Pepperoni and salami Primo Taglio® pizza
This was a 12" slightly oval-shaped pizza using store bought Primo Taglio® Traditional pizza dough. The dough costed $1.50 per ball at a Beaverton Oregon Safeway. Wanted to diversify my dough experience and try out how a store bought dough tastes and behaves in and out of the oven.
454g Primo Taglio® pizza dough, 60 minutes warm up at room temp.
Boboli® pizza sauce
Lucerne® part-skim pre-shredded mozzarella cheese
Lucerne® pre-shredded parmesan cheese for the edge of the crust
Tillamook® medium cheddar cheese
Really skimped on the quality of the mozzarella. I of course prefer fresh whole milk mozzarella balls, but I am poor and have to sacrifice quality when necessary. The store had them on sale for $0.99 per 8oz bag, so I couldn't pass that up. The Boboli® pizza sauce I actually really like. Yeah, it's processed and has HFCS, but over the years, I've grown to like it for some reason.
Remove dough from retail bag, place in a well-oiled plastic container (as a side note, I found these awesome plastic containers at the Dollar Tree, and they work great. They're the perfect size for pizza dough balls and the lids have an optional ventilation feature. See photos.), and allow to warm up at room temperature for 60 minutes. Shape dough on aluminum foil, rest 5 minutes, and top. Pizza went into a pre-heated 550 degrees F oven on a pre-heated steel baking sheet (my pseudo-pizza steel). Baked for 7 minutes on bottom rack, then moved to the second-to-top rack for 1 minute (no baking sheet, foil only).
Impressions: This is a good quality dough and behaves closely to my ideal. Good oven spring, very light texture, good flavor. I could have easily cut the dough in half to make two pizzas, but decided instead to make one large pizza with a thick rim and medium thickness crust. So, this was certainly not a pizza I would call New York style.
(1) Too much char on the bottom of the crust. I should have paid better attention to my journal entries.
(2) Although very tender, there is a paradoxical toughness that occurs when attempting to bite all the way through the rim. Once my teeth came together in the bite, there was more resistance than I cared for in the process of "biting it off." This was slight. Overall, the texture was still quite good.
(3) it wasn't a dough I made!
(1) Try 6 minutes on bottom rack, followed by 2 minutes on third-to-top rack.
(2) It's not really a problem I can fix, as it is not a home-made dough. I will shortly begin working on a revamped homemade dough recipe.
(3) Begin working on new dough.