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First pizza

Been wanting to do this but haven't had the energy or time to learn dough. Today we were at publix and I found they have raw dough balls in the bakery section. Woohoo!
It turned out well except I didn't realize how thick it'd grow. Holy crap. It must have been 2" thick. I also now see the need for a pizza slider thingy. In the end it was still better than any frozen pizza. image
Slumming it in Aiken, SC. 

Comments

  • smokeyjsmokeyj Posts: 340
    Looks real good. If it was a 16 oz dough ball they can be stretched out to 16 inches for a thinner pie. Also if you didn't let sit at room temp for a couple hours before stretching.
  • Publix always has the dough. Just like somkyj said,,,,,let it sit out at room temp for a while. It says to do that on the label
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
  • JeremiahJeremiah Posts: 5,567
    Yes I read that, I let it sit maybe an hour. I guess next time I'll do longer. Glad to hear the dough is always there though. Pizza will become a regular cook now!
    Slumming it in Aiken, SC. 
  • EggNorthEggNorth Posts: 1,120
    Looks great, I can never get the top of mine to finish to the desired finish without the bottom burning.  Looks like you nailed it.  
    Dave
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • NPHuskerFLNPHuskerFL Posts: 16,898
    Looks real good especially for a first time. What temp did you bake at and how long? Try making dough yourself. IMHO you'll like it better. Lots of good and simple recipes here and other places. I love doing pizzas. And definitely invest in a pizza peel (it's a must have).
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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