Tom Lehmann:
Norma;
Take and bake pizza is just that, buy the pizza and take it home to bake it, crust and all. When you make it on a par-baked crust all you are doing is making the very same pizza that you buy in the frozen food case at your local supermarket. The thing that makes take and bake such a popular item is that the crust is fresh baked. Take a look in the RECIPE BANK at my take and bake pizza formulas, I’ve got some really good ones posted that we have used very successfully for a good number of years now. Please let me know if you have any questions.
Tom Lehmann/The Dough Doctor
Tom,
I read the recipes in the recipe bank. Your recipes sound very tasty.
I read that the recipes have sugar added. Is that necessary if the dough I would be using is only one day cold fermented and I would have on the instructions to use within 24 hours. When using the new poolish preferment for the Lehmann dough, I have also experimented with this dough at home and it lasted up to five days before it started to overferment.
In you opinion do you think the added brushed on topping on the crust gives additional flavor when baking or does it deter crust spring in the oven. For my customers that are used to how my pies taste, do you think it would be a good idea to change my recipe?
Another question I would like to ask you if I should keep my sauce thicker? I do use a mix of Saporito Super Heavy Pizza Sauce with Basil mixed with 7/11. I sauteed the red onions, fresh garlic and then add chopped fresh basil, fresh oregano, fresh parsley and sauteed for a little longer. I then add Parmesan cheese, red pepper flakes, kosher salt, fresh ground black pepper, a little sugar, and a little Italian blend of dried herbs. I let this sit overnight in the deli case and don’t cook the sauce. This sauce is very thick and I need to add some water before I dress the pies.
I would like to be able to use my normal dough and make the Take and Bake Pizza. Do you think this would work? I am going to dress a pizza at market when I purchase some circles and see what happens when I try to bake it at home. I never knew Take and Bake would only involve making the pizza, instructions and then wrapping.
Thank you for your ideas and help,
Norma