Question about pizza dough

[Anonymous]

I live the pizza dough recipe on the back of the rapid rise yeast envelope- thevRed Star brand. Delicious and fast. The overnight doughs ice made have turned out tough. Possibly my error, bt I make bread often and have never had a problem 30- min dough for me any day!

[Anonymous]

Ugh. love, not live...

[Anonymous]

My recipe can be used after a 2hr rise.

However, pizza dough tastes way better if allowed to sit in the fridge a day or two and ripen. It mellows the flavor allowing it to fully develop and it makes the dough very elastic and easy to work with. It is absolute perfection if your intent is thin crust.

[Anonymous]

Anonymous wrote:Bisquick - use it to make a quick dough

I bet you open Campbell's soup cans when cooking dinner too.

[Anonymous]

Pillsbury also has a ready to use dough.....I know it is far from cooking but will cover Ops needs for today.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Bisquick - use it to make a quick dough

I bet you open Campbell's soup cans when cooking dinner too.

Lots of Velveeta too.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Bisquick - use it to make a quick dough

I bet you open Campbell's soup cans when cooking dinner too.

Lots of Velveeta too.

I consider myself a pretty good home cook, and I take pains to make virtually everything from scratch, but if you put a bowl of Velveeta and Rotel "queso" in front of me with a bag of tortilla chips, I will DESTROY that shit.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Bisquick - use it to make a quick dough

I bet you open Campbell's soup cans when cooking dinner too.

Lots of Velveeta too.

I consider myself a pretty good home cook, and I take pains to make virtually everything from scratch, but if you put a bowl of Velveeta and Rotel "queso" in front of me with a bag of tortilla chips, I will DESTROY that shit.

Oh - my college roommate from Texas used to make that. YUM!

I can't actually see using it now as an adult though, you know, as in the broccoli, Ritz crackers, and velveeta "casserole".

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Bisquick - use it to make a quick dough

I bet you open Campbell's soup cans when cooking dinner too.

Lots of Velveeta too.

I consider myself a pretty good home cook, and I take pains to make virtually everything from scratch, but if you put a bowl of Velveeta and Rotel "queso" in front of me with a bag of tortilla chips, I will DESTROY that shit.

Oh - my college roommate from Texas used to make that. YUM!

I can't actually see using it now as an adult though, you know, as in the broccoli, Ritz crackers, and velveeta "casserole".

Oh, yeah - totally agree with you there! There's something that disturbs me about shelf-stable "cheese".