Stephanie Dean, test kitchen coordinator for Sunset magazine, shares a great tip on how to make weeknight pizza for your family. Or yourself. Or whoever is hungry.
How to Make the Fastest, Easiest Pizza Ever
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Stephanie Dean, test kitchen coordinator for Sunset magazine, shares a great tip on how to make weeknight pizza for your family. Or yourself. Or whoever is hungry.
that looks a doughy disgusting mess.... nothing beats the crispy, crusty texture of a pizza crust cooked on a pizza stone.
Frankly, that looks disgusting, sorry.
Huh? If you already bought the dough, you're making life difficult for yourself with this method. Just roll out the dough on an oven baking sheet, put the ingredients on & bake it in the oven. Why to through all the extra steps on the skillet? I think we have reached internet saturation if this is "the fastest, easiest, pizza ever".
Ok, so I am someone that has a pizza stone, pizza peel, make my own dough, etc... and last night I tried this method - pic of final result: http://twitpic.com/4qs4x1 (spinach pesto, artichoke hearts, mozzarella on homemade whole wheat dough)
I give the method a thumbs-up. In the picture, the outer rim of my crust is thicker due to the straight edges of my stainless steel saute pan that I used,...+READ
Ok, so I am someone that has a pizza stone, pizza peel, make my own dough, etc... and last night I tried this method - pic of final result: http://twitpic.com/4qs4x1 (spinach pesto, artichoke hearts, mozzarella on homemade whole wheat dough)
I give the method a thumbs-up. In the picture, the outer rim of my crust is thicker due to the straight edges of my stainless steel saute pan that I used, but the rest of the crust is nice and thin, and well browned.
I oiled the pan well over high heat, added the spread out dough (mine is about 9oz), and immediately the dough started cooking, browning, bubbling. After about 2 or 3 minutes, I turned it over, added toppings, and into 500F oven. I took out after about 7 minutes when mozzarella began browning.
Re result is DIFFERENT than using the pizza stone, not better and not worse - I would compare the results similar to the consistency I get when I make pizza on my charcoal grill (of course not including the smokiness).
Anything I'd do different? Maybe, if I had a pan with more curved than straight edges, that would help, and perhaps using a 6oz piece of pizza dough and making two pizzas (but that's probably just for my skillet). Otherwise, I still think the dough/crust was cooked well and quickly and still the star of the pizza supported by its toppings.-COLLAPSE
I am also curious to try this. I usually make my own dough and pre-heat my oven to 550F and place the pizza on the stone. I like the results, but its a lot of energy consumption for just one pizza (and then flour pickup in the oven... that's my own fault though).
I am also curious about just sticking in the oven after toasting the dough a little bit - all these "hacks" are necessary since the...+READ
I am also curious to try this. I usually make my own dough and pre-heat my oven to 550F and place the pizza on the stone. I like the results, but its a lot of energy consumption for just one pizza (and then flour pickup in the oven... that's my own fault though).
I am also curious about just sticking in the oven after toasting the dough a little bit - all these "hacks" are necessary since the typical house doesn't have an oven that reaches pizza temps of 800F or higher! I think this was a cool video. Even if it's not "authentic" pizza, it will be tasty!-COLLAPSE
I don't understand the skillet portion. Just looks like a thick overly doughy pizza. And then it has to be put in the oven anyway, so why not just make it on the pan and bake. Forget the skillet. I have never tried pre-made dough. I use my regular homemade bread dough which makes 2 loaves. If we want pizza 1/2 the dough goes in the bread pan, the other half turns into a 17'' pizza.
Several folks have commented negatively about this video...but has anyone actually tried it?
This is like the Sandra Lee version of pizza. I am not impressed.
I haven't tried this method yet, so perhaps this is just ignorance, but it looks like it would produce really poor results. If you're going to go the skillet route, why not heat it up on the stove, toss the crust in, top it, and then put it into a burning hot oven? That seems like it would be closer to what pizza baking is all about. Or, you can do what I do and what others have mentioned:...+READ
I haven't tried this method yet, so perhaps this is just ignorance, but it looks like it would produce really poor results. If you're going to go the skillet route, why not heat it up on the stove, toss the crust in, top it, and then put it into a burning hot oven? That seems like it would be closer to what pizza baking is all about. Or, you can do what I do and what others have mentioned: instead of using a pizza stone, using a cast iron skillet. I use mine upside-down, and preheat the oven for a good 30 mins before I place my pizza on it.-COLLAPSE
this is not pizza, sorry
Two things.
I don't see why you need to cook both sides. I feel like if you heat the pan appropriately, lay the dough, place the toppings then slide into the oven, you'd get a good pizza going on.
Second, I actually really like Trader Joe's dough (although it may vary by region... I'm in Seattle). I find that it rises well, and gives me a good exterior crust. I either bake on a pizza stone...+READ
Two things.
I don't see why you need to cook both sides. I feel like if you heat the pan appropriately, lay the dough, place the toppings then slide into the oven, you'd get a good pizza going on.
Second, I actually really like Trader Joe's dough (although it may vary by region... I'm in Seattle). I find that it rises well, and gives me a good exterior crust. I either bake on a pizza stone or in a cast iron skillet heating both to as hot as my oven will get.-COLLAPSE
Doesnt this dough cook up way too chewy ?? I'm guessing it would have the consistecy of a pita bread and lacking any crispness at all. Just asking.
Try this- get a pizza pan (or baking sheet or whatever) that's perforated. Bake at 550 degrees for 10 minutes on bottom rack of oven, no need for blind baking. Rolling will produce a crisper and more consistent crust than stretching. If your toppings are bleeding moisture (especially tomato sauce and some types of mozarella, or tomato slices- try cutting cherry tomatos in half and placing them...+READ
Try this- get a pizza pan (or baking sheet or whatever) that's perforated. Bake at 550 degrees for 10 minutes on bottom rack of oven, no need for blind baking. Rolling will produce a crisper and more consistent crust than stretching. If your toppings are bleeding moisture (especially tomato sauce and some types of mozarella, or tomato slices- try cutting cherry tomatos in half and placing them face up, if you're not in a hurry) it will turn soggy- not the fault of the crust-COLLAPSE
tinnywatty, are you using a pizza stone? I've never done it another way and it always comes out beautiful. I do it at 425 for 7 min blind baking, then another 5-7 with toppings. Just had one today, actually.
I don't know if I just have terrible luck or what, but I find Trader Joe's dough to be AWFUL. Gummy, dense, cooked well on the outside but not in the middle no matter how much I stretch it- it's disgusting.