Thursday, January 28, 2010

Store Bought Pizza Dough


Kids' Pizza

Required Reading:

Please read the Gastrokid post on pizza dough.  It changed my life and the lives of the kids. [I loved the post so much I ordered the Gastrokid cookbook from Amazon.  Can't wait to experiment].




Sadly, we don't have Trader Joe's, but we do have Whole Foods.

Between you and me, I don't think it matters where you get your pizza dough, so long as it has less than 5 ingredients and you can pronouce each and every one of them.

The key for managing pizza dough is that you must let it sit out for a minimum of 4 hours.

Also, use corn meal on the pan or pizza stone. We use a Pfaltzgraff pizza stone which we picked up at an Ashley warehouse sale over 10 years ago.

We set our oven to 425 degrees F.  Gastrokid says 450 degree F and  many recommend 500 degrees F.  If that doesn't scare you, go ahead.

Preheat your stone for about 20-30 minutes.  While the oven and stone are heating, pat out your dough.

After about 20-30 minutes, {carefully} take the stone out and sprinkle some corn meal on your stone.  Then put your rolled out dough on the stone and apply your fixings.  Watch the pan/stone is hot!

Since we only have one stone, the kids use a silpat. Works fine.

Once the toppings are on, return to oven.  [We spread the Costco White Linen Marinara sauce on ours, I posted about it here].

How long?  This is the tricky part and depends on your oven.

Kids' pizza (i.e. the 1-2 topping variety, you know the one) only takes about 12 to 15 minutes.

Adults' pizza (3+ toppings) could take almost 25-30 minutes, depending on the thickness of the crust and number of toppings.










Mummy and Daddy's Pizza


No leftovers.

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