Mrs. Burgerdogboy wandered thru the Irvington Whole Foods the other day, after a nearby appointment for her work. She picked me up a two-pack (I always make a bad “Tupac” pun, just to make her groan) of Whole Food’s refrigerated Whole Wheat pizza crusts.
Being a guy, and not prone to following directions on any package, the first one I made didn’t turn out as well as expected – I baked it on the pizza stone, which, with some crusts, ends up having a negative effect, to wit, the stone traps moisture in the dough, re-releases it as steam, and the crust does not get as crispy as the manufacturer probably intended. Nevertheless, the first one had a certain amount of crunch, tantamount to a pizza crust that resembled one made with matzoh cracker dough – which I did not find terribly unappealing, actually.
