This is the NY style pizza I made out
of the Chef Boyardee Cheese Kit. This pizza was baked in the
Blackstone unit.
To explain a little more there is a
challenge to make a pizza out of the Chef Boyardee Cheese Kit mix
here on the forum at
http://www.pizzamaking.com/forum/index.php/topic,27324.0.html
You can only add two ingredients to what is in the box. I added
Greek oregano to the sauce and used my own mozzarella. I also used
less hot water than was called for. I did make another pizza on the
Chef Boyardee Cheese Kit challenge yesterday in my home oven.
The dough ball that was cold fermented
since yesterday morning did ferment pretty much, but luckily not too
much. It had some soft bubbles on the top of the dough ball when I
took it out to warm-up. The dough ball did develop a larger bubble
when it had warmed up. The dough was very easy to stretch out after
it was floured. I used the sauce with Greek oregano to put on the
skin first, then the cheese blend that comes with the mix was applied
as a dressing applied second and last the mozzarella.
The BS was heated to 645 degrees F when
the pizza was put into the BS. I upped the flame after the rim crust
started to rise. The Chef Boyardee NY style pizza was baked in 3 ½
minutes. I was surprised how good it tasted, what good oven spring
it had and how nice it browned. I think this pizza looks better than
some of my other NY style pizzas.
I wasn't even going to make this pizza
today because I was tired from working in the yard most of the day,
but I am glad I did make it now.
Norma
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