Today we’re using store bought ready-made pizza dough in a bag – comes frozen, so thaw in refrigerator overnight, then bring to room temperature in the bag before opening. Don’t keep out too long before using it. The surprise topping? Barbecue Potato Chips by Frito-Lay.
2 bags makes 2 moderately thin lg. pizzas
I started out thinking I was making a no rim pizza, but it didn’t turn out that way. Often times I wondered how the pizza shops made those big puffy edges.
Many chefs, once the dough is rolled and placed on the sheet, roll the edge over on top of the dough, pressing the edge into the dough forming a rope around the rim. Others when rolling or handpressing the dough, simply make it thicker around the rim.
However, that still didn’t explain how other chefs get that rim rise without doing those other 2 techniques ( roll-over and push-over the dough). I finally figured it out.
I also observed that they don’t put sauce or ingredients to the rim, so it’s the weight of the ingredients pushing down on the dough in the center of the pizza that allows the dough rims to pop and rise in the oven.
So that’s what happened here. Although I sauced the dough to the rim, I didn’t apply the topper ingredients to the rim, which means dragging the sauce to the edge of the rims is not enough to keep the rims flat; you need to place the heavy ingredients to the edge too.
Preheat oven to 425 degrees
INGREDIENTS: for two pizzas
2 froz. bagged pizza doughs, thawed in refrigertor overnight, then brought to room temperature while it rises slightly in the bag
Sauce:
7 oz. jar unsalted tomato paste (this is what I had on hand) – salt to taste, since it has none
2 t. garlic powder
1 t. dried basil
about 3 T. liquid from the jar of sweet red roasted peppers
1 T. extra virgin olive oil
about 3 T. ketchup
couple light shakes red cayenne pepper
1- Combine sauce ingredients in mixing bowl, stirring till smooth. Set aside.
Toppers:
4 oz. carton Follow Your Heart Parmesan Shreds, at room temperature
14 or so pitted Kalamata olives, coarsley chopped
about 3/4 c. fine dice sweet red roasted pepper
about 1/2 c. fine dice sun-dried tomato, remove hard nubs from each
black pepper as desired
5 oz. carton Follow Your Heart Shaker Parmesan, at room temperature
2 c. crushed Barbecue Potato Chips by Frito-Lay
INSTRUCT:
use 2, 12×17 inch baking sheet pans
I used parchment paper on each pan, instead of oiling the pan, just to try it. Do either way or throw a spray of white corn meal over the surface of the pan before placing the dough.
1- Flour the counter lightly.
2- Remove dough balls from bags. Oil each lightly over entire suface, place on floured counter, knead a little till smooth, lightly dusting with flour as needed – keep the dough soft – press with fingertips to flatten, then roll from center out till it fits the size of the pan, flipping it over gently a couple times at first.
3- Using fork tines, fork the dough in several places like you do a pie crust.
4- Spread sauce to the rims, using all but about 1/3 cup leftover for other use.
5- Sprinkle sauce evenly with parmesan shreds.
6- Top with toppers (olive, roasted pepper, sun-dried tomato barbecue chips) as evenly as you can. Place the barbecue chips last.
7- Black pepper both as desired.
8- Sprinkle top of each with shaker parm, as much as you like, followed by barbecue chips.
9- Bake one at a time, or two at a time and switch pizzas on racks halfway through. Time: 10 minutes, first bake, switch racks from top to bottom, then bake 10 minutes more.
10- Remove when done to your liking. Cut into pieces – kitchen shears work well.
11- Serve with squeeze bottle of extra virgin olive oil for those who want more fat.
Notes: Don’t let the ketchup in the sauce throw you. It adds sweet, acidic and smooth.
I didn’t expect to get two different type rises in the crust, one a lot puffed around the rim than the other (can’t explain that). We liked them both, and using a premade dough makes it easier.
ANIMAL-FREE SOUS-CHEF™ 