[Reply]

I've never tried that crust. Is it... okay?
[Reply]

Pizza cheese. Say it isn't true.
[Reply]

No.


I actually hate all of those things.
[Reply]

Only this gourmet pizza sauce for me. Publix sells it. They also carry dry mozzarella when mozzarella is the only thing that belongs on a regular pizza. I used another one but Sweet Bay went out of business and the new place wouldn't carry it for me. This one is even better....was recommended by a friend.

Bursting with flavor.



[Reply]

Oh! I was getting worried.
[Reply]

Fucker! I thought I had an out if tonight's a clusterfuck...

If this fails, it's back to the $24.00 stoner pizza or Costco...
[Reply]

This one is pretty legit. I've had it, too.

I typically just make my own, though. It's pretty easy
[Reply]

LOL

Are you making your own dough, completely from scratch? If so, try a pre-made dough if you can find it. I very rarely make my own.
[Reply]

Oh hell no. Whole Foods.

Just started the proof in the microwave with a cup of boiled water. 75 minutes or so, and then I'll know.

I did get the right cheese (thanks to you) and will start the sauce in a bit.
[Reply]

OK. It isn't a whole wheat dough, is it?

If this is at all helpful to you, this is the video I watched when I finally learned how to shape pizza dough.

http://www.finecooking.com/videos/ho...ape-pizza.aspx
[Reply]

Were you previously using fresh mozzarella?
[Reply]

Thanks!

It's labeled as "traditional pizza dough" but it looks like wheat flour is the main ingredient.
[Reply]

Yep. Got two fucking pounds of it in the fridge.

:-)

I see a lasagna in my future.
[Reply]

That could be part of the problem. Wheat flour doesn't form gluten as well, so it won't rise as readily and will be tougher. It can work, but I think you may be starting from a more difficult position than plain old all-purpose or bread flour.

There's a possibility I'm talking whole wheat and not just wheat. They might call standard flour "wheat" flour. Not sure.
[Reply]