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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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I decided to make pizza, and I bought a bag of dough from Publix. I
cooked up some ground meat and onions to top it and then I took the bag out of the fridge to assemble it... and what do the instructions say? ALLOW TO REST AT ROOM TEMPERATURE FOR ONE HOUR BEFORE USE. I assumed that it would be all ready to go. ![]() Darn it! We'll be eating about 7.30... and I'm hungry NOW! I sure hope it works out to make a good pizza. |
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![]() "Kajikit" > wrote in message ... >I decided to make pizza, and I bought a bag of dough from Publix. I > cooked up some ground meat and onions to top it and then I took the > bag out of the fridge to assemble it... and what do the instructions > say? ALLOW TO REST AT ROOM TEMPERATURE FOR ONE HOUR BEFORE USE. I > assumed that it would be all ready to go. ![]() > > Darn it! We'll be eating about 7.30... and I'm hungry NOW! I sure hope > it works out to make a good pizza. Let us know. I am still looking for decent frozen pizza dough. |
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On Sat, 4 Apr 2009 21:27:32 -0400, "cybercat" >
wrote: > >"Kajikit" > wrote in message .. . >>I decided to make pizza, and I bought a bag of dough from Publix. I >> cooked up some ground meat and onions to top it and then I took the >> bag out of the fridge to assemble it... and what do the instructions >> say? ALLOW TO REST AT ROOM TEMPERATURE FOR ONE HOUR BEFORE USE. I >> assumed that it would be all ready to go. ![]() >> >> Darn it! We'll be eating about 7.30... and I'm hungry NOW! I sure hope >> it works out to make a good pizza. > >Let us know. I am still looking for decent frozen pizza dough. > The pizza was okay... the dough was very uncooperatively shrinksome though. I figured it would make two pizzas and I really had to fight with it to get it to stay the right size. It would have worked better as just one, but then it wouldn't have been a nice thin crust. The pizza cooked MUCH faster than they said it would and when I checked on it in the suggested minimum 20 minutes it was already overdone! It would have been ready to eat in about ten minutes! But it tasted pretty good anyway. I made the other half into a rolled up pizza and that came out yummy. BTW this is Publix fresh pizza dough - they sell it in the refrigerator in the bread section. I've never seen a frozen pizza dough. |
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On Sun 05 Apr 2009 10:55:06a, Dan Abel told us...
> In article >, > Kajikit > wrote: > >> >"Kajikit" > wrote in message >> .. . >> >>I decided to make pizza, and I bought a bag of dough from Publix. I >> >> cooked up some ground meat and onions to top it and then I took the >> >> bag out of the fridge to assemble it... and what do the instructions >> >> say? ALLOW TO REST AT ROOM TEMPERATURE FOR ONE HOUR BEFORE USE. I >> >> assumed that it would be all ready to go. ![]() > > Well, I guess you know for next time! I would have just nuked it. Very > low heat, just to help it get to room temperature. > >> The pizza was okay... the dough was very uncooperatively shrinksome >> though. I figured it would make two pizzas and I really had to fight >> with it to get it to stay the right size. It would have worked better >> as just one, but then it wouldn't have been a nice thin crust. The >> pizza cooked MUCH faster than they said it would and when I checked on >> it in the suggested minimum 20 minutes it was alre > > Making pizza is a real art. With a thin crust and not many toppings, it > doesn't take long, but a thicker crust and lots of toppings, and > sometimes it never really gets done in the middle. > >> BTW this is Publix fresh pizza dough - they sell >> it in the refrigerator in the bread section. I've never seen a frozen >> pizza dough. > > I've never bought refrigerated dough. I just buy frozen bread dough. > And yes, I nuke it to defrost. Works fine for me. > Pizza dough is so quick and easy to make in the food processor that I have never bothered with either frozen or refrigated commercial dough. Pizza dough generally has different proportions of yeast to flour. It's also very important to let the dough rest before rolling or stretching, otherwise it bounces back. -- Wayne Boatwright "One man's meat is another man's poison" - Oswald Dykes, English writer, 1709. |
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Kajikit wrote:
> The pizza was okay... the dough was very uncooperatively shrinksome > though. I figured it would make two pizzas and I really had to fight > with it to get it to stay the right size. It would have worked better > as just one, but then it wouldn't have been a nice thin crust. The > pizza cooked MUCH faster than they said it would and when I checked on > it in the suggested minimum 20 minutes it was already overdone! It > would have been ready to eat in about ten minutes! But it tasted > pretty good anyway. I made the other half into a rolled up pizza and > that came out yummy. BTW this is Publix fresh pizza dough - they sell > it in the refrigerator in the bread section. I've never seen a frozen > pizza dough. > If I try fresh pizza dough, I will remember what you said about the cooking time. Like you said, it tasted good anyway. "Shrinksome", I like that word. We should call these Kajikitisms. Becca |
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![]() "Becca" > wrote in message ... > Kajikit wrote: >> The pizza was okay... the dough was very uncooperatively shrinksome >> though. I figured it would make two pizzas and I really had to fight >> with it to get it to stay the right size. It would have worked better >> as just one, but then it wouldn't have been a nice thin crust. The >> pizza cooked MUCH faster than they said it would and when I checked on >> it in the suggested minimum 20 minutes it was already overdone! It >> would have been ready to eat in about ten minutes! But it tasted >> pretty good anyway. I made the other half into a rolled up pizza and >> that came out yummy. BTW this is Publix fresh pizza dough - they sell >> it in the refrigerator in the bread section. I've never seen a frozen >> pizza dough. > > If I try fresh pizza dough, I will remember what you said about the > cooking time. Like you said, it tasted good anyway. > > > "Shrinksome", I like that word. We should call these Kajikitisms. > > Kajitkit, I didn't see your post. Did you let the dough rest a bit after the initial roll out? that usually helps with the "shrinksomeness" Debbie |
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