What’s your favorite type of make-at-home pizza crust? We really want to know!
| February 03, 2010
In Coffee and Convo, Kitchen Basics
Featured Recipe: Chicken and Caramelized Onion Pizza
What’s your favorite type of make-at-home pizza crust? The field is a lot more crowded now that ever before, and my newest favorite kind is very homemade – only without the “home.” Publix supermarkets in Florida have started selling what I call dough balls – an already-kneaded and ready-to-rise ball of store-made pizza dough.
I just take it home, roll it out, throw on whatever toppings, bake and voila – homemade pizza dough in a hurry.
There are other options, too, of course:
Those include Boboli partially baked crusts that I also like a lot. Perhaps the worst of all supermarket options, to my mind, is Pillsbury refrigerated pizza crust. Let me be clear that there’s almost nothing better than a Pillsbury refrigerated pie crust or a Pillsbury frozen Southern-style biscuit. Perhaps because these other products are such triumphs, the utter dismal failure of their pizza dough is perplexing. (The last time I judged the Pillsbury Bake-Off in 2008 I was assigned, of course, to the pizza category. Almost every entry was inedible, due to the crust, much to the detriment of the creative toppings that the Bake-Off contestants had devised.)
When I'm really in a Mother Earth mode, I sometimes make the dough in my bread machine. Alicia has been experimenting with truly homemade crust -- a la Mollie Katzen of Moosewood fame. Does anyone else out there make the real thing? How does it compare?
So raves and rants and shout-outs for quick or traditional pizza crust options? I’m dying to know what you do at home!
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What you're saying..
Kudos and Plaudits to you! I have tried many of your recipes with success but I must say your Scrumptious Crock Pot Beef Stew was OUTSTANDING!!! I've made it many times since it appeared in the paper and each time it's a big hit and I love it even more (great leftover too).
I've learned to do all the prepping/chopping the night before so that all I have to do is the layering/assembling in the morning. I have upgraded a tad and use sirloin steak strips cut up when I can get them on sale......YUMMMMM!
So, thanks again for sharing your recipe. I know I'll be making this for eons to come!
- Loie Angelsten of Holden, MA
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