Thursday, April 22, 2010

Pizza Semi-Fail

I say semi-fail because in the end, it was still pizza, and we ate all of it.

Making pizza from scratch is one of those things you really don't need to do, but sometimes just get the urge to. So, this was one of my less perfect attempts.
Note: I bought frozen dough from Fresh Direct. That was probably my first mistake. And one I will have to repeat because I have four more balls of their "dough" in my freezer. Dang.

After defrosting in the refrigerator overnight, and letting the dough come to room temperature for an hour (and expand) I attempted to roll out the dough into a recognizable pizza shape.
Fail # 1. Apparently I can only roll dough into an oval, not a circle. But then, that's kind of how you buy pizza in Rome, so, it's not really a failure. I can just pretend I wanted an oval pizza on my round pizza disc.
After rolling out the dough, I drizzled it w/ olive oil, spread it around, and seasoned it all with garlic salt for a little pre-baking of the crust.
Can you say air bubbles? Holy crap. Note to self: use fork to prick dough next time. Also, watch out for thin spots, such as the dark brown spot top center. Grr.
On to toppings. I used a basic tomato sauce that I like, and dotted it with fresh mozzarella and freshly grated Parmigiano Reggiano. If I'd had any fresh basil, I would have laid down a nice chiffonade to finish off the pizza. Instead, it just had to suffer with only the basil that was in the tomato sauce.
Apparently I should have checked the crust after 12 minutes, instead of 15, because I let the edges burn. However, the browned and melty cheese was perfect.
A little interesting slicing, and my oblong slightly burnt pizza was ready to serve. As usual, Mike did not care at all and devoured 75% of it. It tasted totally fine and like a normal tasty pizza. It just looked less than perfect.
I learned a few things along the way, so hopefully next time I can improve my dough-rolling skills and create a more uniform crust.
Practice Makes Better Pizza.

4 comments:

Claire Marie said...

I have the same problem with rolling my pizza!!! I cannot make a circle to save my life, it always turns into "Guess which state this looks like?"

The Insomniac said...

First I'd like to say...I've been reading your blog for awhile now. I love it!!! I love to cook and I love all your recipes and pictures!!! Secondly...a tip on rolling out a circle...I find that if you take your rolling pin and start in the middle, roll towards you, then turn the dough a little, start in the middle and roll towards you..if you keep turning and rolling in the same direction, you will get a circle. I found this out while making these awesome cookies. The dough had to be rolling in a circle so you could cut 12 slices, fill em and roll em up to look like a croisant. Hope this helps! Keep up the awesome blog!!!

Joe Ambrosino said...

Note to Rock and Roll Gourmet:
Defrosting frozen dough from Fresh Direct is not "making pizza from scratch"

Second, I don't think you needed to use a rolling pin. Stretching it by hand produces better and rounder results.

Third, the bubbles are normal and good. Next time, try putting on the toppings before you put it in the oven. That burnt cheese is an indication you let it cook too much.

Keep trying, you are very adventuresome (and cute)

RocknRollGourmet said...

Joe - point taken. But it's CLOSE to "from scratch". Some day soon I will attempt the dough from scratch. Until then I'm stuck with a couple more frozen bundles.

Forgive my future posts with frozen dough.

And the cheese did NOT burn! Just the edges of the dough.

And thank you :)