Difficulty With Pizza Crust!! Help!!

[DonnaYork]

I LOVE making the ham and cheese calzone and I can recover when the pizza dough doesn't come out well, but I'd LOVE LOVE LOVE any input on how to make it come out nice and neat.

I bring my own ingredients and I know it's important to keep the dough refrigerated and cold just before use, and I put it in a freezer bag in a a cooler but they still stick to the 'can' and always, always, always have holes in them!!

I want them to look pretty like on the demo video! )

Any suggestions would be greatly appreciated!

Thanks so much!

Donna

 

[ChefParty4U]

i'm doing this recipe tomorrow, so bumping for suggestions!!!

 

[lesliec]

I know that I have had a little difficulty with this.
I know one of my hostesses bought the thin crust, and that was aweful. Also, when I have used it at home, I have noticed that it kind of depends on the store where I buy it from. I know that kinda sounds dumb, but I assume that the busier store has fresher product. When I get them from that store, they seem to work out better. When I buy them at my local store that doesn't have as much traffic and they are more likely to sit on the shelf for a few weeks, I seem to have more trouble with them.
Kinda sounds dumb, and it might be a stretch, but look for the ones with the furthest date.

 

[etteluap70PC]

I have not done this but a team member has ALOT! If the bottom is soggy her #1 tip was to make sure they are buying SMOKED ham. The other ham has too much water in it.

Can you explain more about how it is not turning out right? What is it doing? Is it over cooked and sticking? too gooey not cooked enough?

 

[Chef ET]

I've had a few "dud" pizza crusts myself. Be sure to check the date before you buy it and try not to get it too long before you need it. I usually buy 2 "just in case" I end up with a bad one.

 

[narfing]

Here is my recipe for no-fail pizza dough. I love it b/c it is so easy and I can freeze them too.
1 1/2t yeast (or one packet if you do packets)
2t sugar
3/4c warm water
1 3/4c bread flour
1t salt
2T olive oilMix yeast, sugar and water. Sit 5 minutes. Mix in separate bowl (batter bowl works GREAT!) the flour and salt. Make a hole in the middle and add olive oil and yeast mix. Gradually add the flour to the water. Knead 5 minutes. Let sit for 45 minutes (or whenever you happen to remember like I do!) to rise. Punch. Put in fridge overnight covered or freezer if you want a batch later. Pull it out to warm up 1-2 hours before using the dough. 6 ingredients and that's it! Now, if you don't know what to do with all the leftover bread flour, you can make the most DEE-licious chocolate chip cookies in the world found here:
http://allthingsriley.wordpress.com/2009/07/03/chewy-chocolate-chip-cookies/

 

[tys1031]

I use the boxed Jiffy pizza crust and Wal-Mart's Great Value crust. Both taste good and they are fairly easy to roll out on the large bar pan and the pizza stones. I just put oil on my hands and roll it out with my hands.

 

[lauriedip]

why don't we use pc's pizza crust for these?