I buy refrigerated pizza dough from the grocery store from time to
time so I can see what the quality of prepared product is and bought
some on Saturday because I was tired and feeling lazy. Well, I was so
tired that I slept and didn't make dinner, so I used it for pizza
yesterday. Normally, I'll add a little oil or salt to the dough - but
it felt so good that I didn't do anything and oh my goodness, I think
they've got it. It made a crispy crust without being hard. Excellent
quality, but it was a little hard to form so I took my time and got it
as thin as I wanted. Wow, lots of bubbles in the raw dough and the
finished product was full of them. That's the way I like it!

Something is odd over at Tinypic and I couldn't upload images, so I
set up an account with Imgur. Different format, hopefully this link
works because the account isn't public. http://imgur.com/DZrSH8g


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

sf wrote:
>
>Something is odd over at Tinypic and I couldn't upload images, so I
>set up an account with Imgur. Different format, hopefully this link
>works because the account isn't public. http://imgur.com/DZrSH8g

Why are you posting a picture of your cellulite ass cheek?

On 8/11/2014 9:05 AM, Brooklyn1 wrote:
> sf wrote:
>>
>> Something is odd over at Tinypic and I couldn't upload images, so I
>> set up an account with Imgur. Different format, hopefully this link
>> works because the account isn't public. http://imgur.com/DZrSH8g
>
> Why are you posting a picture of your cellulite ass cheek?
>
Why are you such an ass?

Jill

On Mon, 11 Aug 2014 09:05:40 -0400, Brooklyn1
> wrote:

>sf wrote:
>>
>>Something is odd over at Tinypic and I couldn't upload images, so I
>>set up an account with Imgur. Different format, hopefully this link
>>works because the account isn't public. http://imgur.com/DZrSH8g
>
>Why are you posting a picture of your cellulite ass cheek?

Let it go, Sheldon.
Janet US

On Monday, August 11, 2014 5:46:01 AM UTC-7, sf wrote:
> I buy refrigerated pizza dough from the grocery store from time to
>
> time so I can see what the quality of prepared product is and bought
>
> some on Saturday because I was tired and feeling lazy. Well, I was so
>
> tired that I slept and didn't make dinner, so I used it for pizza
>
> yesterday. Normally, I'll add a little oil or salt to the dough - but
>
> it felt so good that I didn't do anything and oh my goodness, I think
>
> they've got it. It made a crispy crust without being hard. Excellent
>
> quality, but it was a little hard to form so I took my time and got it
>
> as thin as I wanted. Wow, lots of bubbles in the raw dough and the
>
> finished product was full of them. That's the way I like it!
>
>
>
> Something is odd over at Tinypic and I couldn't upload images, so I
>
> set up an account with Imgur. Different format, hopefully this link
>
> works because the account isn't public. http://imgur.com/DZrSH8g
>




Is that dough specific to that supermarket or is it a brand name? If it is a brand name, please share.

On Mon, 11 Aug 2014 07:24:49 -0700 (PDT), ImStillMags
> wrote:

> Is that dough specific to that supermarket or is it a brand name? If it is a brand name, please share.

It's a store brand: Safeway Select. Sorry.
http://griffinsgrub.files.wordpress....5/p1040208.jpg


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/11/2014 6:46 AM, sf wrote:
>
> I buy refrigerated pizza dough from the grocery store from time to
> time so I can see what the quality of prepared product is and bought
> some on Saturday because I was tired and feeling lazy. Well, I was so
> tired that I slept and didn't make dinner, so I used it for pizza
> yesterday. Normally, I'll add a little oil or salt to the dough - but
> it felt so good that I didn't do anything and oh my goodness, I think
> they've got it. It made a crispy crust without being hard. Excellent
> quality, but it was a little hard to form so I took my time and got it
> as thin as I wanted. Wow, lots of bubbles in the raw dough and the
> finished product was full of them. That's the way I like it!
>
> Something is odd over at Tinypic and I couldn't upload images, so I
> set up an account with Imgur. Different format, hopefully this link
> works because the account isn't public. http://imgur.com/DZrSH8g
>
>
It worked.

And that is textbook bubbly dough for sure.

On Mon, 11 Aug 2014 10:04:33 -0600, Mayo > wrote:

> On 8/11/2014 6:46 AM, sf wrote:
> >
> > I buy refrigerated pizza dough from the grocery store from time to
> > time so I can see what the quality of prepared product is and bought
> > some on Saturday because I was tired and feeling lazy. Well, I was so
> > tired that I slept and didn't make dinner, so I used it for pizza
> > yesterday. Normally, I'll add a little oil or salt to the dough - but
> > it felt so good that I didn't do anything and oh my goodness, I think
> > they've got it. It made a crispy crust without being hard. Excellent
> > quality, but it was a little hard to form so I took my time and got it
> > as thin as I wanted. Wow, lots of bubbles in the raw dough and the
> > finished product was full of them. That's the way I like it!
> >
> > Something is odd over at Tinypic and I couldn't upload images, so I
> > set up an account with Imgur. Different format, hopefully this link
> > works because the account isn't public. http://imgur.com/DZrSH8g
> >
> >
> It worked.
>
> And that is textbook bubbly dough for sure.

At least you got the important image. I uploaded two (before and
after) and made an album. Named it and everything. Don't know what
happened to the other image. Oh, well.

Maybe this one is better http://imgur.com/a/lJme3


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/11/2014 9:43 AM, sf wrote:
> On Mon, 11 Aug 2014 07:24:49 -0700 (PDT), ImStillMags
> > wrote:
>
>> Is that dough specific to that supermarket or is it a brand name? If it is a brand name, please share.
>
> It's a store brand: Safeway Select. Sorry.
> http://griffinsgrub.files.wordpress....5/p1040208.jpg
>
>
I have seen that but never tried it.

Looks like I'll have to.

On 8/11/2014 10:19 AM, sf wrote:
> On Mon, 11 Aug 2014 10:04:33 -0600, Mayo > wrote:
>
>> On 8/11/2014 6:46 AM, sf wrote:
>>>
>>> I buy refrigerated pizza dough from the grocery store from time to
>>> time so I can see what the quality of prepared product is and bought
>>> some on Saturday because I was tired and feeling lazy. Well, I was so
>>> tired that I slept and didn't make dinner, so I used it for pizza
>>> yesterday. Normally, I'll add a little oil or salt to the dough - but
>>> it felt so good that I didn't do anything and oh my goodness, I think
>>> they've got it. It made a crispy crust without being hard. Excellent
>>> quality, but it was a little hard to form so I took my time and got it
>>> as thin as I wanted. Wow, lots of bubbles in the raw dough and the
>>> finished product was full of them. That's the way I like it!
>>>
>>> Something is odd over at Tinypic and I couldn't upload images, so I
>>> set up an account with Imgur. Different format, hopefully this link
>>> works because the account isn't public. http://imgur.com/DZrSH8g
>>>
>>>
>> It worked.
>>
>> And that is textbook bubbly dough for sure.
>
> At least you got the important image. I uploaded two (before and
> after) and made an album. Named it and everything. Don't know what
> happened to the other image. Oh, well.
>
> Maybe this one is better http://imgur.com/a/lJme3
>
>
Wow, it sure is.

Did you cook that on a pizza stone?

On 2014-08-11, Mayo > wrote:
> On 8/11/2014 9:43 AM, sf wrote:
>> It's a store brand: Safeway Select. Sorry.

I usta jes to the Safeway bakery and ask for some leftover sourdough
dough. They either gave it to me free or charged a pitance. Now it's
like beef bones and pork fat. They want $$!

> Looks like I'll have to.

Only if you want to.

nb

On 8/11/2014 10:37 AM, notbob wrote:
> On 2014-08-11, Mayo > wrote:
>> On 8/11/2014 9:43 AM, sf wrote:
>>> It's a store brand: Safeway Select. Sorry.
>
> I usta jes to the Safeway bakery and ask for some leftover sourdough
> dough. They either gave it to me free or charged a pitance. Now it's
> like beef bones and pork fat. They want $$!
>
>> Looks like I'll have to.
>
> Only if you want to.
>
> nb
>
>
>
I have a local pizzeria that sells me fresh dough balls for $4 - but
this looks well worth a try.

On 8/11/2014 7:46 AM, sf wrote:
>
> I buy refrigerated pizza dough from the grocery store from time to
> time so I can see what the quality of prepared product is and bought
> some on Saturday because I was tired and feeling lazy. Well, I was so
> tired that I slept and didn't make dinner, so I used it for pizza
> yesterday. Normally, I'll add a little oil or salt to the dough - but
> it felt so good that I didn't do anything and oh my goodness, I think
> they've got it. It made a crispy crust without being hard. Excellent
> quality, but it was a little hard to form so I took my time and got it
> as thin as I wanted. Wow, lots of bubbles in the raw dough and the
> finished product was full of them. That's the way I like it!
>
> Something is odd over at Tinypic and I couldn't upload images, so I
> set up an account with Imgur. Different format, hopefully this link
> works because the account isn't public. http://imgur.com/DZrSH8g

That pizza dough looks pretty good, thanks for sharing the photo.

Becca

On Mon, 11 Aug 2014 10:33:37 -0600, Mayo > wrote:

> On 8/11/2014 10:19 AM, sf wrote:
> > On Mon, 11 Aug 2014 10:04:33 -0600, Mayo > wrote:
> >
> >> On 8/11/2014 6:46 AM, sf wrote:
> >>>
> >>> I buy refrigerated pizza dough from the grocery store from time to
> >>> time so I can see what the quality of prepared product is and bought
> >>> some on Saturday because I was tired and feeling lazy. Well, I was so
> >>> tired that I slept and didn't make dinner, so I used it for pizza
> >>> yesterday. Normally, I'll add a little oil or salt to the dough - but
> >>> it felt so good that I didn't do anything and oh my goodness, I think
> >>> they've got it. It made a crispy crust without being hard. Excellent
> >>> quality, but it was a little hard to form so I took my time and got it
> >>> as thin as I wanted. Wow, lots of bubbles in the raw dough and the
> >>> finished product was full of them. That's the way I like it!
> >>>
> >>> Something is odd over at Tinypic and I couldn't upload images, so I
> >>> set up an account with Imgur. Different format, hopefully this link
> >>> works because the account isn't public. http://imgur.com/DZrSH8g
> >>>
> >>>
> >> It worked.
> >>
> >> And that is textbook bubbly dough for sure.
> >
> > At least you got the important image. I uploaded two (before and
> > after) and made an album. Named it and everything. Don't know what
> > happened to the other image. Oh, well.
> >
> > Maybe this one is better http://imgur.com/a/lJme3
> >
> >
> Wow, it sure is.

Thanks, that was 5 minutes at the lowest level in the oven. I am not
a char freak on pizza, I like the deep brown of mine.
>
> Did you cook that on a pizza stone?

Yes, this one. http://www.chefdepot.net/pizzamaking.htm
I used unglazed quarry tiles for years and still have them in the
other oven (double ovens), so both ovens can crank out pizza when the
family is over for pizza night.

I've had my eye on a baking steel for pizza, but I can't bring myself
to spend the money on one... yet. I will someday.
http://bakingsteel.com/shop/baking-steel/
http://www.cooksillustrated.com/equi...0-baking-steel


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/11/2014 11:11 AM, sf wrote:
> On Mon, 11 Aug 2014 10:33:37 -0600, Mayo > wrote:
>
>> On 8/11/2014 10:19 AM, sf wrote:
>>> On Mon, 11 Aug 2014 10:04:33 -0600, Mayo > wrote:
>>>
>>>> On 8/11/2014 6:46 AM, sf wrote:
>>>>>
>>>>> I buy refrigerated pizza dough from the grocery store from time to
>>>>> time so I can see what the quality of prepared product is and bought
>>>>> some on Saturday because I was tired and feeling lazy. Well, I was so
>>>>> tired that I slept and didn't make dinner, so I used it for pizza
>>>>> yesterday. Normally, I'll add a little oil or salt to the dough - but
>>>>> it felt so good that I didn't do anything and oh my goodness, I think
>>>>> they've got it. It made a crispy crust without being hard. Excellent
>>>>> quality, but it was a little hard to form so I took my time and got it
>>>>> as thin as I wanted. Wow, lots of bubbles in the raw dough and the
>>>>> finished product was full of them. That's the way I like it!
>>>>>
>>>>> Something is odd over at Tinypic and I couldn't upload images, so I
>>>>> set up an account with Imgur. Different format, hopefully this link
>>>>> works because the account isn't public. http://imgur.com/DZrSH8g
>>>>>
>>>>>
>>>> It worked.
>>>>
>>>> And that is textbook bubbly dough for sure.
>>>
>>> At least you got the important image. I uploaded two (before and
>>> after) and made an album. Named it and everything. Don't know what
>>> happened to the other image. Oh, well.
>>>
>>> Maybe this one is better http://imgur.com/a/lJme3
>>>
>>>
>> Wow, it sure is.
>
> Thanks, that was 5 minutes at the lowest level in the oven. I am not
> a char freak on pizza, I like the deep brown of mine.
>>
>> Did you cook that on a pizza stone?
>
> Yes, this one. http://www.chefdepot.net/pizzamaking.htm
> I used unglazed quarry tiles for years and still have them in the
> other oven (double ovens), so both ovens can crank out pizza when the
> family is over for pizza night.
>
> I've had my eye on a baking steel for pizza, but I can't bring myself
> to spend the money on one... yet. I will someday.
> http://bakingsteel.com/shop/baking-steel/
> http://www.cooksillustrated.com/equi...0-baking-steel

That first rectangular stone is identical to the one I've used for years
- just a wonderful, but heavy tool.

So 5 minutes eh?

On convection roast at maybe 500F?

The CI review was interesting, but they wipe most of it after a few
seconds if one is not a subscriber.

Still, tall bubbles are always good.

On Mon, 11 Aug 2014 11:20:58 -0600, Mayo > wrote:

> On 8/11/2014 11:11 AM, sf wrote:
> > On Mon, 11 Aug 2014 10:33:37 -0600, Mayo > wrote:
> >
> >>>
> >>> Maybe this one is better http://imgur.com/a/lJme3
> >>>
> >>>
> >> Wow, it sure is.
> >
> > Thanks, that was 5 minutes at the lowest level in the oven. I am not
> > a char freak on pizza, I like the deep brown of mine.
> >>
> >> Did you cook that on a pizza stone?
> >
> > Yes, this one. http://www.chefdepot.net/pizzamaking.htm
> > I used unglazed quarry tiles for years and still have them in the
> > other oven (double ovens), so both ovens can crank out pizza when the
> > family is over for pizza night.
> >
> > I've had my eye on a baking steel for pizza, but I can't bring myself
> > to spend the money on one... yet. I will someday.
> > http://bakingsteel.com/shop/baking-steel/
> > http://www.cooksillustrated.com/equi...0-baking-steel
>
> That first rectangular stone is identical to the one I've used for years
> - just a wonderful, but heavy tool.

You're a fellow pizza baker? Great! It will be nice to hear what you
do too. I made a really nice potato pizza *once* and have intended to
do it again, but haven't so far. http://imgur.com/MTGddNo
>
> So 5 minutes eh?
>
> On convection roast at maybe 500F?

Yes, 550 if the dial is to be believed. I've never measured it
though. No convect, just straight bake. I want my heat from the
bottom, not circulating.
>
> The CI review was interesting, but they wipe most of it after a few
> seconds if one is not a subscriber.
>
> Still, tall bubbles are always good.

Agree. I hate it when they put oil on the edge so no bubbles can
develop.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/11/2014 11:51 AM, sf wrote:
> On Mon, 11 Aug 2014 11:20:58 -0600, Mayo > wrote:
>
>> On 8/11/2014 11:11 AM, sf wrote:
>>> On Mon, 11 Aug 2014 10:33:37 -0600, Mayo > wrote:
>>>
>>>>>
>>>>> Maybe this one is better http://imgur.com/a/lJme3
>>>>>
>>>>>
>>>> Wow, it sure is.
>>>
>>> Thanks, that was 5 minutes at the lowest level in the oven. I am not
>>> a char freak on pizza, I like the deep brown of mine.
>>>>
>>>> Did you cook that on a pizza stone?
>>>
>>> Yes, this one. http://www.chefdepot.net/pizzamaking.htm
>>> I used unglazed quarry tiles for years and still have them in the
>>> other oven (double ovens), so both ovens can crank out pizza when the
>>> family is over for pizza night.
>>>
>>> I've had my eye on a baking steel for pizza, but I can't bring myself
>>> to spend the money on one... yet. I will someday.
>>> http://bakingsteel.com/shop/baking-steel/
>>> http://www.cooksillustrated.com/equi...0-baking-steel
>>
>> That first rectangular stone is identical to the one I've used for years
>> - just a wonderful, but heavy tool.
>
> You're a fellow pizza baker? Great! It will be nice to hear what you
> do too. I made a really nice potato pizza *once* and have intended to
> do it again, but haven't so far. http://imgur.com/MTGddNo

After eating recently at CPK I am very taken with the idea of a pulled
pork pie - theirs was particularly tasty and well made.

Potato pies are great too, esp. with cubes of pancetta and fresh rosemary.

>> So 5 minutes eh?
>>
>> On convection roast at maybe 500F?
>
> Yes, 550 if the dial is to be believed. I've never measured it
> though. No convect, just straight bake. I want my heat from the
> bottom, not circulating.

That makes some sense, it focuses the heat to the stone which can't be a
bad thing.

>>
>> The CI review was interesting, but they wipe most of it after a few
>> seconds if one is not a subscriber.
>>
>> Still, tall bubbles are always good.
>
> Agree. I hate it when they put oil on the edge so no bubbles can
> develop.

Ditto that, plus it tends to burn on my stone a bit.

On Mon, 11 Aug 2014 10:51:21 -0700, sf > wrote:

snip
>
>Yes, 550 if the dial is to be believed. I've never measured it
>though. No convect, just straight bake. I want my heat from the
>bottom, not circulating.

convect is handy if you load up a pizza with wet stuff like tomatoes,
mushrooms, onions, peppers etc. The convect not only cooks the
vegetables but it helps to dry the top so there isn't a puddle
Janet US

"jmcquown" > wrote in message
...
> On 8/11/2014 9:05 AM, Brooklyn1 wrote:
>> sf wrote:
>>>
>>> Something is odd over at Tinypic and I couldn't upload images, so I
>>> set up an account with Imgur. Different format, hopefully this link
>>> works because the account isn't public. http://imgur.com/DZrSH8g
>>
>> Why are you posting a picture of your cellulite ass cheek?
>>
> Why are you such an ass?

He can't help it. He loves all things ass.

On Mon, 11 Aug 2014 14:39:09 -0700, "Julie Bove"
> wrote:

>
>"jmcquown" > wrote in message
...
>> On 8/11/2014 9:05 AM, Brooklyn1 wrote:
>>> sf wrote:
>>>>
>>>> Something is odd over at Tinypic and I couldn't upload images, so I
>>>> set up an account with Imgur. Different format, hopefully this link
>>>> works because the account isn't public. http://imgur.com/DZrSH8g
>>>
>>> Why are you posting a picture of your cellulite ass cheek?
>>>
>> Why are you such an ass?
>
>He can't help it. He loves all things ass.

Obviously yoose two recognize your ass. LOL-LOL

On 8/11/2014 5:46 AM, sf wrote:
>
> I buy refrigerated pizza dough from the grocery store from time to
> time so I can see what the quality of prepared product is and bought
> some on Saturday because I was tired and feeling lazy. Well, I was so
> tired that I slept and didn't make dinner, so I used it for pizza
> yesterday. Normally, I'll add a little oil or salt to the dough - but
> it felt so good that I didn't do anything and oh my goodness, I think
> they've got it. It made a crispy crust without being hard. Excellent
> quality, but it was a little hard to form so I took my time and got it
> as thin as I wanted. Wow, lots of bubbles in the raw dough and the
> finished product was full of them. That's the way I like it!
>
> Something is odd over at Tinypic and I couldn't upload images, so I
> set up an account with Imgur. Different format, hopefully this link
> works because the account isn't public. http://imgur.com/DZrSH8g
>
>

I buy whole wheat raw pizza dough at Trader Joe's. My doctor wants me
to use complex carbohydrates -- whole wheat instead of white -- because
of my type-2 diabetes. Before rolling the dough, I pick a branch of
rosemary about 12 inches long, strip the leaves, and finely chop the
leaves in a miniature food processes. During the initial rolling of the
dough, I sprinkler the rosemary on it and then fold the dough in thirds.
Rolling the dough at right angles, I repeat the rosemary and folding.

I use a perforated steel pizza pan. Applying a very thin coating of
olive oil on one side of the rolled and stretched dough -- oiling my
hands and then rubbing the dough -- I place the dough on the pizza pan
with the oiled side down. I bake just the dough at 475F (the
temperature on the dough's package) for 6-8 minutes. This pre-baking
prevents soggy crust. Taking the dough out of the oven, I apply the
toppings, using marinara sauce instead of pizza sauce. I then bake the
assembled pizza another 8-10 minutes, still at 475F.

--
David E. Ross

Visit "Cooking with David" at
<http://www.rossde.com/cooking/>

On 8/11/2014 5:14 PM, David E. Ross wrote:
> On 8/11/2014 5:46 AM, sf wrote:
>>
>> I buy refrigerated pizza dough from the grocery store from time to
>> time so I can see what the quality of prepared product is and bought
>> some on Saturday because I was tired and feeling lazy. Well, I was so
>> tired that I slept and didn't make dinner, so I used it for pizza
>> yesterday. Normally, I'll add a little oil or salt to the dough - but
>> it felt so good that I didn't do anything and oh my goodness, I think
>> they've got it. It made a crispy crust without being hard. Excellent
>> quality, but it was a little hard to form so I took my time and got it
>> as thin as I wanted. Wow, lots of bubbles in the raw dough and the
>> finished product was full of them. That's the way I like it!
>>
>> Something is odd over at Tinypic and I couldn't upload images, so I
>> set up an account with Imgur. Different format, hopefully this link
>> works because the account isn't public. http://imgur.com/DZrSH8g
>>
>>
>
> I buy whole wheat raw pizza dough at Trader Joe's. My doctor wants me
> to use complex carbohydrates -- whole wheat instead of white -- because
> of my type-2 diabetes. Before rolling the dough, I pick a branch of
> rosemary about 12 inches long, strip the leaves, and finely chop the
> leaves in a miniature food processes. During the initial rolling of the
> dough, I sprinkler the rosemary on it and then fold the dough in thirds.
> Rolling the dough at right angles, I repeat the rosemary and folding.
>
> I use a perforated steel pizza pan. Applying a very thin coating of
> olive oil on one side of the rolled and stretched dough -- oiling my
> hands and then rubbing the dough -- I place the dough on the pizza pan
> with the oiled side down. I bake just the dough at 475F (the
> temperature on the dough's package) for 6-8 minutes. This pre-baking
> prevents soggy crust. Taking the dough out of the oven, I apply the
> toppings, using marinara sauce instead of pizza sauce. I then bake the
> assembled pizza another 8-10 minutes, still at 475F.
>
That sounds like a well-sorted process. Plenty of pizza joints use
perforated pans so they must be another good way to go.

I like that the rosemary is folded into the dough too.

On Mon, 11 Aug 2014 12:50:29 -0600, Janet Bostwick
> wrote:

> On Mon, 11 Aug 2014 10:51:21 -0700, sf > wrote:
>
> snip
> >
> >Yes, 550 if the dial is to be believed. I've never measured it
> >though. No convect, just straight bake. I want my heat from the
> >bottom, not circulating.
>
> convect is handy if you load up a pizza with wet stuff like tomatoes,
> mushrooms, onions, peppers etc. The convect not only cooks the
> vegetables but it helps to dry the top so there isn't a puddle

I prefer minimal toppings, not much meat and nothing wet. The wettest
I go is an egg on top... I'll try to remember convect when I do that
next time. I want my egg runny and my crust cooked just the way I
like it - so I'm having a hard time imagining convect would work for
me.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 11 Aug 2014 05:46:01 -0700, sf > wrote:

>
>I buy refrigerated pizza dough from the grocery store from time to
>time so I can see what the quality of prepared product is and bought
>some on Saturday because I was tired and feeling lazy. Well, I was so
>tired that I slept and didn't make dinner, so I used it for pizza
>yesterday. Normally, I'll add a little oil or salt to the dough - but
>it felt so good that I didn't do anything and oh my goodness, I think
>they've got it. It made a crispy crust without being hard. Excellent
>quality, but it was a little hard to form so I took my time and got it
>as thin as I wanted. Wow, lots of bubbles in the raw dough and the
>finished product was full of them. That's the way I like it!
>
>Something is odd over at Tinypic and I couldn't upload images, so I
>set up an account with Imgur. Different format, hopefully this link
>works because the account isn't public. http://imgur.com/DZrSH8g

Someone got some sort of store bought pizza crusts, and they were
nothing special. but it was the pepperoni, pineapple, jalapena,
mushroom, bacon and mozarella made up for the inadequacy of the
crusts!

John Kuthe...

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On 8/11/2014 6:35 PM, Brooklyn1 wrote:
> On Mon, 11 Aug 2014 14:39:09 -0700, "Julie Bove"
> > wrote:
>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 8/11/2014 9:05 AM, Brooklyn1 wrote:
>>>> sf wrote:
>>>>>
>>>>> Something is odd over at Tinypic and I couldn't upload images, so I
>>>>> set up an account with Imgur. Different format, hopefully this link
>>>>> works because the account isn't public. http://imgur.com/DZrSH8g
>>>>
>>>> Why are you posting a picture of your cellulite ass cheek?
>>>>
>>> Why are you such an ass?
>>
>> He can't help it. He loves all things ass.
>
> Obviously yoose two recognize your ass. LOL-LOL
>
You recognize frozen pizza. At least sf bought some from the bakery.

Jill

On Mon, 11 Aug 2014 17:05:22 -0700, sf > wrote:

>On Mon, 11 Aug 2014 12:50:29 -0600, Janet Bostwick
> wrote:
>
>> On Mon, 11 Aug 2014 10:51:21 -0700, sf > wrote:
>>
>> snip
>> >
>> >Yes, 550 if the dial is to be believed. I've never measured it
>> >though. No convect, just straight bake. I want my heat from the
>> >bottom, not circulating.
>>
>> convect is handy if you load up a pizza with wet stuff like tomatoes,
>> mushrooms, onions, peppers etc. The convect not only cooks the
>> vegetables but it helps to dry the top so there isn't a puddle
>
>I prefer minimal toppings, not much meat and nothing wet. The wettest
>I go is an egg on top... I'll try to remember convect when I do that
>next time. I want my egg runny and my crust cooked just the way I
>like it - so I'm having a hard time imagining convect would work for
>me.

Ah, no. No egg, please. I know that it is done but I can't get a
handle on it.
Janet US

On 8/11/2014 11:11 AM, sf wrote:

>> I've had my eye on a baking steel for pizza, but I can't bring myself
>> to spend the money on one... yet. I will someday.
>> http://bakingsteel.com/shop/baking-steel/

I had one of their "Big" 1/2 inch thick jobs when they first came out.
It worked fine, but no better than the 150-year-old 16" diameter Welsh
iron bakestone I inherited from my mother. And for pizza, no better than
my ceramic pizza stone -- a little faster heating up, though.

Nice guy who makes them, and he will make custom sizes and shapes if you
have a special requirement.

-- Larry

On Mon, 11 Aug 2014 20:35:15 -0400, jmcquown >
wrote:

> >
> You recognize frozen pizza. At least sf bought some from the bakery.
>

To clarify (or maybe muddy) the situation: It's on an end cap with
refrigerated pizzas & calzone's, which is located closer to the deli
than it is to the bakery.




--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 11 Aug 2014 20:58:20 -0700, sf > wrote:

>On Mon, 11 Aug 2014 20:35:15 -0400, jmcquown >
>wrote:
>
>> >
>> You recognize frozen pizza. At least sf bought some from the bakery.
>>
>
>To clarify (or maybe muddy) the situation: It's on an end cap with
>refrigerated pizzas & calzone's, which is located closer to the deli
>than it is to the bakery.

In my store, the pizza dough is located in the same case as Oscar
Meyer lunch meat, Mexican crema, packaged cheese and the like.
Janet US

On 8/11/2014 2:46 AM, sf wrote:
>
> I buy refrigerated pizza dough from the grocery store from time to
> time so I can see what the quality of prepared product is and bought
> some on Saturday because I was tired and feeling lazy. Well, I was so
> tired that I slept and didn't make dinner, so I used it for pizza
> yesterday. Normally, I'll add a little oil or salt to the dough - but
> it felt so good that I didn't do anything and oh my goodness, I think
> they've got it. It made a crispy crust without being hard. Excellent
> quality, but it was a little hard to form so I took my time and got it
> as thin as I wanted. Wow, lots of bubbles in the raw dough and the
> finished product was full of them. That's the way I like it!
>
> Something is odd over at Tinypic and I couldn't upload images, so I
> set up an account with Imgur. Different format, hopefully this link
> works because the account isn't public. http://imgur.com/DZrSH8g
>
>

I buy the Safeway pizza dough a lot. It comes in three varieties -
Traditional White, White Wheat (?), and Herb. I only like the
traditional white, the other two seem goofy.

It's a pretty good dough. I can make a pretty good dough by making a
batch and letting it sit in the refrigerator until it's kind of gooey
and gross but doing it the Safeway way is really easy. Getting people to
buy the stuff is not easy so it's on perpetual sale at our store for $2
for a pound.

On Mon, 11 Aug 2014 19:41:18 -0600, Janet Bostwick
> wrote:

> On Mon, 11 Aug 2014 17:05:22 -0700, sf > wrote:
>
> >
> >I prefer minimal toppings, not much meat and nothing wet. The wettest
> >I go is an egg on top... I'll try to remember convect when I do that
> >next time. I want my egg runny and my crust cooked just the way I
> >like it - so I'm having a hard time imagining convect would work for
> >me.
>
> Ah, no. No egg, please. I know that it is done but I can't get a
> handle on it.

I was unconvinced until we had a marathon family pizza night - son/DIL
talked me into making it... not bad! You need a slice of prosciutto
underneath, it tastes like bacon when it comes out of the oven. They
order it for brunch and I can imagine hitting the spot around 11 AM.





--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 11 Aug 2014 21:51:46 -0400, pltrgyst > wrote:

> On 8/11/2014 11:11 AM, sf wrote:
>
> >> I've had my eye on a baking steel for pizza, but I can't bring myself
> >> to spend the money on one... yet. I will someday.
> >> http://bakingsteel.com/shop/baking-steel/
>
> I had one of their "Big" 1/2 inch thick jobs when they first came out.
> It worked fine, but no better than the 150-year-old 16" diameter Welsh
> iron bakestone I inherited from my mother. And for pizza, no better than
> my ceramic pizza stone -- a little faster heating up, though.

>

Thanks, Larry! I was under the impression that steel was better,
maybe not a lot better - but better. The plus is that it won't break
if you mistreat it somehow, but I think my stone will outlast me at
this point in my life because I don't mistreat my kitchen tools.
>
> Nice guy who makes them, and he will make custom sizes and shapes if you
> have a special requirement.

are you talking about @ bakingsteel.com?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 11 Aug 2014 18:16:16 -1000, dsi1
> wrote:

> I buy the Safeway pizza dough a lot. It comes in three varieties -
> Traditional White, White Wheat (?), and Herb. I only like the
> traditional white, the other two seem goofy.
>
> It's a pretty good dough. I can make a pretty good dough by making a
> batch and letting it sit in the refrigerator until it's kind of gooey
> and gross but doing it the Safeway way is really easy. Getting people to
> buy the stuff is not easy so it's on perpetual sale at our store for $2
> for a pound.

How much does a little flour, yeast and water cost? The manufacturing
and packaging is just pennies. They make a real killing at $2 a pound
and we pay for convenience.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/11/2014 6:31 PM, sf wrote:
> On Mon, 11 Aug 2014 18:16:16 -1000, dsi1
> > wrote:
>
>> I buy the Safeway pizza dough a lot. It comes in three varieties -
>> Traditional White, White Wheat (?), and Herb. I only like the
>> traditional white, the other two seem goofy.
>>
>> It's a pretty good dough. I can make a pretty good dough by making a
>> batch and letting it sit in the refrigerator until it's kind of gooey
>> and gross but doing it the Safeway way is really easy. Getting people to
>> buy the stuff is not easy so it's on perpetual sale at our store for $2
>> for a pound.
>
> How much does a little flour, yeast and water cost? The manufacturing
> and packaging is just pennies. They make a real killing at $2 a pound
> and we pay for convenience.
>
>

Beats the heck out of me. My guess is that this product will be
unsuccessful in the marketplace and won't be around for long. Enjoy it
while it lasts!

On Mon, 11 Aug 2014 18:39:22 -1000, dsi1
> wrote:

> On 8/11/2014 6:31 PM, sf wrote:
> > On Mon, 11 Aug 2014 18:16:16 -1000, dsi1
> > > wrote:
> >
> >> I buy the Safeway pizza dough a lot. It comes in three varieties -
> >> Traditional White, White Wheat (?), and Herb. I only like the
> >> traditional white, the other two seem goofy.
> >>
> >> It's a pretty good dough. I can make a pretty good dough by making a
> >> batch and letting it sit in the refrigerator until it's kind of gooey
> >> and gross but doing it the Safeway way is really easy. Getting people to
> >> buy the stuff is not easy so it's on perpetual sale at our store for $2
> >> for a pound.
> >
> > How much does a little flour, yeast and water cost? The manufacturing
> > and packaging is just pennies. They make a real killing at $2 a pound
> > and we pay for convenience.
> >
> >
>
> Beats the heck out of me. My guess is that this product will be
> unsuccessful in the marketplace and won't be around for long. Enjoy it
> while it lasts!

I think it's successful and that's why the product has improved so
much. Just a very few years ago, it was the consistency of Silly
Putty and now it's real pizza dough! Thank goodness I don't need to
rely on it, but I think it has legs as they say. It's a good product
that allows people to get a jump start on cooking something they like.

If people stop buying refrigerated pizza dough, Emile Henry will be
out of business!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/11/2014 11:58 PM, sf wrote:
> On Mon, 11 Aug 2014 20:35:15 -0400, jmcquown >
> wrote:
>
>>>
>> You recognize frozen pizza. At least sf bought some from the bakery.
>>
>
> To clarify (or maybe muddy) the situation: It's on an end cap with
> refrigerated pizzas & calzone's, which is located closer to the deli
> than it is to the bakery.
>
Okay, closer to the deli... in the refrigerated section.

We don't have the same grocery stores but I know I can buy pizza dough
at Publix. I haven't done so since I'm not a big pizza fan. That
doesn't mean I won't get the urge in the future.

Jill

On 8/11/2014 11:31 PM, sf wrote:
> On Mon, 11 Aug 2014 18:16:16 -1000, dsi1
> > wrote:
>
>> I buy the Safeway pizza dough a lot. It comes in three varieties -
>> Traditional White, White Wheat (?), and Herb. I only like the
>> traditional white, the other two seem goofy.
>>
>> It's a pretty good dough. I can make a pretty good dough by making a
>> batch and letting it sit in the refrigerator until it's kind of gooey
>> and gross but doing it the Safeway way is really easy. Getting people to
>> buy the stuff is not easy so it's on perpetual sale at our store for $2
>> for a pound.
>
> How much does a little flour, yeast and water cost? The manufacturing
> and packaging is just pennies. They make a real killing at $2 a pound
> and we pay for convenience.
>
>

My favorite local pizzaria is owned by a fellow who learned his craft in
New Jersey. I can always go in the shop and buy a ball of pizza dough.
In New Jersey most non-chain pizza parlors will sell you a ball of dough.

I have a good FP dough recipe, but I like this guy's dough better.

--
From somewhere very deep in the heart of Texas

"dsi1" > wrote in message
...
> On 8/11/2014 6:31 PM, sf wrote:
>> On Mon, 11 Aug 2014 18:16:16 -1000, dsi1
>> > wrote:
>>
>>> I buy the Safeway pizza dough a lot. It comes in three varieties -
>>> Traditional White, White Wheat (?), and Herb. I only like the
>>> traditional white, the other two seem goofy.
>>>
>>> It's a pretty good dough. I can make a pretty good dough by making a
>>> batch and letting it sit in the refrigerator until it's kind of gooey
>>> and gross but doing it the Safeway way is really easy. Getting people to
>>> buy the stuff is not easy so it's on perpetual sale at our store for $2
>>> for a pound.
>>
>> How much does a little flour, yeast and water cost? The manufacturing
>> and packaging is just pennies. They make a real killing at $2 a pound
>> and we pay for convenience.
>>
>>
>
> Beats the heck out of me. My guess is that this product will be
> unsuccessful in the marketplace and won't be around for long. Enjoy it
> while it lasts!

Nonsense. Pizza dough has been around for as long as I can remember.

On 8/11/2014 9:53 PM, Julie Bove wrote:
>
>
> Nonsense. Pizza dough has been around for as long as I can remember.

That stuff never sold over here. I've always had to make my own dough.
No doubt I would have grabbed that product the first time I spotted it.
Come to think of it, I did.

"dsi1" > wrote in message
...
> On 8/11/2014 9:53 PM, Julie Bove wrote:
>>
>>
>> Nonsense. Pizza dough has been around for as long as I can remember.
>
> That stuff never sold over here. I've always had to make my own dough. No
> doubt I would have grabbed that product the first time I spotted it. Come
> to think of it, I did.

Really? In areas where there is a high Italian population, it is commonly
sold. When I worked at K Mart, we had a weird little bakery at the end of
the building for a while. Probably mid 1980's. I don't recall them selling
any sweets like cookies. But they did have some sweet bagels. They had all
kinds of rolls, bread, bagels and pizza dough.

I think grocery store pizza dough is fairly new here. Perhaps in the past 5
years or so or perhaps it was just there and I never noticed it. Pillsbury
dough in a tube has been around for yonks. I've tried it. It's okay. But
I'm not big on pizza.