Please help -- need tips how to make pizza tonight using store-bought dough

[Anonymous]

At some suggestions from a recent thread, DH stopped at Vace and got some pizza dough, but there are no instructions at all on the bag. I looked online and it seems that recipes are all over the map -- cook anywhere from 350 to 500 degrees, use a greased baking sheet, don't use a greased baking sheet, etc etc. Plus most of the recipes I found just say to "unroll" the dough, and what we have is a ball of dough. Can anyone post a recipe or provide some tips to use? Thanks!

[Anonymous]

We do homemade pizza all the time. Here's my method:

As soon as you walk in the door, turn your oven up as high as it can go. Dough should be room temp -- if it's cold it won't stretch. To shape it, start by holding it up and pulling as you turn it in a circle, kind of like a steering wheel that keeps getting bigger and bigger. Let gravity do a lot of the work for you. Finish shaping by setting it down and pulling out toward the edges. If you get a hole, just patch with surrounding dough.

It should stretch easily. If it doesn't, let it rest and come back to it in ten mins. When you wrestle with recalcitrant dough, the dough wins.

Scatter a generous handful of cornmeal on your pizza pan/baking sheet. Place dough circle gently on pan and do any final shaping. Add toppings.

Put pizza in oven and turn the temp down to 400-425. Bake for roughly 15-20 minutes, until the cheese is bubbly and the crust is golden.

[Anonymous]

Here is how we do it: preheat to 425. Roll out dough using rolling pin (second the room temp dough suggestion). We have a non-stick pan...otherwise, we'd use Pam. Put on toppings, put in oven for 12-15 min. I check crust bottom after that time, and cook a few min longer if necessary.

Enjoy with beer

[Anonymous]

What type of beer?

[Anonymous]

I have tried to make pizza at home with dough and it always comes out mushy - so I am a fan of parbaking the crust with no toppings for 10 minutes and then adding the toppings.

[Anonymous]

I roll my dough out on parchment paper, then put the whole thing directly onto a pre-heated @475 oven for 10-12 minutes. I find I get a soggy dough if I use a baking sheet.

[Anonymous]

Do you guys use a pizza stone? I know that preheating the oven with our stone in it yeilds crispy, yummy, crust. But I've never managed transfering the stretched and loaded pizza onto the hot stone!

This is even a bigger disaster for my calzones - they're gorgeous on the counter, but a mushed mses by the time they're in the oven!

[Anonymous]

8:22 You need a pizza peel or just make the pizza on parchment paper on a cutting board then slide it on to your preheated stone-min. 20 minutes preheat. The oven should be as hot as you can set it: 550, cook pizza about 5 minute. The stone keep a constant temp. as the oven cycle. This cooks the pizza evenly.
Alway rest your rolled pizza dough for 20 minutes before assembling the pizza.

[Anonymous]

Several years ago, I bought a bunch of cheap, perforated pizza pans at Trader Joe's. They work great and turn out crisp pizzas. I'd look at the supermarkets for something similar, instead Of using a regular baking sheet or an expensive stone.

[Anonymous]

PP here. I meant Harris Teeter, not TJ's.

[Anonymous]

I did not find the stone to be expensive...https://www.google.com/search?aq=f&gcx=w&ix=c2&sourceid=chrome&ie=UTF-8&q=baking+stone#q=baking+stone&hl=en&prmd=imvns&source=univ&tbm=shop&tbo=u&sa=X&ei=S2K5TtnwFKu_2QW4s-3aBw&ved=0CJ8BEK0E&bav=on.2,or.r_gc.r_pw.,cf.osb&fp=a2687ccc633de5d2&biw=1191&bih=782

[Anonymous]

Here's how I do it after much trial and error. Take the dough out of the fridge and preheat my oven and stone at 500 degrees for at least a half hour. Put two pieces of aluminum foil together to make a square that's a little bigger than the stone. Put a very thin coat of olive oil on the foil and put the foil on a round pizza pan. Stretch out the dough, using some flour so it doesn't stick to the board. I found it's best to not use a rolling pin. Once it's stretched to the right size, put it on the foil on the pizza pan and add topping. It's important not to use too much sauce. I use the metal pizza pan to slide the foil and pizza directly onto the stone (don't bake on the pizza pan). Bake until it looks done.

Vace dough and whole foods dough aren't my favorites. I usually use the dough from Giant.

[Anonymous]

Anonymous wrote: But I've never managed transfering the stretched and loaded pizza onto the hot stone!

Do you have a pizza peel? I scatter cornmeal on the pizza peel, put the shaped dough on top, top the pizza, then slide from the peel to the stone.

[Anonymous]

Breadsmith in Potomac (Cabin John mall) has really good pizza dough too. I think it is easier to work with their whole wheat dough. I saw a pizza stone at Costco today for under $20.

[Anonymous]

It takes 5 minutes to make pizza. Make it the morning or night before and put in the reg. It will last a week.
6 1/2 cups flour
1 tablespoon salt
1.5 tablespoon yeast
1/4 cup olive oil
3 cups of warm water
Mix for 5 minute, put in reg.