Golden Home Ultra Thin pizza crusts

RRP

For you from scratch dough purists move along - nothing of interest here!

Last night was my first attempt using these pre-made crusts which just lay in your pantry until ready to use up to a year from now. Once opened you must use within a week or freeze the extras. Needless to say this is pizza crust at it's easiest and at a mere buck per crust!!!


Bear with me as I built the rest of this thread.

RRP

First the build which may have been too heavy for such a thin crust.

RRP

And the results:


Here's what I think I discovered and will do differently next time:
1) let the pizza set for 4 or 5 minutes before trying to slice as the toppings and crust were two separate entities seeming not attached! and

2) use less pepperoni slices as the grease soaked right through to the bottom of the crust making it soggy! and

3) pre-bake the plain crust for say 4 minutes to firm it up a bit as it was pretty limp. and

4) use parchment paper for the build - yes you saw the raw pizza on paper, but that was after I realized the pizza was stuck to my metal peel and was not going to budge period! and

5) bake longer than the recommended 12 minutes IF 3) above didn't firm it up.

Anyway that's my promised report on the Golden Home crust!

Dredger

Looking good from here. It has all of our favorite things.

Gamecockeggman

Either way it looks like it was dam good.

Jupiter Jim

Well I would have eaten it for sure! Did you have it high in the dome? Did you put it directly on the stone or use a pan? Oh and I find that it takes a little longer with pre maid crust too.

dutchie

Another way to limit grease from pepperoni is to prefry them for a min or two, I'm always amazed how much grease is left in the pan when done

RRP

Jupiter Jim said:

Well I would have eaten it for sure! Did you have it high in the dome? Did you put it directly on the stone or use a pan? Oh and I find that it takes a little longer with pre maid crust too.

Uh oh...gonna risk losing my "egg man card" if I answer...but, let me explain...I was very leery of this crust by that time since it was super moist and gooey as I was prying the raw dough off the metal peel to get it transferred to parchment paper. At that point I decided I wanted to carefully watch the progress of the bake and therefore....I skipped the BGE and opted for the indoor oven! Trust me, now that I have one of these crusts I have more confidence to move back to my egg!

Skiddymarker

Why not build on the paper on the peel? I do that with "real" pizza, you one with a pan crust? Just kidding as I know you are a thin to the edge kinda guy, differnt strokes for differnt folks, Thanks for sharing. 

Focker

dutchie said:

Another way to limit grease from pepperoni is to prefry them for a min or two, I'm always amazed how much grease is left in the pan when done

A quick zap in the microwave on a plate and bed of paper towel also works wonders to cut down the grease. 

NPHuskerFL

Purist but, Dayumn that looks great Ron!

RRP

Skiddymarker said:

Why not build on the paper on the peel? 

I probably will in the future with this brand - this was my first use and it seemed dry and not a sponge but after I built it then I sensed the need to get it up on paper.

RRP

Yo...@Tcanora you fat finger my reply Or did you really feel my reply was Off Topic? Guess I'm confused! LOL

nlovold

I've used these skins many times on the egg at 450 with great results.  I keep them on hand to make quick bar pies whenever someone gets hungry and I don't feel like prepping a bunch of stuff.  My fave is to dice up mushrooms and pepperoni.

Griffin

Looks great. I went looking for that crust after it was originally brought up, but the store near my house doesn't carry it so I'm outta luck.

texaswig

My wife loves the ultra thin crusts. Thanks for the report and tips. We will be getting some. Hopefully it's not too hard to locate. 

rmercier

Looks delicious

Brisket_Fanatic

YUM!

byrne092

1/2. Definitely agree. I had somewhat similar results @RRP with my meat pizza sliding around a bit, although I did not have the grease soaking through problem. The short rib one was fine because the cheese sauce base we made was pretty thick so it seemed to kind of hold everything in place.

3/4. I built mine on the peel and then slid it onto the stone and it seems to work well, although mine is wooden. I could see that crust sticking to the metal peel like you mentioned.

5. Agree. They seemed to take anywhere between 8-15 minutes on the 3 I have done. I just look at the crust and toppings and see if they look the way I like them. Also cranking the temp up to 500-550 for a minute or 2 at the end seemed to help brown up the toppings. I think you would have to try hard to scorch one of these crusts.

Great write up and pizza!

Tinyfish

The end result look delicious. If you don't want to use parchment paper give rice flour a try under your peel works like little ball bearings and can take high heat.