Frozen Totino pizza question...
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Question about making pizza ahead of time
Comments (8)Stacy: I have put the Pizza dough recipe and how to ,in many times. I'll put it in again for you! Save it please!!!!! This was Posted a year ago but everyone seems to get involved with new things. I've always had a good Crispy Tender Crust, If you remember some of my Posts ??? Prebaked Dough Followup clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Fri, Feb 16, 07 at 22:43 Hi Again Msazadi: An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want.After the dough is made, weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust. Let it raise slightly , pinch the dough with a fork and put into the oven to bake at 400 deg. When tan spots show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the dough back in the oiled pan , put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping cheese of your choice. Put it back into the oven to finish cooking. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new Steel pans, they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just water & wipe with a paper towel. I have been using this method for 48 years. If I can help anyone with info, on Sauce or Dough Recipes, please email. Have fun, LOU...See MorePulse on Prices: Pizza
Comments (37)fearless many, many years ago I lived way up in Maine and I mean the edge of Maine in a tiny town and there was a small Mom & Pop store that made their own pizzas. They were so good! I have great memories of purchasing those on Friday nights and they were dirt cheap!:) We don't order out pizza much but I happened to know the price because a couple of weeks ago we did order one because it was late and I didn't really have anything in the house that I felt like pulling together (honestly, just too tired to pull something together). Prices of cheese and flour have really gone up (along with lots of other stuff)....See MoreWhat's your favorite frozen pizza?
Comments (18)If I want something decent for a frozen pizza I get Freshetta. It's the closest thing to a pizza shop. There's others that are OK in their own way. I actually like Totino's but it's not comparable to a pizza place of course. To me, Digiornio is nothing but a piece of Texas toast with some sauce and toppings, and not a lot of either....See MoreFreezing pizza crust.
Comments (9)I pre-cook the crusts before freezing. I make pizza dough in my bread machine. I get four dinner plate sized pizzas from one batch. I shape the crusts, sprinkle on a little corn meal and put them in a large, lightly oiled, cast iron skillet. I turn them once during the cooking which takes only a couple of minutes on a side. They are just cooked through--and very lightly browned. I cool and freeze. I've kept them for up to two months. When I'm ready to use them, I put on the desired toppings, bake at 400 degrees for 15 minutes or so. Everyone gets exactly the pizza they want. I also freeze sauce in 8 oz. cup yogurt cups. That's enough to cover two crusts....See Moremarilyn_c
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