April 20, 2019 at 3:19 pm #15689
King Arthur now has a Grandma style pizza pan (11×11) as well as a Detroit Style pizza pan. Both of these pans are quite dark.
Most recently I’ve been making pan pizza using sourdough starter in a light metal half-sheet pan because my husband likes that kind of crust better than the thin roll-out kind that I had been making (and still like a lot). I use the KAF hint of first spraying the pan with non-stick spray (Crisco olive) then drizzling it with olive oil–no sticking and a crispy crust.0May 12, 2019 at 1:19 pm #16012
I had pizza dough in the freezer and took it out yesterday to thaw in fridge. It’s from KAF Now or Later Pizza Crust. I didn’t use the Pizza Dough Flavor, and my husband still loves the crust. It has semolina in it.
I made a green pepper & onion pizza with Mozzarella & Manchego cheese. I liked it better with the Manchego than with Fontina.
I think I’m putting too much olive oil & garlic sauce on it. I used a spoon to slather it on, as I would if it were tomato sauce. Do any of you put olive oil on your crust? If so, do you just brush some on, or do you put more than that on it?
I also think I had too much cheese, although no one complained about that. When I took the finished pizza out, there were a couple of puddles of “cheese milk” for lack of the correct term. I sopped them up with a paper towel, because they interfered with presentation.
My plan is to make a batch of the KAF Ultra Thin pizza, divide it in half and put both halves in the freezer. I still find pizza-making daunting, and it’s just too much for me to make dough and a pizza on the same day.
Mike, what brand of artichokes do you use for pizza? I don’t want to buy the big jar at Sam’s, but would look for a grocery store size.
I learned a helpful trick from Sara Moulton’s show. When she made pizza, she said she learned from an Italian to put oil on the rolling pin. That stops the dough from stretching then pulling back. Today, I stretched the dough by hand. When I had some pull-back, I put olive oil on my hands and finished the stretching with no problem.0May 12, 2019 at 2:10 pm #16015
I buy the 33 ounce jar at Sams for under $7, you want ones that haven’t been marinated in oil (too greasy) or spices (you don’t want the artichoke flavor drowned out.) Our Costco only carries ones marinated in oil.
DO NOT BUY THEM IN CANS, they’ll taste tinny! You can find small jars of them, but the cost of the big jar at Sams is a MUCH better buy, even if you throw half of it out!
The jar only lasts 2-3 weeks after it has been opened, so once we open a jar we have to find things to do with them. We put them on salads and use them in recipes. Artichokes stimulate your taste buds, so they make everything taste more flavorful.0May 12, 2019 at 2:18 pm #16016
I’m not sure why having oil on the rolling pin would make a difference. Dough that is high in glutenin has high elasticity so it stretches well, but that also means it snaps back, so you have to give the dough time to relax before stretching it a second time.0May 12, 2019 at 3:47 pm #16018
Italian Cook: I use a nice silicone brush that I got from King Arthur (and which they do not sell any more) to brush the upper crust of my pizza lightly with olive oil before topping it. I think it helps keep ingredients from sogging the pizza.
0May 13, 2019 at 3:24 pm #16049
- This reply was modified 1 week, 3 days ago by BakerAunt.
Mike, my husband came home from Sam’s today with a jar of their artichokes. I’m eager to try them on pizza, but that won’t happen until June. I’ve always been unhappy with artichokes from the grocery, but some where in cans and some may have been marinated, so I’m glad to know about Sam’s. I like artichokes.
0May 13, 2019 at 4:04 pm #16051
- This reply was modified 1 week, 2 days ago by Italiancook.
I’ve got a number of silicone brushes, the one I like best is a small one I got at a Le Creuset shop. I use them mostly for applying butter to pans and breads and the bigger ones hold too much butter and/or release it too quickly, so things get too much butter on them.0
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