There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.


Preferment for Lehmann Dough Pizzas

Crust of Pizza

Crust of Pizza
Rim of Preferment Lehmann Formula

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

Wednesday, February 15, 2012

Great tasting NY style pizza using Pepe's frozen dough ball from Wal-Mart 2/14/2012

Last week I experimented with a Pepe's frozen dough ball from Wal-mart, but didn't have the best results.  I also did a hydration test, gluten test, and baked gluten test last week on another part of a Pepe's frozen dough ball.  This was my experiment from this week with a Pepe's frozen dough ball from Wal-Mart.
As I suspected the Pepe’s dough was stretched too thin last week and probably too many greasy toppings were added as dressings. The 16” size pizza worked out well with Pepe’s dough. Today, the pizza from Pepe’s frozen dough ball turned out really good.

The Pepe’s dough ball was very soft, easy to open, had a good taste in the crust, was moist in the crumb, and browned well on the rim and bottom crust. This was one of the better tasting NY style crusts and all that came from a frozen dough ball that I didn’t even make.

The amount of salt when tasted in the crust tasted just right. There wasn’t an overly salty taste, or not enough either.

Steve, Randy, Jeff, Mark, Lorie, Tony and I couldn’t believe this pizza came from someone else’s dough. Steve thought the pizza was a little to crispy on the rim and bottom crust, but he likes a pizza that isn’t as was baked as the rest of us. Steve did say the pizza tasted good though.

I wouldn’t blink an eye on recommending Pepe’s frozen dough balls to anyone if Pepe‘s frozen dough balls are left to unfreeze and are fermented over a 2 days period. Probably the deck oven also helped Pepe’ dough.

I guess I will call this pizza the “Blasphemous Pizza” because anyone that likes to study and made pizza dough would be horrified that a great pizza can be made out of a frozen dough ball from Wal-Mart.  Goes to show, that even though I try to study pizza all the time, there are better pizzas or even frozen dough balls to be found..lol

Pepe's frozen dough balls are made with unbleached, nonbromated flour. :)


  1. Thank you for using our dough Norma and the wonderful review. I shared your link on our newly created facebook page.

    Thanks again!

  2. Chad,

    You're more than welcome! Your frozen dough ball that I purchased at Walmart made a great pizza. How did you find my post about your Pepe's frozen dough ball if I can ask.