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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
dumb question, re: pizza dough
I bought a ball of pizza dough already made from the deli, how do I know what to bake it at? 450-ish like a normal pizza for 15-20 min?
Also, I want to use a "fresh" mozzarella ball that I have in the fridge- I just slice it kind of thin and spread around? How long can it bake?
I know, dumb questions, but I'm really looking fwd to dinner tonight and don't want to screw it up!
Re: dumb question, re: pizza dough
I usually make my own, but with raw dough you want to bake it for about 5w minutes without topping to make sure once you do top it that it isn't raw underneath. I usually do 425 b/c my oven cooks hot.
For the mozzarella slicing it is fine. One of my favorite ways to make pizza at home is with fresh dough, basil pesto, fresh mozzarella and roma tomatoes. So good!
First, if the dough is yeasty--realize that you shouldn't be rough with the dough. If you've never 'tossed" a pizza before, it can be especially difficult. An easy "beginner" way to make the dough spread is to just hold it from one side and let gravity work its course as you turn the dough as if holding a steering wheel. Just rotate as needed.
I don't pre-bake my dough once i have the crust--I'll put it on my pan, top it, then once the pizza is about 5 minutes away from being done, I'll just take the pie off the pan to allow the heat to get to the bottom of the crust.
As for fresh mozzarella, if you prefer shredded cheese, you could always use a regular grater and experiment with the different options. Or just finely cut it with a knife. Whatever you prefer--we tend to do both. I find the crust will generally take about the same amount of time to cook as fresh ingredients--but if you do have trouble getting it to spread out, then you may need to cook it a tad longer. HTHs!
ETA: KatieG I'm so sorry I didn't address the temperature question, but there's a reason--i have a convection oven, so I usually can cook at lower heats and be OK--normally I just set ours to 375.