1w ago

Publix pizza dough in my two 10s

There was a trend on another site where everyone made pizza so I thought I'd give it a whirl since I'd never made pizza at home that wasn't a take and bake.

The Publix dough worked well... I olive oiled the pans and then wiped out the extreme excess making sure to get the sides as well. I then built the pies and while the oven was warming I put the pans on the stove top to prewarm the bottom and the dough.

The dough was a smidge puffy but overall pretty good

The local 4 year old wouldn't eat it though as the pepperoni was under the cheese and not on top. Everyone is a critic.. ¯⁠\⁠⁠(⁠ツ⁠)⁠_⁠/⁠¯

21 comments

There is probably a shorty tongs addiction recovery group in your area. You can get through this.
- haha man... my wife was less than pleased when the box of 6 showed up.
  You know who was delighted? My 2 year old. haha
  also i can stop anytime i want. =)
- I'll have you know.. you and I are fighting. 🤣
  I showed my wife your comment and she keeps bringing up rehab / support groups and asking if I need more tongs. Lol
  So thanks for that. 🤣🤣🤣.
  Have a great weekend!
  
  I'm rolling! So funny.
  There is help. You just need to want it.
The local 4 year old wouldn't eat it though as the pepperoni was under the cheese and not on top.
And they were right.
First: pizza sauce
Then: Cheese
Last the toppings (hence the name)
And if you are a true cheese lover: Cheese can be a topping too.
Also: Give it a try and make your own pizza sauce and dough. You won't regret it.
- haha ill let her know she was right.
  honestly idk why i make pizzas like that.. ive always just done dough -> sauce -> toppings -> cheese.
  if it means anything to you... ages ago when i made tortilla pizzas the first time with my wife... she gave me a strange look and second guessed our relationship over it.
  
  Tortilla pizza? That sounds like that kind of thing I would love trying out.
I thought the principle of using cast iron is that it goes into the oven until it’s screaming hot, and then you drop the pizza in?
- I've done it in cast iron the Serious Eats way and it was like OP - shaped in a cold pan then baked.
- How do you shape the dough in the pan when the pan is "screaming hot"? I have always put the dough in a cold pan and then baked it without any issues, and no burnt hands.
  
  I preheat my pans @450°F and don't get burned.
  I stretch the dough out on my workspace near the stove while the pans preheat. The most important thing in this step, is that the dough is completely room temperature so the dough doesn't try and spring back its shape.
  After shaping, I set out the ingredients so I can reach them from the stove too, cheese, sauce, toppings, olive oil dish with a brush if im leaving a crust, and a bit of cornmeal.
  When its go time, I pull the larger pan from the oven first, set it on the stove top, dash in some corn meal to the bottom, it smokes alittle, throw on the dough carefully. Its already been stretched, the spring back is minimal. Then add the sauce, cheese and back into the oven. Then I repeat the process with the smaller pan. Cook ~15 minutes and it's gorgeous, on top and bottom.
  You must just be careful, but I've never burned myself making pizza. Use your pot holders of course.
  
  Make it on a peel.
- I’m all about Detroit style, where you put a bunch of oil in the pan and get the dough nice and oily (cold pan) then top it and make sure the cheese goes all the way to the edge. Bake in a screaming hot oven until the cheese is nicely browned and crispy around the edges. Use a spatula to check if the dough is browned on the bottom. If not, finish on the stove top!
- you know ive heard that too.. ill give it a whirl next time.
  that would eliminate the need to warm it on the stove top and essentially sear the dough...
  ive been told by a friend that aldi makes good pizza dough.. so more testing is required lol
  
  Make your own dough. It’s easy. It doesn’t have any special ingredients or equipment. https://www.youtube.com/watch?v=9IWsV-8jSmI

21 comments