the BBQ grill pizza that sure was not right

[Chicago Bob]

Thank you Norma. I really was caught by surprise and I'm not through with this at all....next time I'll get those pics!   

[norma427]

Thank you Norma. I really was caught by surprise and I'm not through with this at all....next time I'll get those pics!   

Bob,

When you make another Pillsbury dough out of a can, you might want to start your own thread, so maybe other members that might want to try your method can follow.  There are always new ways to do everything, and maybe you found a new way to use the Pillsbury dough.   

Norma

[Chicago Bob]

OK sure Norma, I will do that on a new thread.
Like most things though...it's probably already been done. I tried searching for what Tom has done with the dough in a can cause I saw a reference to him . Couldn't find it though but I'm going to search his posts before I do my next "dough can" experiment. 

[norma427]

OK sure Norma, I will do that on a new thread.
Like most things though...it's probably already been done. I tried searching for what Tom has done with the dough in a can cause I saw a reference to him . Couldn't find it though but I'm going to search his posts before I do my next "dough can" experiment. 

Bob,

I don't recall Tom doing an experiment with dough in a can, but I could be wrong.  I don't think too many members on this forum do to many things with dough in a can.  Most of them are into making their own doughs.  Maybe guests would be more interested in trying your idea, but also maybe members might want to try your method with dough in a can if they want an emergency pizza. 

Norma

[norma427]

Bob,

This might be Tom’s post that you had have been searching for at Reply 564 http://www.pizzamaking.com/forum/index.php/topic,11391.msg196536.html#msg196536

Norma

[Chicago Bob]

Hey Norma thank you sweetie! Yep, I'd recognize that crust anywhere...
I thought it was great for what it is and believe you are right on the money as far as maybe being a good noobie thing(or NY rookies like me). Dough can be frustrating and this gives a person a chance to have immediate fun playing around with sauces and toppings while they gather the info/experience that goes with dough making. We'll see.....thanks again.

[norma427]

Hey Norma thank you sweetie! Yep, I'd recognize that crust anywhere...
I thought it was great for what it is and believe you are right on the money as far as maybe being a good noobie thing(or NY rookies like me). Dough can be frustrating and this gives a person a chance to have immediate fun playing around with sauces and toppings while they gather the info/experience that goes with dough making. We'll see.....thanks again.

Bob,

I am glad that you thought the crust was good and I agree that maybe newbies, or other people that just want to learn to fool around with sauces and toppings, might benefit from a thread from you about using the Pillsbury crust, if you decide to start a thread. 

Didn't you ever try a NY style pizza dough, other than the Pillsbury dough?  It isn't really hard and a dough ball can easily be mixed by hand.  I know you have decent scales, so why don't you make your own NY style dough, if you didn't try any before.  I don't want to sound like I am pushy, but am just curious.

Norma 

[Chicago Bob]

Norma,

Yes, I've made NY dough several times but didn't have good, consistent results. This "dough can" was jus sum'in to play around with.
I'v been saving the Ishia starter you sent me (thanks again) because I am just about ready to begin serious experimentations with creating a dough for the mobile pizza venture I will soon embark upon.
I'll document another "dough can" pizza in the next day or two an that will probably be the end of that (I do have some other ideas already for it )...I know it can help new members so I'll get a thread going about that an we'll see where they take it....

[norma427]

Norma,

Yes, I've made NY dough several times but didn't have good, consistent results. This "dough can" was jus sum'in to play around with.
I'v been saving the Ishia starter you sent me (thanks again) because I am just about ready to begin serious experimentations with creating a dough for the mobile pizza venture I will soon embark upon.
I'll document another "dough can" pizza in the next day or two an that will probably be the end of that (I do have some other ideas already for it )...I know it can help new members so I'll get a thread going about that an we'll see where they take it....

Bob,

Glad to hear you did make some NY style dough several times.   

Your more than welcome for the Ishcia starter and you didn’t have to thank me for it again.  I wish you luck when you try the Ischia starter in a dough.  Using the Ischia starter can also be a learning experience.  Good luck with your mobile pizza operation also when you embark on it. 

Good to hear you also have other ideas for the dough in a can pizza.  I will look forward to hearing about it.

Norma

[Chicago Bob]

Bob,

  I wish you luck when you try the Ischia starter in a dough.  Using the Ischia starter can also be a learning experience. 

I know...that's why my notebook is full from watching the pros like you an several others here on our forum...      

[norma427]

I know...that's why my notebook is full from watching the pros like you an several others here on our forum...      

Bob,

I am not a pro on any pizzas.  Most of my experimenting has been in NY style pizzas.  Neapolitan pizzas with a starter are a whole different animal.  I sure don't understand much about using a starter and making a Neapolitan pizza right.  Maybe in time I will understand more.

The members of this forum are lucky to have real pros, or at home pros that help everyone.   

Norma

[Chicago Bob]

As always...you are waay too modest. 
I'm pretty crazy, but not a madman....my mobile style will begin with "Nearlypolitains/ Elite NY" so all your contributions will definitely apply Norma, thanks. 

[norma427]

As always...you are waay too modest. 
I'm pretty crazy, but not a madman....my mobile style will begin with "Nearlypolitains/ Elite NY" so all your contributions will definitely apply Norma, thanks. 

Thanks Bob! 

Norma