Real New York Frozen Pizza Dough Baked into a Pizza 4/19/2011

I decided Monday evening to remove the Real New York Pizza Frozen dough ball from the freezer to defrost.  I first oiled the whole dough ball and also placed a little oil in the plastic container and placed it in the refrigerator over night.  Tueday it wasn’t defrosted, so when I arrived at market I left it sit out until about 1:00 pm.  The dough wasn’t fermenting very well, so I placed the dough on a container on top of my deck oven and left it there for a few more hours.  It still didn’t look like it had fermented enough, but I decided to make the pizza.  The skin was a little dry, but opened okay. When the pizza was in the oven, it formed bubbles in the middle of the pizza.  After the pizza was baked, it looked okay.  Steve and I both tasted the pizza and the crust was okay, but not like a longer fermented dough.  The crust had a more bread like taste.  If I had to rate this pizza from the Real New Pizza Dough, I would say it tasted almost like some of the pizzas I have tried at New York Slice businesses or about like most NY pizzas do, but not from a good pizzeria.  The crust did have some flavor.  It wasn’t bad.  What Steve and I didn’t understand was how someone that normally doesn’t make dough would know when this Real New York Pizza dough would be ready to use.  I have watched many doughs and would think if someone would just buy this dough at a supermarket, how they would know when it was ready to be used.  I don’t think people would have the patience to watch the dough as long as Steve and I did.  If someone just bought this dough, I can’t understand how they could know when to stretch the skin.  To me, this was a longer process than I thought it would be. I did post about when I bought the Real New York frozen pizza dough before.

Norma