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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Deb Perlman just posted a pan pizza recipe that might be more up your alley when you’re ready to try again
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thanks for posting this recipe
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February thread is up.
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Cooking for 3 in southwestern Ontario. The soft food & low fibre diet continues for part of our household. No steak, no seeds, no nuts, no shredded coconut, no hot spices for the time being.
Tue:
Roast chicken. I am missing the Vietnamese roast chickens I made before one DC became strict with the low sodium diet. I may divide the whole chicken into pieces and roast half with Vietnamese flavours (leaving out the hot peppers. I would use lime, soy, fish sauce, ginger, cilantro, garlic, sugar from the Serious Eats recipe or lime, garlic, lemongrass, oyster sauce, and fish sauce from the The Woks of Life Lemongrass Chicken Thighs recipe) , and roast the other half with lemon and oregano.
Roast pineapple
Fruit salad (for the DC who needs lots of fibre)
Wed:
pasta with tuna, Italian-style.
Thu:
Swedish meatballs
Fri:
arctic char, maybe I will use some miso
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Voting is open for Cookbook of the Month (Quarter) – come join in!
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