I used pizza dough from Aldi as well we there pizza sauce. It turned out really good.

  • dohpaz42@lemmy.worldEnglish
    7·
    1 year ago

    Did you make the dough from scratch? If so, got a recipe?

    Edit: I’ll leave the comment up as a reminder to myself to pay more attention. :)

      • dohpaz42@lemmy.worldEnglish
        2·
        1 year ago

        I somehow missed that. I’m still not used to pic posts having additional text. But thanks for pointing it out.

    • Refurbished Refurbisher@lemmy.sdf.orgEnglish
      4·
      1 year ago

      Haven’t tried this, but it’s extremely similar to the dough I make, if not identical.

      https://cooking.nytimes.com/recipes/1017931-pizza-dough

      Ideally would rest in the fridge for a few days (up to a week). Let rest outside for at least 3 hours before punching down and shaping on a pizza peel with either semolina or corn meal. Top with slight amount of cheese, then sauce, then more cheese+toppings. Cook on a cast iron preheated in an oven set to 500°F/260°c, or hotter if your oven allows for it for at least 15 minutes. Cook until cheese is golden brown, but not burnt. Rotate about 2.5 minutes into cooking. Let rest in the same cast iron for 10 minutes if you like a crunchy crust.

      OP’s dough is from Aldi, as stated in the post.

        • Refurbished Refurbisher@lemmy.sdf.orgEnglish
          3·
          1 year ago

          Lol all good. I always like sharing recipies!

          Also if you want the dough to be even better, replace bread flour with 00 bread flour. All purpose won’t work well here.

          You can also add a bit of whole wheat and/or rye flour for extra flavor.

    • pokkiff@lemmy.sdf.orgEnglish
      4·
      1 year ago

      We make homemade pizza from scratch regularly. If you can find this yeast , there is a super easy recipe on the back that doesn’t need a rise. We can go from starting the dough to eating in about 45 minutes. Highly recommended!