Pizza crusts in a tube?


 
C

ChrisGariepy

TVWBB Fan
Anyone ever try pizza crusts in a tube? Like Pillsbury type?

Just curious. I make my own but looking for a quicker version once in a while
 
I haven't, but I have a very good 60 to 90 min dough, but it won't handle super high heat as it has sugar in it.

600F to 650F max temp, and it does well at kitchen oven temps.

LMK if you want the recipe
 
I've used those and the pie crusts, puff pastry in a tube.
They are alright.
I have a good Italian deli not far that sells pizza setups, dough balls etc.
 
You can buy pizza crust in a tube like Pillsbury pop & fresh? I have never seen that but if I did, I'd buy it and try it if for no other reason than to say I did
 
ChrisGariepy said:
Anyone ever try pizza crusts in a tube? Like Pillsbury type?

Just curious. I make my own but looking for a quicker version once in a while
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They work fine when you're in a time pinch, just like the premade crusts. Either is worth a try to see if you like them, and even the worst case scenario has you still eating pizza. Which reminds me of an old joke... ;)

Also, Pillsbury makes unperforated crescent roll dough and it can be a different take. And it's awesome for pigs in a blanket.
 
Andy Kaminski said:
I’ll take the recipe Dan 👍.
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This is a lower temp recipe,. Sugar is food for the yeast which accelerates the proofing, but will burn above 600F. 550F is probably a good high temp and this will work in an electric oven on a stone at 450F and up.

King Arthur unbleached bread flour is what I use for this.
All purpose flour will work , but it may brown too quick at 600F due to the malt so consider a lower temp with AP flour.

capital T is Tablespoon
lowercase t is teaspoon

I use Active Dry Yeast. IIRC, 2 1/4 teaspoon is the amount in a ready to use yeast packet if you have those.


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I don't weigh the flour. I will add a little water if the dough seems dry.

I use a kitchenaid mixer with a dough hook.

Water temp above 120 may kill the yeast.

warm water, wugar in the stand mixer bowl. stir to dissolve the sugar.

Add yeast, stir it a bit. Set timer for 5 mins.

Add 3C flour and salt. Turn on mixer and let it come together,

slowly add 1/4 C EVOO

Let the mixer work for 5 mins.

If doing one batch I'll proof in the metal mixing bowl. If more than one batch I'll move it to another bowl, rub with a little evoo, cover it with a towel or plastic wrap with a few holes poked in it.

45 to 60 mins proof in an oven with the light on. Punch it down, another 15 to 30 mins and its ready to roll out.

I get two fairly large pies with one batch.
 
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For what it’s worth, we use the pillsburg rolled pizza dough and really like them. Just follow the instructions on the tube. 8 minutes in the oven, then 6-7 minutes on the grill.

The edges hang over the sides of our pizza stone, so they tend to get a little crispy. I keep the coal baskets to the outside edges while the pizza is in the middle. Whatever you do, don’t try to reshape it. It’s really stubborn.
 
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