Monthly Archives: March 2015
I’ve probably mentioned that one of my absolute favorite things to eat is pizza. If I really HAVE to pick a favorite food, that would be it. You can do so much with it and it just tastes SO good. I mean, do I really need to explain why I love pizza? No, I didn’t think so.
Now quite some time ago (although it was recent when I first started this post in early January), we’ve had two occasions of pizza-making gatherings at my apartment. The first time, I bought some ready-made Pillsbury pizza dough, the kind the comes in those tubes you have to break open.
There were two cans of dough. “Cans of dough” seems like quite a strange thing to say, don’t you think? Oh well. So, two pizzas for four people. I can’t remember if there were leftovers but considering the amount of toppings we added, there was definitely plenty to eat that night. There was chicken, chorizo, avocado, mushrooms, broccoli, cheese of course, and probably quite a few other things that I’ve forgotten by now.
Since one of our number was vegetarian, we made sure there were several sections without meat as we got creative with our topping combinations. As I said at the time (or something like it), one of the perks of making pizza at home is that you can do really interesting things with the toppings that would probably take fifteen minutes to fully explain if you were placing an order.
(The kitchen light was highly uncooperative, as is my camera, so unfortunately the pictures aren’t very good.)
The instructions say to pre-bake the crusts a little. We did not do this, but we were still satisfied with the end result. For my tastes, this crust does not make the optimal pizza. It tastes almost exactly like the crescent roll dough, which is great for crescent rolls, but not the right base for pizza in my opinion. I will be much more likely in the future to buy the pizzeria-style dough that you can usually find somewhere near the deli section when I buy premade dough again. However, this Pillsbury option would be a good choice if you wanted it to be a little faster. You don’t have to let it sit out at room temperature or spend time flattening it out–just unroll and go. In that, at least, the doughboy has the advantage.
The second pizza-making occurrence yielded a much more delicious result. Unfortunately, I don’t seem to have any pictures–or if I do, I can’t find them. That time, one of my roommates made challah dough and we used that for the crust. That can result in a very thick crust unless someone wants to spend ages rolling it out, so if you like thin crust this might not be the way to achieve it. However, it tasted incredible. I can’t remember what we put on it anymore, but it doesn’t matter, because I remember that it was wonderful. And the lesson is to live with someone who likes making bread.