That’s rough news and I’m sorry you’re going through this 
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Sorry to hear about the work turbulence. Having been through versions of it over many years (one particularly terrible season we had 7 rounds of layoffs in about as many weeks), the resilience and balance in your reaction is telling. Early retirement isn’t always ideal, but that it is within reach is a blessing many won’t have. Good luck with the process, and wish you the best for what comes next.
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Thanks for reporting back and I’m sad for you. I was going to make half the recipe as well.
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If I were ever to make it again, I would likely use a well pre-heated stone under the pan, either directly or down one level on a lower rack. The bottom probably could have gone another minute or two, but I think the top was about done. The crust might be something useful for a savory tart, but don’t call it pizza. Whatever my mouth was expecting, it didn’t get. DH felt the same.
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Thanks for the advice! If I try it, I’ll post. I have done pepperoni and cheese on savory tarts in the past and it was good to us since we weren’t thinking “pizza,” we were thinking savory tart. A lot of the KAF reviews said similarly “this is not pizza, not what I wanted.”
I was also wondering about all the butter tasting greasy, not crisp, and your suggestion to bake it on a well-heated stone at the bottom of the oven might help with that.
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My first ever experience with puff pastry as pizza crust was at a tiny NYC restaurant opened by a pastry chef.
It was a 4-5" round served as an appetizer, baked first, and then topped. Both versions they served were glorious – one had creamy crab meat with a bit of a kick, the other wild mushrooms with a hint of truffle. They cut the round into quarters for easier eating – which was very necessary, given the flakiness.
I think that format was the most successful use of puff pastry as a base I have encountered, because it highlighted what it is – rich and flaky, and good in small doses!
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We’ll heat up the leftovers stove top on a cast iron skillet today. I’ll post my thoughts.
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Hi everyone
It’s getting heavy as departure approaches. I’m skipping any and all social stuff to spend time with fam as missing them tends to start even before I leave. Might push back my flight by a few days if it’s not a billion bucks to change it.
Thinking of everyone in the path of the awful weather in the US and Canada (and grateful to be in warmer climes, if only for a few more days) — have been hearing about the insanity from friends and relatives from Minnesota to Toronto to Chicago to home in NYC, yikes!
On tap for this week, things I meant to make and didn’t get around to, and things I must be fed before I leave:
— Homemade pizza
— Lasagna or stuffed shells with ricotta, spinach, and mushrooms + homemade focaccia
— Mutton korma with goat breast ribs
— Kid roast
— Indo Chinese tbd
— Maybe something Mexican, enchiladas or quesadillas with Mexican rice
— Maybe Sichuan or Korean, still pending – depending on what sis feels like eating.
I’ve baked a small boule and a small focaccia for the freezer, might do banana bread in tiger cake / marbled form.
If you’re in the path of the storms, stay safe and stay warm! A peaceful and delicious week to all.
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Enjoy your remaining beautiful time with family!
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Well. It was better today than yesterday (often the case with pizza). I think getting that bottom super crisp is key, so in my case (my oven) I would definitely resort to a stone in some configuration. YMMV.
FWIW: I reheated the leftovers slowly on a cast iron pan over the lowest setting - loosely tented - for about 15 minutes. The result was less greasy, flakier, and more pizza-like.
Still, I don’t think I find this pizza crust better than - or even as good as - other versions I make, so given the extra work, I doubt it will make it into frequent rotation for pizza night.
If any one makes it, please post!
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