{"id":1460,"date":"2009-10-22T08:44:35","date_gmt":"2009-10-22T15:44:35","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=1460"},"modified":"2009-10-22T08:44:35","modified_gmt":"2009-10-22T15:44:35","slug":"home-pizza-crust","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=1460","title":{"rendered":"Home Pizza Crust – Take 3"},"content":{"rendered":"

Again, this time, I used King Arthur’s Perfect Pizza Blend Mix (see previous review<\/a>).<\/p>\n

I made it per the instructions precisely, although this time, I wanted to try and see what it worked ilke after freezing. So after a two hour initial rise, I tamped it down, put into a floured zip lock bag, and froze for two days.<\/p>\n

I thawed it overnight in the refrigerator the day before I was going to use it, brought it up to room temperature in the bag, but did not try for another rise. Working with the dough was a dream, as before, the ability to roll it or stretch by hand was a task handled with ease.<\/p>\n

This one was topped with ingredients already on hand, including canned Chef BoyArDee Pizza Sauce (store locator<\/a>), Kraft Italian 5 Cheese (shredded bag), Gallo Dry Salami<\/a>, Napoleon Sliced Green Olives (previous review here<\/a>), and dried basil and garlic.<\/p>\n

Preheated 500 degree oven on a stone with baking parchment. Ten minutes. My oven may be up to 50 degrees lower than set, so adjust your recipe accordingly.<\/p>\n

Buy King Arthur pizza flour online<\/a>.\u00a0<\/strong><\/em><\/p>\n

The results were fantastic. Chewy outer crust, soft in the middle. This version had some good “New York hang”\u00a0 to it, that the previous freshly used dough did not, tho I am not sure why.<\/p>\n

Salami did not char, cup, or leave pools of oil. Cheese melted well, overall flavor was above and beyond.<\/p>\n

I’d like a dough sheeter, but this method still works well, and certainly makes a better product than I can have delivered, at least for my taste.<\/p>\n

What’s with the “odd” shape?\u00a0 Why, this is hand-made ARTISAN pizza, ya goof!\u00a0 LOL<\/p>\n

\"Pizza3<\/a><\/p>\n

 <\/p>\n

Home Pizza Crust<\/p>\n","protected":false},"excerpt":{"rendered":"

Again, this time, I used King Arthur’s Perfect Pizza Blend Mix (see previous review). I made it per the instructions precisely, although this time, I wanted to try and see what it worked ilke after freezing. So after a two hour initial rise, I tamped it down, put into a floured zip lock bag, and… Continue reading Home Pizza Crust – Take 3<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[14,16,22],"tags":[1523,1769,2028,2394],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/1460"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1460"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/1460\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1460"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1460"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1460"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}