I used the one Rizzo’s dough ball yesterday to make a pizza. I let the dough warm-up for awhile at room temperature. The dough ball was first pressed out, then rolled a little, then hand stretched to over 17”. The skin was then cut until it weighed 13.38 ounces. The opened skin was then placed in the 17” round steel pan and the edges were pressed onto the sides of the round steel pan. The skin was very easy to open and could have been hand stretched more than it was. The 17” round steel pan was oiled with a little bit of corn oil. Sauce and mozzarella was then applied to the skin.
The pizza was partially baked in the steel pan and when I saw the edges were starting to brown, (but not the bottom crust) Steve and I transferred the pizza out of the steel pan onto the stone. This was a very thin pizza The pizza crust had a very good taste, even though it was very thin. I guess Rizzo’s knows what they are doing when they make their dough, or maybe it might be the NY water that made the crust taste good.
After the bake grated percino romano was added to the pizza. The added grated percino romano was also good.
I think, but sure don’t know, that maybe more oil might have been needed in the steel pan, because the pie bottom crust didn’t get crispy like the real slice of Rizzo’s pizza I ate in NY. The side crust was very crispy, but the bottom crust wasn’t. The bottom crust was more like a NY style pizza crust.
I think I might try another approach with the other Rizzo’s frozen dough ball for next Tuesday.