Chef Boyardee Cheese Pizza Kit take II Made a NY style pizza in the Blackstone Pizza Oven

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

The boardwalk style of pizzas I make at market

These are just a few photos of the boardwalk style pizza I make at market.

Norma

Chef Boyardee Pizza Cheese Pizza Maker Kit with a "Twist"..

I mixed the Chef Boyardee pizza dough part of the mix this morning.  I first added the hot water and mixed with the flat beater on speed one until the ingredients were off of the bottom of the mixer bowl.  The dough was then rested the dough for 10 minutes.  The dough hook was then used and the dough was mixed for 15 minutes more minutes on speed one.  I don't know what the hydration of using the crust mix were with the recommended amount of water, but I thought that sounded like a lot of water (1 1/3 cup) to add to both crust mixes so I used less hot water.

Since it sounds to me there is a double chemical leavening system in the crust mix, I am leaving the covered off of the plastic containers for awhile to try and cool the dough balls down as fast as they can.  I really don't know, but think the fairly long mix time would give the chemical leavening system long enough to activate it before it went into the fridge.  The dough balls were oiled and so were the plastic containers.  

I decided to try the one smaller dough ball from the crust mix of the Chef Boyardee mix when I got home from market today. I was somewhat surprised that the dough ball didn't ferment more than it did. I brought a steel pan home from market for this pizza. I pressed the cold dough ball in the steel pan around 5:00 PM and it was easy to press in the steel pan. I put the pan in the oven with the light on to temper it. I took the pan out of the oven when the dough ball looked tempered enough. I then proceeded to heat up the oven. Time tempered was until 7:30 PM. The pizza baked for 14 minutes at about 490 degrees F.

I tasted the tomato sauce that came with the kit and it sure did not taste very good to me and didn't look bright red like most tomato sauce. Since you can only add two ingredients to this kit, I decided to use Greek oregano to make the sauce taste a little better and added a lot of Greek oregano. The pizza sauce alone tasted way too salty for my palate. The pizza was then dressed with cheese and dollops of the kit sauce. Part of the Parmesan & Romano blend was sprinkled over the entire pie after it came out of the oven.

The Chef Boyardee pizza did taste okay and was better than I expected. The crumb was nice and and the edges were crispy.

I will try a NY style pizza with the other dough ball in the BS tomorrow sometime.