Been really liking the Trader Joe's pizza dough, although with this dough on the FrankenWeber, you really need to keep the temps in the 600-650 range or the crust burns.
After letting the dough sit in the bag on the counter and get to room temp, I pulled it out, floured it, and worked it into a 12 inch round and let it rest in a glass pan I covered. After 20 mins, took the round and formed it into a 15 inch pie. Here it is after I sauced it up:
Next, I topped with while milk mozz, and some oregano:
Added the pepperoni:
Then into the pizza cooker. Took about 4 minutes for this pie:
The pepperoni seemed to shift position after I cooked it- not sure why, but it was tasty nonetheless!
After letting the dough sit in the bag on the counter and get to room temp, I pulled it out, floured it, and worked it into a 12 inch round and let it rest in a glass pan I covered. After 20 mins, took the round and formed it into a 15 inch pie. Here it is after I sauced it up:
Next, I topped with while milk mozz, and some oregano:
Added the pepperoni:
Then into the pizza cooker. Took about 4 minutes for this pie:
The pepperoni seemed to shift position after I cooked it- not sure why, but it was tasty nonetheless!
