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Almost Failed Pizza

stemc33
stemc33 Posts: 3,567
in EggHead Forum
 I picked up some fresh mozzarella at  the Farmers Market today. I wanted to use it while it was fresh so picked up a couple of dough balls from Papa Murphy's on my way home.1st time using this dough and forgot to get instructions. I thought 550° would be fine. Well...the bottom got a little dark and was barely edible. Anybody else use this stuff? Maybe I should just stick to homemade dough. 

Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
two cotton pot holders to handle PS
Banner, Wyoming
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Comments

  • TTC
    TTC Posts: 1,035
    Papa Murphy's dough does best at 400-425. IMHO, it is much like supermarket dough because it has sugar in it, so in my experience it does better cooked longer at a lower temp
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • stemc33
    stemc33 Posts: 3,567
    TTC said:
    Papa Murphy's dough does best at 400-425. IMHO, it is much like supermarket dough because it has sugar in it, so in my experience it does better cooked longer at a lower temp
    I should of known better. The pizzas would of come out great too if I would of cooked at a lower temp. The fresh mozzarella was really good.  
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • coooltroy
    coooltroy Posts: 207
    Great share, I have done the same thing!  No doubt you have saved a few pizza cooks ;-)
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  • victor1
    victor1 Posts: 225
    my first pizza on the bge was a take and bake from pm's.  baked at about 600 plus for 10 minutes.  perfect crust.  maybe a dumb question, but what is the difference (in baking)  between a dough ball or t&b?   
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  • stemc33
    stemc33 Posts: 3,567
    victor1 said:
    my first pizza on the bge was a take and bake from pm's.  baked at about 600 plus for 10 minutes.  perfect crust.  maybe a dumb question, but what is the difference (in baking)  between a dough ball or t&b?   
    I think the only difference is you roll the dough yourself. The medium dough balls cost me $1.50. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Begger
    Begger Posts: 607
    Wife got some dough from the chef at work.   We tried some store-bought, too and while I was willing to go to the pizza place up the street, I dug out my BREAD MACHINE and will never look back.   
    It'll spit out a 2lb ball every 90 minutes until the lights go out.  It is a very basic recipe which browns nicely, has great mouth-feel and nice, crispy edges.
    What's not to like?
    OH!   I run it at 500 to 550  with plate setter AND a small pizza stone THAN the grate and Large pizza stone.  
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  • stemc33
    stemc33 Posts: 3,567
    Thanks for the info @Begger. I usually make my dough, I just took the easy way out and thought I'd try PM's. I used to use my bread machine until I found out how fun and easy making dough by hand is. Not counting this one, my last few have been made from '00' flour. That stuffs really stretchy and doesn't burn easily. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • YukonRon
    YukonRon Posts: 17,261
    The delta of good pizza to bad pizza ain't much. Even bad pizza is good pizza, yours looked delicious!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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