Saturday Coffee on
pizzamaking.com was kind enough to send me two Weisenberger Pizza Crust Mixes to try. I didn’t know I was going to be sent these two pizza mixes, but they arrived today at market. I was really surprised to receive these nice presents today. I want to thank Saturday Coffee very much for sending me these two Weisenberger Pizza Crust Mixes to do research with. Steve and I tried the one Weisenberger Pizza Crust Mix today and Steve, stand holders a few customers and I all thought the Weisenberger Pizza Curst mix made a very good pizza in a short while. We made a 12" NY style pizza with the Weisenberger pizza crust mix. The crust browned well, there was moistness in the rim and a good crumb structure and the bottom crust browned nicely. Steve and I followed the directions, but let the dough rise two times and then reballed each time. The finished crust had a very good taste. Weisnberger must know what they are doing when they make a pizza crust mix.
Thanks again Saturday Coffee, this was the best test pizza of the day! :)
I found in my other thread of mystery pizzas (using other mixes), that letting the dough ferment one or two times, and then balling the dough does give a better taste to the crust of all of them. The Weisenberger pizza crust mix tasted very good, with using this method. Letting the dough ferment longer does help when using a pizza crust mix, at least in my opinion. The Weisenberger pizza crust mix was very good!
http://www.weisenberger.com/category.cfm?Category=28
Norma
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