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Update April 28, 2018- I just picked the brain of the Eataly pizza section manager. They do the same things that I do with my home Trader Joe’s pizzas, for the most part. They handle the dough the same way. They use just mozzarella, and not provolone.
But my pizza is better because I do not skimp on the toppings. More importantly, my crust is crispy and has architectural support. Eataly’s pizza crust is as limp as Domino’s or Pizza Hut.
My trick of crisping the underside in a pan before the oven is brilliant. We Inform.
My friends gave me various Italian names. I think I am settling on Stephano DiGriro. That’s as authentic as Mayor Di Blasio’s fake Italian name.
April 11, 2018- by Steven Greer
I have never bothered to make homemade pizza because the effort is too great and the outcome is inferior to what one can buy. But Trader Joe’s has impressed me so much that I bought the raw dough, sauce, pepperoni, and fresh mozzarella to make one at home.
To properly roll the dough flat is a hassle. Also, it is hard to get a crispy crust. So, I came up with a solution. I smash the dough with my fist into a 12-inch frying pan, lightly floured, and place a pie pan over that to compress the dough. I add my Dutch oven to provide compression.
I then crisp the bottom of the dough in the heated pan and add the toppings. I finish it in the oven, still in the pan, at 350-degrees for 15-minutes to get the pepperoni and cheese slightly burnt.
It was a success. The crust was crispy and the fresh, ample amounts of, cheese and pepperoni made this the best pizza I have ever had. The crust can be perfected more. I was just in a rush.