Four Cheese Garden Pizza - Problems

[heather223]

I have noticed that the crust spreads much better if you oil the stoneware first and also let the dough sit out at room temperature for a while first.

 

[quiverfull7]

Oh... I just realized that now you ALL know why I love to be under my rock... shoot... my secrets out!

 

[quiverfull7]

I have noticed that the crust spreads much better if you oil the stoneware first and also let the dough sit out at room temperature for a while first.

Okay... with the dough... do you go ahead and open the roll or leave it closed? That really is a serious question despite all the joking going on here... I really loved the pizza crust the other night and I will have to ask her if she had it out early. I know it wasn't opened up ahead of time.

 

[lkprescott]

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?

I've made this a few times and the crust seems to work well... there always seems to be some 'bulk' toward the ends and I utilize that to work the dough out. Just go easy with it and don't force it stretch... 'ask it' so to speak.. it should comply.

As for the U Mandoline... I've use the V blade for tomatoes (only the small plum kind so far - I slice them in half width wise, stick two in with cut side facing the blade and *swish swish swish* it's done!) and onions and I've used the crinkle blade for the zucchini... again, I do cut the zucchini down into a size that fits cut side facing the blade in the holder thingy. No problems other than the last bit of tomato always wants to 'hang out' in the blade when it's sliced everything else.

Watch the heat in the oven. The last show I did the crust wasn't getting done enough and I forgot about it until my host reminded me :blushing: ... all was well, the edges WERE hard but we chopped through them. I've made it in a variety of ovens now though and while the pizza cutter doesn't cut to the edges because of the sides on the bar pan, I've been able to use the knife or the edge of the mini-spatula.

Are you using the Pillsbury refrigerated dough? That's what I've used and it really seems to make a good pizza.

 

[pregochef]

Thank you for all your help...and the laughs. My husband will be happy to know that I have to work on "rhythm" tonight...he he he.

On a serious note, I will definitely use your suggestions and I will make it on Friday. Also, as far as the dough - my hostess from last week had purchased that dough that comes in a ball-shape in a plastic bag (It's usually near the deli with other pizza crusts). Maybe that was my problem... it was the "cheap" stuff.

Thanks again.

 

[lkprescott]

Thank you for all your help...and the laughs. My husband will be happy to know that I have to work on "rhythm" tonight...he he he.

On a serious note, I will definitely use your suggestions and I will make it on Friday. Also, as far as the dough - my hostess from last week had purchased that dough that comes in a ball-shape in a plastic bag (It's usually near the deli with other pizza crusts). Maybe that was my problem... it was the "cheap" stuff.

Thanks again.

Personally, I like controlling the situation I'm heading into (there's enough things that can go awry anyway). Once I tried that recipe at home with a specific brand of product and liked the result, I made that 'suggestion' to my host so she gets the right product at the grocery.

Now this last time, I wasn't specific about the mozzarella cheese and even after 20 minutes in the freezer it was still very soft and hard to grate... but I made the best of it anyway. I have to remember to ask her what kind she got (I can't remember) and see if there's something funky with that brand/kind/whatever, without insulting her choice of cheese, of course.

 

[ChefBeckyD]

Personally, I like controlling the situation I'm heading into (there's enough things that can go awry anyway). Once I tried that recipe at home with a specific brand of product and liked the result, I made that 'suggestion' to my host so she gets the right product at the grocery. Now this last time, I wasn't specific about the mozzarella cheese and even after 20 minutes in the freezer it was still very soft and hard to grate... but I made the best of it anyway. I have to remember to ask her what kind she got (I can't remember) and see if there's something funky with that brand/kind/whatever, without insulting her choice of cheese, of course.

Possibly it was fresh mozzarella? You buy it usually in a deli area, or in a specialty shop. It's actually considered the "REAL" mozzarella by foodies. It would be almost impossible to grate, because it is very soft. Usually it is sliced or cubed.

 

[quiverfull7]

When you do this do you grate most of each cheese ahead of time? I think that is what our director suggested for the time factor as well as if you have trouble grating... it's not so obvious if you only need to do a little bit. Mozerella can be crumbly and fly all over anyway so I think if I do this one... I'll do all but just a bit of cheese ahead of time. What do all of you do?

 

[quiverfull7]

It sounds like fresh mozz... I agree and isn't the fresh kind a higher moisture level too... so it would behave differently when baking too right?

 

[ChefBeckyD]

When you do this do you grate most of each cheese ahead of time? I think that is what our director suggested for the time factor as well as if you have trouble grating... it's not so obvious if you only need to do a little bit. Mozerella can be crumbly and fly all over anyway so I think if I do this one... I'll do all but just a bit of cheese ahead of time. What do all of you do?

I never grate Mozz cheese at a show. In fact, I tell my hosts to go ahead and get the pre-grated Mozz.!
I ALWAYS grate parmesan at the show. But everything I do is prepped and mostly done, so I am only grating just a small amount of what I need for the recipe in front of the guests.

 

[chefann]

I never grate Mozz cheese at a show. In fact, I tell my hosts to go ahead and get the pre-grated Mozz.!
I ALWAYS grate parmesan at the show. But everything I do is prepped and mostly done, so I am only grating just a small amount of what I need for the recipe in front of the guests.

I do the same - get pre-grated cheese if the recipe calls for a lot, since that's what most people use anyway. When I'm using it, I'll say something like, "This is where I'm supposed to talk to you about the fantastic graters in our catalog: the Deluxe Cheese Grater, grating blade on the Ultimate Mandoline, and the Adjustable Microplane. But I know that most people use pre-shredded cheese, so that's what we're doing tonight to save a little time."I do use chunk Parm and grate that there, because seldom does a recipe call for a lot, and Parm grates quickly. Plus there's nothing like the flavor of fresh!

 

[ChefNic]

The Three Cheese Garden Pizza is an oldie recipe...but it was made on the Lg Round Stone...
Making a pizza on the bar pan definitely makes it hard to use the pizza cutter. and I end up getting out one of my self sharpening knives --so I can sharpen it again.

And stretching the dough makes it spring back while baking...use the Baker's Roller.

 

[lkprescott]

It was in a Sorrento type package but never looked at the description *smacks head*.. just figured.. hey, it's mozzarella. I do like showing how versatile and user friendly the U Mandolin is but yeah... I like how you work it Ann! I know I'm always using the pre-grated cheeses at home. I have to say though that I have sold the Microplane grater just by using it in the demo. When folks see how nice it turns out and how quickly it grates without taking your knuckles with it... they like that (I know I did... first time I used the PC grater I just looked at the old one in my drawer and laughed at it... poor lil grater... )... course this last show, someone mentioned wanting a Microplane grater cuz of Rachel Ray... hey, a sale is a sale! LOL..

 

[quiverfull7]

Use Rachel all you can! Everyone always mentions her when they see Our Santoku!

 

[lkprescott]

Oh I will... personally, I'm more of an Alton Brown fan... speaking of which, I have a friend who'd love to get a saucier like he recommends on his show.. DH and I get a kick out of her expressions when she tries new foods on her $40 a day show ... we play 'which one will she express' when we watch...

 

[quiverfull7]

Oh... I've been misunderstood... personally I NEVER watch Rachel ... but I'll use her to make a sale! Alton B is my very favorite because I love anyone who understands that humor can be integrated into life and not just an add on when someone feels like it. I LOVE the scientific part!

 

[chefann]

We had a couple of threads a few months back about AB and Good Eats. Lots of fans around here. Personally, I'd love for my PC shows to be as entertaining and informative as AB's!ParishKitchen pointed me in the direction of the Good Eats Fan Page a while back: http://goodeats.dyndns.org/

 

[ChefBeckyD]

AB is my hero......And my son calls him the Nutty Guy!

 

[erin]

I just had to add my 2 cents about the garden pizzas! I'm a new consultant and I just had my 7th show last night. We've made the 3 cheese garden pizza at each one, so I've pretty much worked all the bugs out! As for the crust, get the Pillsbury brand that is the 33% more package. It fits the large bar pan perfectly. Just open it up and roll it out on there, no tools needed! I also either grate the cheese at home before I go (not the parmesan) or have the hostess buy shredded cheese. I've also been slicing the tomatoes with the v blade on the mandoline and have sold 3 of them due to the perfectly thin tomato slicing. I use the pizza cutter to cut up the pizza, then use the utility knife to finish around the edges.
I have been giving my hosts for my upcoming shows the option of different recipes, but they've all been to one of my past shows and request the pizza again!
Hope this helps!

-E