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.
