Comments on: (Don’t) Take Me Out

By: Karen

Karen — Mon, 23 Nov 2009 20:28:59 +0000

What’s better than that pizza? I bet it was delicious.

By: Kitchen Butterfly

Kitchen Butterfly — Sat, 21 Nov 2009 21:36:28 +0000

Thanks…for the confidence to freeze my pizza dough – fresh from the school of hardknocks on pizza making! Thanks

By: Wendy

Wendy — Sat, 21 Nov 2009 13:32:01 +0000

Thanks for all the Cabot love! The pizza looks amazing, I agree! I’m posting a link on our facebook page! http://www.facebook.com/cabot

The farmers who own Cabot thank you for your support! (and so do I)

By: Jennifer

Jennifer — Sat, 21 Nov 2009 02:53:11 +0000

I love pizzas with a salad on top! I have recently begun to make pizzas on Saturday evenings and I might use caramelized onions this weekend because that sounds delicious.

By: marcyincny

marcyincny — Sat, 21 Nov 2009 01:40:07 +0000

Bobolink cheddar is still my favorite but the Cabot clothbound cheddar is mighty fine, aged at Jasper Hill I believe. So many wonderful choices nowadays!

By: elizabeth

elizabeth — Fri, 20 Nov 2009 21:22:33 +0000

Dietsch,

Whenever I make dough for freezing, I let it rise once first, then punch it down and wrap it up. I then let it thaw (I haven’t used a water bath method), which usually does mean it will rise a second time.

Also–have you guys tried Cabot’s huntsman cheddar? It is phenomenal in chili.

By: Wendy French

Wendy French — Fri, 20 Nov 2009 19:51:01 +0000

I love Cabot cheese. I actually never cared much for cheddar cheese until I had their sharp varieties.

That pizza looks fabulous.

By: quiltcat

quiltcat — Fri, 20 Nov 2009 18:53:35 +0000

I guess i should just stop complaining about how terrible the pizza is here and settle down to make my own! that looks absolutely scrumptious…and relatively fast if one has wisely cached the dough in the freezer like you guys did.

By: Marie

Marie — Fri, 20 Nov 2009 17:46:45 +0000

Lunchtime. Stomach rumbling.

By: Dietsch

Dietsch — Fri, 20 Nov 2009 16:56:46 +0000

Ciaran,

I don’t know how long dough will last. I only keep it frozen for a couple of months at most, since we do pizza so often at home. I put this one into a water-bath to defrost. That took about an hour. It didn’t rise much, but then again, I had proofed it prior to freezing. I don’t know whether that’s the “right” way or not.