anyway- you can always flip the cookie sheet if you make it big and then it won't go all deep-dish on the sides that touch. <-- it's early, does that make sense?

                                                            PH is always greasy to me- even if I load our homie-pizzas with toppings they don't ooze as much as a PH does.

                                                            1. re: Boccone Dolce
                                                              danhole Feb 26, 2009 08:25 AM

                                                              Where can I get a pizza stone for $4? I thought they were expensive? I'm pretty clumsy. I'm afraid I would break it! And I'm not sure I get the flip the cokie sheet point . . . sorry.

                                                              1. re: danhole
                                                                karykat Feb 27, 2009 08:29 AM

                                                                I got a cast iron griddle from Mario Battali with handles and have been using that instead of my pizza stone because it's easier to handle. Gets nice and hot in the oven for that nice browned pie underside and quick cooking. I usually put a piece of parchment down on the griddle.

                                                                I think I'm going to give that pillsbury stuff a try.

                                                                1. re: danhole
                                                                  Boccone Dolce Feb 27, 2009 10:41 AM

                                                                  I'm sure you can buy fancy-schmancy high priced ones, but I got mine @ Ross- it came with a silly metal rack that I threw into the garage sale box. It wouldn't break any easier than a glass, they are quite heavy, I use 2 hands. Obviously you don't remove the cooked pizza from the oven, stone and all- that's where you need the peel. Another $4 at Ross/Marshall's/ wherever good gadgets can be found on the cheap!

                                                                  1. re: Boccone Dolce
                                                                    danhole Feb 27, 2009 02:22 PM

                                                                    I hate to sound so stupid, but what is a peel? Is it like a silicone sheet you slide the pizza off of? And you still didn't explain what you meant about flipping the cookie sheet - my imagination is going wild here!

                                                                    1. re: danhole
                                                                      alkapal Feb 27, 2009 02:29 PM

                                                                      typically, a peel looks like a flat wooden paddle, large enough to hold a pizza. you use it to transport the pizza to and from the oven (to place on & remove from) pizza stone. here's more info on peels: http://www.fornobravo.com/brick_oven_...

                                                                      ps, any luck with the tequila wings?

                                                                      1. re: alkapal
                                                                        danhole Feb 28, 2009 06:25 AM

                                                                        I have a giant metal spatula that I think would work.

                                                                        Tequila wings, no luck - Houston must not be into Costco as much as other areas!

                                                                        I went shopping yesterday at our Kroger "signature" store and guess what - NO thin crust pillsbury pizza dough, so I will be making it from scratch whenever I do make pizza.

                                                                        1. re: danhole
                                                                          alkapal Feb 28, 2009 07:00 AM

                                                                          did you post a query on chow? (i didn't notice, but i don't really look at the "south" board all the time).

                                                                          1. re: alkapal
                                                                            danhole Feb 28, 2009 07:26 AM

                                                                            I put it on the Chain board. Figured if I put it in Texas they would move it anyway.

                                                                          2. re: danhole
                                                                            kchurchill5 Feb 28, 2009 10:53 AM

                                                                            Fry friend lives up north and has Kroger, since she came down and visited she asked the manager to order it ... they now carry it and order it.

                                                                            1. re: kchurchill5
                                                                              danhole Mar 1, 2009 08:19 AM

                                                                              My Kroger is pretty good about getting things I really want, but they also drop items as soon as get hooked on them! They used to have those wings, but replaced them with a Kroger brand of Buffalo wings, that I can't stand. They really push the Kroger brand, and replace too many good things with theirs.

                                                                              1. re: danhole
                                                                                kchurchill5 Mar 1, 2009 08:55 AM

                                                                                I think all stores do that. What a shame. I know my manager pretty well, a friend of the family as well and he does order. but agreed, it seems like good things get dropped. Publix makes their own brand of balsamic salad dressing and also a creamy caesar. Now I make my own 90% of the time, especially my caesar, but I also keep some of both these on hand, but a quick marinade or just for a quick salad when I'm running late to work. And I have to admit ... both are excellent for bottled dressings.

                                                                                Sometimes I add some honey to balsamic dressing for an extra touch or some fresh lemon to the caesar. But I hope they don't drop those.

                                                                                Cattelbarrons made a BBQ sauce, Primo! They dropped and can't order it anymore. Same thing.

                                                                        2. re: danhole
                                                                          chowser Feb 27, 2009 02:55 PM

                                                                          When you start, you can just use parchment paper and cut it about 2" beyond the pizza but leave one end a little longer. When you put the pizza in the oven on the stone, you pull the parchment paper onto the stone. It make transferring easy. You can put the paper and then pizza on a rimless cookie sheet, or turn a regular cookie sheet upside down and just slide it in.

                                                                          1. re: danhole
                                                                            Boccone Dolce Feb 27, 2009 04:43 PM

                                                                            Here's the one I have: http://www.centralchef.com/storefront...

                                                                            that cutter really ROCKS. I found the peel @ Ross for $4 to put in my nephews new apt. stuff. I have used metal but I just like the feel of the wood much better.

                                                                            Ok- cookie sheet... I have the jellyroll pan (?) type that have a rim. Pre-stone I just flip upside down so the pizza fits better and the sides don't smush against the rim of the sheet. Capisce? You can use one flipped over too, as a peel. Just use cornmeal/cornflour to help it slide...

                                                                            1. re: Boccone Dolce
                                                                              danhole Feb 28, 2009 06:27 AM

                                                                              That's amazing that the cutter works. It doesn't look like it would, to me anyway. It must have a very thin edge that I can't see in the photo.

                                                                              I get what you are saying about the cookie sheet now. I'll have to hunt for the stone.

                                                                  2. re: alwayscooking
                                                                    danhole Mar 28, 2009 01:46 PM

                                                                    I haven't tried this yet, but what else could I use this dough for?

                                                                    1. re: danhole
                                                                      alwayscooking Mar 28, 2009 03:00 PM


                                                                      1. re: danhole
                                                                        choco_lab38 Mar 28, 2009 06:34 PM

                                                                        Could also make calzones or stromboli? Or make soft breadsticks by rolling pieces into sticks--brush them with olive oil and sprinkle with garlic and herbs and a sprinkle of parmagiano?

                                                                        1. re: choco_lab38
                                                                          alwayscooking Mar 28, 2009 06:37 PM

                                                                          Shoot - of course! Great ideas and I guess I just responded without giving it much thought [bad on me].

                                                                          But the collective brain is very very good.

                                                                          1. re: choco_lab38
                                                                            c oliver Mar 29, 2009 09:38 AM

                                                                            I'm leaving tomorrow for our home in Oregon which is below 1500' elevation versus the 6400' where we are now. Maybe I'll try this. I'm such a weinie :)

                                                                    2. re: alwayscooking
                                                                      chowser Feb 27, 2009 03:52 AM

                                                                      Is recipe correct? It seems like there needs to be more liquids, eg 1 1/2 c water? Also, do you have problems with the salt killing the yeast when you add it directly to the yeast/water? I'm always trying out new pizza dough recipes. Also, before refrigerating, it helps to leave the dough out, at least 1/2 an hour to develop the yeast before the cold.

                                                                      1. re: chowser
                                                                        alwayscooking Feb 27, 2009 07:19 AM

                                                                        Chowser you are correct - requires another C of water!

                                                                        - 1 envelope yeast in 1/2 cup warm water for 10 minutes
                                                                        - combine the yeast with 2T olive oil and 2t salt in a large bowl & 1C water!
                                                                        - add 4C flour and 1T+ of vital wheat gluten (for a chewy texture)
                                                                        - mix, turn out on the counter and knead for 8 minutes without using too much addl flour
                                                                        - place in an oiled bowl and cover

                                                                        Please forgive me for those who have used the recipe - I bet you'll not buy my cookbook (if I ever wrote one)!

                                                                        1. re: alwayscooking
                                                                          chowser Feb 27, 2009 09:33 AM

                                                                          That makes more sense. I figured it was a typo. I tried it this morning and added 1 1/2 cups water but then needed quite a bit more flour (about 1/4 cup) when I was kneaded. Thanks! It's very similar to the Best Recipe version, only w/ vital wheat gluten for the protein, instead of bread flour. It's rising nicely.

                                                                  3. re: choco_lab38
                                                                    Jennalynn Feb 25, 2009 05:27 PM

                                                                    Can you post your dough recipe?

                                                                    I've got a bread machine that maybe I knead to dust off ; )

                                                                    1. re: Jennalynn
                                                                      danhole Feb 26, 2009 08:20 AM

                                                                      Alwayscooking posted a recipe up above.

                                                                      1. re: danhole
                                                                        LisaN Feb 27, 2009 08:08 AM

                                                                        but that recipe is for making dough by hand.

                                                                    2. re: choco_lab38
                                                                      salsailsa Feb 26, 2009 11:43 AM

                                                                      I so agree with you! When I was a kid, I used to love the stuff. Now, I find they have the same bizzare flavour. Every time I see them on sale I remind myself how they all taste alike.

                                                                      1. re: choco_lab38
                                                                        LisaN Feb 27, 2009 08:05 AM

                                                                        Do you have a pizza dough recipe you really like? I make pizza dough in the bread machine at least once every 2 weeks. I've been trying alot lately, and haven't found a surefire winner yet.

                                                                        1. re: LisaN
                                                                          chowser Feb 27, 2009 09:34 AM

                                                                          There was one posted here that was very good but it uses detailed weight measurement. If you're interested, I can find the link but it looks like it was scaled down from a huge recipe and you have to have a very accurate scale.

                                                                          1. re: chowser
                                                                            LisaN Feb 27, 2009 10:18 AM

                                                                            That would be great, I have a digital scale!! I would appreciate it!

                                                                            1. re: LisaN
                                                                              chowser Feb 27, 2009 11:13 AM

                                                                              This is very informative thread, including making no knead pizza dough but page down to grampart's post.


                                                                              1. re: chowser
                                                                                LisaN Feb 27, 2009 11:30 AM

                                                                                AWESOME! Thanks!

                                                                          2. re: LisaN
                                                                            choco_lab38 Mar 27, 2009 03:34 PM

                                                                            LisaN and Jennalynn,

                                                                            Sorry for not answering earlier--I was staying away from this thread. I use a recipe I found in "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger. You'll definitely want to dust your machine off if you get this book! (Tons of interesting breads and the hamburger rolls are heavenly!)

                                                                            The Basic Pizza Dough recipe is:
                                                                            1 1/3 c water
                                                                            1/4 c Xtra Virgin olive oil (EVOO)
                                                                            3 1/2 c unbleached AP Flour (I'm a fan of King Arthur, and sometimes use their Italian OO type flour--but you have to increase the flour amount with that)
                                                                            1 T sugar
                                                                            1 1/2 tsp salt
                                                                            2 Tsp SAF yeast (this is the most important piece, imho. I find SAF red instant yeast to be the best for bread machines)

                                                                            Of course, you'd place the liquids in the pan first, and I mix together the dry ingredients (minus the yeast) and put them over the wet, adding the yeast on top.

                                                                            I measure the flour with the spoon method and have found these amounts to make a consistently good dough--I always check after 10 minutes of mixing to see if the dough is too wet or dry, but have rarely needed to alter, despite ambient humidity conditions.

                                                                            I also found another product at the King Arthur Flour site that I sometimes add,.called "Easy Roll Dough Improver", consisting of dried whey, milk and soy flour. It's purpose is to make the dough easier to work with--less shrinking or snapping back . I don't think it changes the consistency of the finished product too much, but it's worth lessening the aggravation I sometimes have working the dough into a thin crust after a long work day :)

                                                                            BTW, I'm not a shill for KA--just a huge fan of their site, products and store.

                                                                            1. re: LisaN
                                                                              choco_lab38 Mar 27, 2009 03:47 PM

                                                                              Forgot to add that I bake at 475-500 on a stone and use semolina flour (or cornmeal if I'm out) to keep the dough from sticking.
                                                                              I spray the finish disk of dough with olive oil prior to topping and roll a pastry docker over the dough as well.

                                                                              1. re: choco_lab38
                                                                                kattyeyes Mar 27, 2009 08:23 PM

                                                                                chocolab, thanks for this recipe. I've cut and pasted it so we'll be dusting off our bread machine, too. :) We have Bob's Red Mill cornmeal, which is coarse and adds a nice crunch to the bottom of the crust when you use it to dust the stone.

                                                                          3. kchurchill5 Feb 24, 2009 01:19 PM

                                                                            Nice post BTW

                                                                            1. kchurchill5 Feb 24, 2009 01:18 PM

                                                                              I used it and it is a great go to. I added some olive oil, fresh herbs, fresh tomato slices, fresh basil, fresh parm slices and fresh mozzarella slices with dried oregano. Oh yeah a few dices of a red jalapeno pepper and some shallots thin sliced. It was amazing. I stretched mine round and put it on my pizza stone but it was perfect.

                                                                              I have used it for calzones, cut in quarters for small individual pizzas with the standard sauce and cheese and just about anything in between. It was great.

                                                                              I love fresh dough but this is a great go to item which I keep in the fridge.

                                                                              1. janetms383 Feb 24, 2009 01:09 PM

                                                                                With all the flavor you added, are you sure the dough is really good? What if you just wanted a pepperoni pizza? I used the Pillsbury pre-made pie crust once and it was just awful!!

                                                                                3 Replies
                                                                                1. re: janetms383
                                                                                  c oliver Feb 24, 2009 01:12 PM

                                                                                  Did you use regular or thin crust? I've only tried the thin crust. The dough was crispy, almost cracker-y. I don't look for so much flavor from pizza dough as I do texture. For me, the flavor is what is on top of the texture.

                                                                                  1. re: c oliver
                                                                                    janetms383 Feb 24, 2009 01:35 PM

                                                                                    no, I haven't tried the pizza dough, I was basing my skepticism on the poor quality of the pie crust.

                                                                                    1. re: janetms383
                                                                                      kchurchill5 Feb 24, 2009 01:38 PM

                                                                                      I did add which I forgot in my post that I added some garlic, salt and pepper to the dough along with the olive oil for flavor. It was great. Well good. As good as any other crust I have had.

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