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. :)