phaeton wrote:
> I have a pretty bad pizza habit, and I was trying to 'cheat' a little
> the last couple of times by using frozen bread dough for the crust.


Long ago in the "way back when"....

I was going to college in Wisconsin and was broke. A local bread
factory (Elm Tree Bakers) had a retail store and they sold bags of
frozen bread dough.... 10 loaves for $1. Small cans of tomato sauce
were also 10 for $1 at the Piggly Wiggly and there were at least a half
dozen local cheese places and one of them usually had mozzarella on
sale... cheap.

Used to make a home made pizza for under 50 cents. When you only had
$10 to spend on food for a week, that was a great deal.

George L

On Apr 3, 8:51*am, George Leppla > wrote:
> phaeton wrote:
> > I have a pretty bad pizza habit, and I was trying to 'cheat' a little
> > the last couple of times by using frozen bread dough for the crust.
>
> Long ago in the "way back when"....
>
> I was going to college in Wisconsin and was broke. *A local bread
> factory (Elm Tree Bakers) had a retail store and they sold bags of
> frozen bread dough.... 10 loaves for $1. *Small cans of tomato sauce
> were also 10 for $1 at the Piggly Wiggly and there were at least a half
> dozen local cheese places and one of them usually had mozzarella on
> sale... cheap.
>
> Used to make a home made pizza for under 50 cents. *When you only had
> $10 to spend on food for a week, that was a great deal.
>
> George L

That sounds awesome, George. Where in Wisconsin, which school, and
what was your major?

I just checked, my oven will go to 550F.

I'm preparing another 'crust' for tomorrow. I'll mash it down a
little thinner, coat it with olive oil, and bake it at 550. We'll see
how it goes.

Nancy: I've never seen frozen pizza dough. Refrigerated, yes (which
sucks, IMHO) but not frozen. In theory I could just make some regular
bread dough with flour/yeast/water/sugar etc. I've done that before
and it's alright, but as I said, I'm trying to cheat a little here.

-J

On Sat, 3 Apr 2010 18:47:06 -0700 (PDT), phaeton >
wrote:

>Nancy: I've never seen frozen pizza dough ...

Many Italian specialty stores sell frozen pizza dough. Trader Joe's stores sell
frozen pizza dough. Maybe there's one of those near you?

-- Larry

On Sat, 03 Apr 2010 23:45:04 -0400, pltrgyst >
wrote:

> On Sat, 3 Apr 2010 18:47:06 -0700 (PDT), phaeton >
> wrote:
>
> >Nancy: I've never seen frozen pizza dough ...
>
> Many Italian specialty stores sell frozen pizza dough. Trader Joe's stores sell
> frozen pizza dough. Maybe there's one of those near you?
>
They gave up on the fresh dough?

--
Forget the health food. I need all the preservatives I can get.

phaeton wrote:

> Nancy: I've never seen frozen pizza dough. Refrigerated, yes (which
> sucks, IMHO) but not frozen. In theory I could just make some regular
> bread dough with flour/yeast/water/sugar etc. I've done that before
> and it's alright, but as I said, I'm trying to cheat a little here.

Hey, I hear you! I buy the frozen dough! But any supermarket where
I live sells the frozen dough, I really don't know where you live, but
you might be surprised.

nancy

Ok, so this time I 'sealed' the dough with a thin layer of olive oil.
My oven goes to 550F in normal mode, so I set it to that. I didn't
think it would take the 20 minutes to bake, so I just put it in and
kept an eye on it.

At the 10 minute mark the cheese was melted and the edges were
starting to burn, so I took it out. It's much improved now. Still a
little doughy, but I noticed that letting the pizza sit for 10 or 15
minutes seemed to improve that.

It's still not perfect, but it's much better. Thanks for the tips!

-J