Deebank wrote:Six String wrote:GoogaMooga wrote:
quora.com:
The dough comes in a ball so it has to be rolled out. I didn’t say bake or cook.
Never roll out pizza dough!
(I do) I supposedly squeezes out the air from the dough which makes it bubble-up desirably... or so I've read. However, when the only alternative is the highly skilled hand stretching process, rolling is really the only option.
My daughter bought an Ooni wood-fired* pizza oven a couple of years ago (she is the one with the disposable income these days) and I quite enjoy making the dough and cooking the pizzas for everyone.
This really limits you to thin (the thinner the better) bases because the oven cooks the pizzas really quickly with naked flame above and very hot stone below. In the amount of time it would take to cook a thick base through the toppings would be incinerated.
I tried doing a calzone in the Ooni, it was a half raw, half burned disaster
(*it actually uses these wood fuel pellets fed from a hopper on top. IMHO the whole wood-fired thing is a bit of con because the pizzas aren't in the oven long enough to pick up any smoky flavour so you might as well use more controllable propane or whatever - anything as long as it is really hot)
I really can't eat your typical Dominos or Pizza Hut offering - too much bread (although I do like a nice salad bar)
Sadly these days pizza does tend to give me indigestion.
Sure I’d toss my pizza dough if I did it regularly but it’s a once or twice a year event. Can’t build on a skill set that way. I want to make sure it doesn’t end up on the floor or worse so I’ll deal with any imperfections that come with rolling it out. Pizza is not food of the gods for me but I am interested in using my own ideas on toppings amd pre made has even more issues imo.