McMinn & CheeseJus-Rol Pizza Dough
When my OH goes away for a few days (Copenhagen, again), I’m confronted with the food dilemma. I do a lot of cooking when she’s here, and usually want to take the opportunity to goof off for a few days and eat beige food from the freezer or other low effort meals. So I’ll often pick up a supermarket pizza – from the fresh or frozen selection – just to see how it compares.
There was a thing on Bluesky the other day, where people were sharing the best pizza they ever had. I did not chime in with the ones I make, but it is true. Then again, when I want to be lazy, I am willing to experiment. I’ve got an aide memoire in my Notes app to the effect that Croustipatte supermarket pizza base is NOT BAD! Which I made because it’s worth remembering for those days in France when this specific situation arises:
An inspection of the contents of the fridge, after dropping my OH at the airport yesterday, revealed that I had part of a bag of grated mozzarella, a pack of Galbani (wet) mozzarella, some chorizo, some pepperoni, a red pepper. And, as always, plenty of passata in the cupboard.
So I cycled down to Waitrose and picked up some of this Jus-Rol ready-made pizza dough.
Unlike the Croustipatte I bought in France a while ago, this dough was in the form of a fat disk, and not yet rolled out to size. According to the instructions, you get it out of the fridge 15 minutes before use, and then stretch it out as you would a dough ball you’d made yourself.
It didn’t seem that stretchy to me. It clearly had some air pockets in it (it wasn’t lifeless, like the Northern Dough Company’s Beer Crust pizza dough I tried a while back), but it just had a lumpen inertia that didn’t invite stretching. So I deployed the rolling pin, as before, which worked fine. It actually would have made a rather chunky 30cm pizza, and easily stretched to the size of my 35cm tray.
How was it? Well, it took colour in the oven quite quickly, possibly because of high sugar content. I use diastatic malt rather than sugar in my dough. Jus-Rol claim on the box that it has “Sourdough for an authentic taste” and a peruse of the ingredients reveals that it does indeed contain “Dehydrated Wheat Sourdough” to the tune of 0.6% of its weight.
Cool. I believe if you were making beer and it had 0.6% alcohol, you could legally claim it to be “zero alcohol”.
Alcohol, by the way, is one of the other ingredients of this Jus-Rol product. Anyway, I’m sure using “dehydrated wheat sourdough” rather than bog-standard dry yeast made all the difference.
Listen, it was fine, if a bit joyless. It was better than one of those pizzas from the take-away aisle, and better than the Northern Dough Co.’s product, but it was nothing special. If you want special, you make it yourself.
#baking #Bread #Food #Pizza #Recipes #Sourdough
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