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Boboli Pizza Crust- BGE?

director373director373 Posts: 10
edited November -1 in EggHead Forum
Just saw Boboli vacuum-packed pizza crust in grocery store- looks like it may be a good pre-made crust for trying a pizza in BGE. Anyone every use one of them- good results or should I stay away from?

Thanks to anyone who can offer expertise!

Comments

  • WingRiderWingRider Posts: 326
    We use them quite often. Just follow the instructions, the egg is a ceramic oven. Use platesetter legs down, and egg feet between ps and Pizza Stone.
    Alot easier than making your own pizza dough, unless you are into that stuff.
  • Thank-you for the advice, as luck would have it I also own a set of the feet, so I will be trying this weekend.

    Regards,

    - Dave
  • MemphistideMemphistide Posts: 207
    they are good and easy, BUT cooking the real deal is much better
  • Capt FrankCapt Frank Posts: 2,578
    I agree with the above. I have used them and they are not bad, but not nearly as good raw dough that is available in many supermarket bakeries or that you can make yourself :)

    Capt Frank
    Homosassa, FL
  • walruseggerwalrusegger Posts: 314
    Reminds me of the quote, "Sex is like pizza, even when it's bad, it's still pretty good".

    I use premade crust all the time, I'm sure the homeade stuff is better, but I haven't taking the plunge to make my own yet.
  • Carolina QCarolina Q Posts: 14,325
    I don't think even the egg could save a boboli pizza. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • I haven't used Boboli, however, I have used Pillsbury Pizza Dough Classic. Just a convenient thing to not have to make pizza dough and then pizza. I'm sure I'll try someday. :)
  • I have to say I agree...the boboli crusts are too thick, too salty, and have a weird, processed taste (to me). But hey, somebody's buying 'em...to each his own.
  • Carolina QCarolina Q Posts: 14,325
    They taste a lot like, umm, cardboard? Salted cardboard. That what you meant? :lol:

    Bare minimum, buy grocery store "made fresh daily" dough balls in a bag. Or buy a ball of dough from a local pizzeria. But please, no boboli!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Mike in AbitaMike in Abita Posts: 3,302
    I use to use the Boboli premade crust, until I read somewhere that pizza dough is water, flour, yeast, and a little salt. Seemed so easy I thought I'd give it a try and will NEVER buy a Boboli again.

    3-7-08013.jpg

    Follow the instructions on the bag and you're good to go.
  • h20eggh20egg Posts: 168
    Did our first egged pizza tonight, used Alton Brown's dough recipe. Cannot imagine any premade dough coming close, it blew us away. I'd think if you enjoy egging, with the additional effort over just turning on the gas, you'd probably enjoy doing your own dough. If you have a stand mixer that's stout, it's not really much effort. Yeah, ya gotta be patient spreading out the dough, but it's really worth it. I've never coveted the bones (crust) the way I did tonight. The Bassett Hound got none, poor thing. I've done my own dough before in oven, and really enjoy NOT using tomato sauce; grill some thick tomato slices with some EVOO and crushed garlic, mash up,. let strain to lose some water, and you get a well distributed garlic flavor. And yes, I need to learn the photobucket deal!
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