In the next month or two, it will be cool enough outside that I can use my indoor oven to make pizza. In preparation, I purchased a Chef Boyardee kit this morning. I'm looking forward to this even though I'm expecting a pretty low-grade result. I paid around $2.98 for this 2 pizza kit at Walmart this morning - that struck me as pretty expensive for what you get in the box.
Norma, I am very interesting in your comment
Is there any chance you can expand further on your thoughts about this? I am looking at the "crust mix" ingredients now, and it says "leavening (sodium aluminum phosphate and sodium bicarbonate)". I'm not nearly the baker that you are so these don't mean much to me, but as I understand it these two are components of baking soda. Also, I understand that most of the rise will occur during baking, not before. Can you explain more about the double leavening and what important things to consider with respect to proofing time and temperature?
I really don't understand chemical leavening systems in depth either, but I tried to learn more when Tom Lehmann sent me some documents to explain how they are used and what they could do. That information got me more confused and I don't think I will ever fully understand how different chemical leavening stems work. Tom did try to explain more to me about chemical leavening systems at Reply 264 http://www.pizzamaking.com/forum/index.php/topic,13686.msg141232.html#msg141232
that I got in a PM.
I did experiment some with Clabber Girl and IDY in different doughs in the Mystery Pizza thread. One is at Reply 258 http://www.pizzamaking.com/forum/index.php/topic,13686.msg140974.html#msg140974
Peter assisted me a lot in that thread and he even helped me to make a Sukie pizzas in that thread. If you look at Peter's post at Reply 253 http://www.pizzamaking.com/forum/index.php/topic,13686.msg140783.html#msg140783
and you read Peter's last paragraph it explains more. Peter explained more about chemical leavening systems at Reply 245 http://www.pizzamaking.com/forum/index.php/topic,13686.msg140743.html#msg140743
There is a lot of information in that Mystery Pizza thread.
If you want anymore information or links from there let me know.
This is a photo of the ingredients listed for the pizza crust if anyone is interested and understands more than I do.
To answer you question about what important things to consider with respect to proofing time and temperature I just guessed when making my dough in the kit. I did use hot water out of the faucet, but used less than was called for, then mixed 2 times with a rest period and finally after balling tried to get the dough down in temperature as fast as I could. I oiled the dough balls, but left the lid off to cool them down faster in the fridge. Like I posted before I was just lucky that things worked out like they did for me because I also have a hard time understanding chemical leavening systems when combined with yeast.
Have fun with your Chef Boyardee kit. Since this is a challenge I believe all of the pizzas on this thread are a success.