Four Cheese Garden Pizza - Problems

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Discussion Overview

This thread centers around participants sharing their experiences and challenges related to making the Four Cheese Garden Pizza, particularly in the context of cooking demonstrations. Various hurdles encountered during preparation and cooking are discussed, along with personal tips and techniques shared by participants.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, faced difficulties getting the crust to fit the pan and found it too hard to cut.
  • Another participant suggests using refrigerated dough and spraying the pan to help with crust fitting and texture.
  • Several users mention using alternative crusts, such as crescent rolls, which they find easier to work with.
  • One participant shares that using a Baker's Roller can help stretch the crust to fit the pan better.
  • Another participant notes that practicing with the mandoline can improve vegetable cutting, especially if the veggies are cold.
  • One participant emphasizes the importance of not pushing too hard when using the mandoline, as it can affect the cutting process.
  • Another participant mentions that they have had success with the pizza by using one crust and ensuring it is not overcooked.
  • One participant expresses a desire to try adding chicken to the pizza for added flavor.

Areas of Agreement / Disagreement

Views differ on the best methods for preparing the pizza, particularly regarding crust types and cutting techniques. No clear consensus emerges on a single approach to address the challenges presented.

Contextual Notes

Participants share personal experiences from cooking demonstrations, highlighting the variability in preparation techniques and outcomes based on individual preferences and practices.

Who May Find This Useful

Consultants looking for insights on overcoming common challenges in pizza preparation and those interested in sharing personal experiences related to cooking demonstrations may find this discussion relevant.

pregochef
pregochef
Messages
98
So I made the 4-cheese garden pizza for my show last week, and I have another request for it this coming Friday (which I ok'd before I made it for the first show). I ran into some "hurdles" so to speak. Can anyone give me pointers on it?

My first hurdle - I couldn't get the crust to fit all the way to the edge of the stone (large bar pan)

My second hurdle - the zucchini & tomatoes did not cut easily in the mandoline (I have the regular crinkle cutter, so I may end up just using the crinkle cutter to manually cut the zucchini, and then use a forged-cutlery knife for the tomatoes).

My third hurdle - the crust was so hard that I couldn't cut it with the pizza cutter, and even if it wasn't, the edges were too hard to cut because of the lip of the pan. I even tried using my forged cutlery 5" knife, and that wasn't even working well.

To save me from future embarassment at this week's show. Does anyone have any words of advice?
 
What dough did you use? PC dough or refrigerated pizza dough?If you use refrigerated dough, use two of them. One will fit the medium bar pan easily. Spray your stoneware first if it is not seasoned, or use parchment paper down first so you can easily take the pizza out of the stone.You also most likely cooked it too long for the crust to be so hard.
 
I have a hard time with crusts fitting on the bar pan...but have been using crescent rolls now for my crusts and works much easier. Plus they don't seem to get hard and are easy to cut.

Mandoline- Make sure your veggies are cold. For some reason it seems to work easier for me.
Practice at home with the mandoline. It took me awhile to get use to it and learn how to work it.
 
I may be able to help with two of your issues.1) Do you have a Baker's Roller? That's what I usually use to get the crust on things all the way to the edge. It works especially well if I have to "stretch" it to fit.2) As for cutting to the edge in the Bar Pan with the Pizza Cutter--use the Mini Serving Spatula to lift the edge. This will allow you to cut right through it.
 
First - I don't ever roll a crust in front of guests. :D It takes me way to long & it looks awkward when I try to do it. I have that part done ahead of time. Are you using the refrigerated pizza crust? I have to really stretch that crust to make it fit, which is why I do the way I mentioned above.

Second - I would do the tomatoes with the forged cutlery anyway...It shows an additional product. Maybe have some of he zucchini prepped ahead of time & just do a few slices to let them see how it works.

Third - I have this trouble too with the bar pan. I end up using the edge on my mini-serving spatula to finish cutting the crust. Maybe if you took it out just a minute or two before the time says & then cut it right away. That usually helps me to keep from sawing through my crusts.

HTH!
 
We just did this recipe for Cook N Book on Monday night and we just used one pizza crust ... it was nice and thin but not hard... she did oil the lg bar pan first and I think that made a huge difference in spreading it... and I know we did not let it go over time during that first baking... I had never had this before and LOVED it... I don't like doing tomatoes on the Mandoline ... you just never know how they will behave... but the zuccini we did with the waffle blade and they did super... we cut them in pieces to fit two chunks in the food holder at one time... I don't know if this helps at all... just my experience with it this week... sorry
 
OH... make sure with the Mandoline that you are not pushing into it. I've had two customers who thought they hated it until they quit pushing too hard and now they love it
 
quiverfull7 said:
OH... make sure with the Mandoline that you are not pushing into it. I've had two customers who thought they hated it until they quit pushing too hard and now they love it
Click to expand...
Good idea. And also, you do have to go kind of fast. If you go too slowly, it doesn't work as smoothly. It just takes practice. Grab a few potatoes and just practice getting the rhythym (sp?? that looks weird) down. Good luck!:)
 
I tell people this all the time when they purchase an Ultimate M. They need to work on getting the rhythm down right. Once they do, they'll love it.
 
i can't resist.... sorry...They need to work on getting the rhythm down right. Once they do, they'll love it.[/QUOTE]

I've found lots of things in life are MUCH better when you get the rhythm down right!

DON'T SHOOT ME>>>>> I just had to say it! :) I'll crawl back under my rock now! :)
 
I have had a "hard crust" before only b/c we forgot it was in the oven! HA!
Other than that I have never had a problem. I always use only one crust and just spread it with the Baker's Roll and stretch some by hand.

I rarely do tomatoes with the UM unless they are very firm and I always use the Vblade. I have never tried cutting zuchinni.
 
quiverfull7 said:
I've found lots of things in life are MUCH better when you get the rhythm down right! DON'T SHOOT ME>>>>> I just had to say it! :) I'll crawl back under my rock now! :)
Click to expand...
Oh, Diane! :o :blushing: :p
 
<giggle> I almost posted what Diane did. But it's funnier coming from her because it's so unexpected!
:D
 
Oh... just WAIT til you meet me! :) I've very real! Jesus released me a LONG time ago to LOVE life and have fun! I realize I can't say those things to everyone but I figured I was somewhat safe here... hey... if you'll remember... I have 7 kids... someone asked me once if I had ever tried the rhythm method of birth control ... can you just imagine what I wanted to tell HER? :)
 
quiverfull7 said:
Oh... just WAIT til you meet me! :) I've very real! Jesus released me a LONG time ago to LOVE life and have fun! I realize I can't say those things to everyone but I figured I was somewhat safe here... hey... if you'll remember... I have 7 kids... someone asked me once if I had ever tried the rhythm method of birth control ... can you just imagine what I wanted to tell HER? :)
Click to expand...

I am laughing out loud at work imagining that respond...........:D
 
Please give the pizza another try. I make it at a large majority of my shows and everyone loves it. Even the young children will eat the veggies!!!
 
chefann said:
<giggle> I almost posted what Diane did. But it's funnier coming from her because it's so unexpected!
:D
Click to expand...


Unexpected from the woman with 7 children?????:confused:

She must know SOMETHING about rhythm!:D
 
Okay - Diane posted again after I started my post......so.....mine is sorta obsolete now.
 
No, just because most of the (please don't take this the wrong way, Diane) churchy people I know are to stuffy to make a joke like that.
 
please forgive that major hijack... even tho it's been loads of fun! :) don't laugh too loud or you'll end up explaining why to all your coworkers... oh well.. they may need a laugh too... laughing is SO good for you!
NOW... back to our regularly scheduled topic:
I LOVED this pizza and can't believe I had not tried it prior to this Monday night! Has anyone tried adding some chicken to it? I think my family would love it even more with some of that or some pork from the 10 min. Tenderloin...
 
Oh please I hope I'm NEVER perceived as stuffy... and churchy is a good decription for some people... but usually they are ones who preach at others... not reach to others ... I hope I'm mostly the reaching kind :)
which of course could reaching could lead you back to rhythm once again but that's a whole different topic than church! :) HA
 
***CONFESSION***

I've never had this pizza.....although I think I've seen it demo'd on a video.:o
 
:)
ChefBeckyD said:
Okay - Diane posted again after I started my post......so.....mine is sorta obsolete now.
Click to expand...

Is the truth ever obsolete???? :) Sorry... y'all are just throwing these
out there and they are BEGGING for responses...
 
Have to add - if I make this pizza now, it will take on a whole new meaning to me after this thread.........probably shouldn't make it for a co-ed show.....but it might be good for a combined PC/Passion Party!:D
 
quiverfull7 said:
Is the truth ever obsolete???? :) Sorry... y'all are just throwing these
out there and they are BEGGING for responses...
Click to expand...


Diane - I believe you are "in the zone" today!:balloon:
 
Not just this pizza... EVERY Time we use our UM's we'll be getting the giggles! Oh well... smiling and grinning without anyone knowing why always keeps folks wondering what you've been up to... oh my... that fit better with this whole hijack than I realized it would... yikes
 
Now when is it Diane, that you and DH are going away for a business trip? I'm thinking you are needing some time alone! :D :D :D
 
wink wink, nudge nudge...
 
Do you use a fourth cheese? I love the Three-Cheese Garden Pizza! I agree with most of the tips here, especially prep. ahead. I've done this at a couple shows, and I spread the dough ahead of time, using just one (Pillsbury) refrigerated dough (I think theirs are bigger than others). (Oh no! Please don't start comparing size!) :blushing: Also, have most of the zucchini cut ahead of time and definitely use the forged cutlery on the tomato!
 
ChefBeckyD said:
Now when is it Diane, that you and DH are going away for a business trip? I'm thinking you are needing some time alone! :D :D :D
Click to expand...

November 16- 18... it's SO fun to have fun when someone else is paying for everything too! We should really practice up quite a bit before that though don't you think? So that we get the most from our free weeked?

I once got pg on one of these "all expenses paid" trips! Glad THAT won't be happening any longer!
I really must blow dry my hair!
 

Frequently Asked Questions

What should I do if my Four Cheese Garden Pizza is too soggy?

If your Four Cheese Garden Pizza turns out soggy, it may be due to excess moisture from the vegetables or cheese. To prevent this, try patting the vegetables dry with a paper towel before adding them to the pizza. Additionally, pre-baking the crust for a few minutes before adding toppings can help create a firmer base.

Why is my Four Cheese Garden Pizza not browning properly?

If your pizza is not browning, it could be due to the oven temperature being too low or the pizza being placed too low in the oven. Make sure your oven is preheated to the recommended temperature and consider moving the pizza to a higher rack for better heat circulation.

What can I do if my cheese isn't melting on the Four Cheese Garden Pizza?

If the cheese isn't melting properly, it may be due to the type of cheese used or the cooking time. Ensure you are using high-quality cheeses that melt well, such as mozzarella or provolone. If the pizza is done cooking but the cheese is still not melted, you can place it under the broiler for a minute or two, keeping a close eye to prevent burning.

How can I fix a burnt crust on my Four Cheese Garden Pizza?

If your crust is burnt, it may have been in the oven for too long or at too high a temperature. To avoid this in the future, keep an eye on the pizza as it cooks and use a timer. If the crust is already burnt, you can try cutting off the burnt edges and serving the rest, or consider using a pizza stone for more even cooking next time.

What should I do if my toppings slide off the Four Cheese Garden Pizza?

If your toppings are sliding off, it may be due to too much sauce or not enough cheese to hold them in place. Try reducing the amount of sauce you use and ensure you have a good layer of cheese on top to help anchor the toppings. Additionally, make sure to let the pizza cool for a few minutes before slicing, as this can help the toppings set better.

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