We're slooowly dialing in pizza. Thursday has been frozen Costco pizza night with better toppings for a long time for dh and me, started when there were no rowers to feed, LOL. Then we got ambitious. I found a recipe/method for some allegedly great pizza dough and... it was! What's more it made a lot so I just froze it. And damned if it wasn't fantastic even frozen. I'm out so I have to make more. We've tried a lot of doughs over the years but this is by far the best: what makes it so spectacular isn't just how it cooks but how it handles. It doesn't tear and stretches nicely even without a rest. The recipe is a youtube video so this weekend I'll probably sit down and transcribe what I can, but here's the link in case! How to Make Perfect Pizza Dough. The guy is a bit over the top, making the video painful to watch but the data are good so.
I ignored his sauce and am working on another method that I started tinkering with a few years back but lost interest.
Cheese is our final piece. Dh says it's toppings, but if we can dial in an excellent cheese pizza, who cares about toppings? But tbh (dark marital secret here) one of the reasons I decided to get back on the perfect pizza quest is that he'd overload the poor Costco cheese pizza with toppings, and it would never cook properly, the cheese never got completely melted. Ick. Anyhow, cheese. On the principle of changing one variable at once, we continued to use Trader Joe's shredded mozzarella as we worked out the kinks with dough and sauce. Yesterday we tried fresh mozzarella. I am not a fan. It doesn't melt properly but dh liked it. I think I'll try a whole milk low moisture self-grated mozza next. That's what we used to do when we made pizza but got lazy!
Then it'll be onto toppings.
Here was one of last night's pizzas. This one was pretty small it was the second to last dough ball of the frozen ones, and then other one was larger but I didn't get a photo.

I ignored his sauce and am working on another method that I started tinkering with a few years back but lost interest.
Cheese is our final piece. Dh says it's toppings, but if we can dial in an excellent cheese pizza, who cares about toppings? But tbh (dark marital secret here) one of the reasons I decided to get back on the perfect pizza quest is that he'd overload the poor Costco cheese pizza with toppings, and it would never cook properly, the cheese never got completely melted. Ick. Anyhow, cheese. On the principle of changing one variable at once, we continued to use Trader Joe's shredded mozzarella as we worked out the kinks with dough and sauce. Yesterday we tried fresh mozzarella. I am not a fan. It doesn't melt properly but dh liked it. I think I'll try a whole milk low moisture self-grated mozza next. That's what we used to do when we made pizza but got lazy!
Then it'll be onto toppings.
Here was one of last night's pizzas. This one was pretty small it was the second to last dough ball of the frozen ones, and then other one was larger but I didn't get a photo.
