Bistro Pizza; The New Dough On The Block
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There’s a new pizza crust in town! Bistro Pizza! Yes, and it’s located in the dairy section at your local grocer. Is it worth giving it a try? We will share our experience with this new dough on the block. Find out if we will ever buy this European Bakery Style Dough again.
This is not a sponsored post and is solely my personal opinion.
Wewalka Bistro Pizza Ready To Bake European Bakery Style Dough is an 11″ round thin crust pizza dough that can be found in the dairy section of your local grocery store. Usually found with the refrigerated pie crusts.
The Bistro Pizza has “Ingredient Standards” which include the following:
I’ve been wanting to make my own pizza crust but when I came across this pre-made dough I thought I’d give it a try.
Just a little something I’d like to share with you. True Story: many years ago my husband used to be in the pizza business. He managed five different Domino’s Pizza stores throughout Kansas and Texas. And then he was promoted to Regional Director in Houston Texas and successfully oversaw six stores. He was with Domino’s Pizza in management for five years until they discovered he did not have a college degree and he was then let go. Needless to say, he went back to college and became a doctor. Anyway, my point is…my husband knows pizza and was very skeptical when I wanted to try this store bought pizza dough.
The packaging instructions are super simple. Just unroll the dough, add your favorite toppings and bake. Now, since my husband is a pizza pro we decided to tweak the instructions a bit to give the pizza a more authentic texture.
Make An Authentic Bistro Pizza
Make a Wewalka Bistro Pizza tonight in as little as thirty minutes. This recipe is easy. It’s so easy you don’t even have to make the dough. Just unroll, add your favorite toppings, bake and enjoy!
Ingredients:
Below are fresh ingredients I used for this pizza. Feel free to use ingredients that fit your fancy. Tip: do not over load the pizza. The rule is…less is more.
- 1 7.8 ounce package Wewalka Bistro Pizza Dough (Round & Thin Crust)
- 1 Tablespoon olive oil
- 2 Tablespoons Garlic Basil Pesto
- 2 cups freshly grated mozzarella cheese
- 1/2 small white onion sliced
- button mushrooms sliced
- fresh spinach with stems removed
- a few fresh basil leaves
- cooked Italian sausage
- cherry tomatoes or Roma tomato sliced
- 1 Burrata sliced
- cornmeal (a couple generous handful)
Supplies:
- cheese grater
- sharp knife
- pizza wheel slicer
- Baster brush
- pizza stone
- pizza peel
Directions:
Place pizza stone in cold oven and preheat oven to 500 degrees Fahrenheight. Allow pizza stone to heat up for about 15 minutes.
While the pizza stone is heating up toss cornmeal onto a large cutting board and spread out evenly. Unroll pizza dough, discard parchment paper and place the dough on top of the cornmeal.
Brush olive oil over entire pizza. Spoon the Basil Pesto over the entire pizza leaving 1/2″ to 1″ from the edge of the pizza dough.
Sprinkle freshly grated mozzarella cheese on top of the pesto.
Add remaining ingredients arranging them evenly over entire pizza. Finally top with sliced Burrata. For a successful experience be sure not to overload the pizza with too many ingredients. Remember….less is more.
Using the pizza peel, gently slide the peel under the pizza dough using a back and forth jerky motion until the entire pizza is on the peel.
Carry the pizza over to the oven and gently place pizza on top of hot pizza stone. Use the same jerky motion to get the crust off the peel just like how you got it on the peel.
Turn oven temperature to 450 degrees Fahrenheight and bake for 12 minutes or until the crust is crispy brown on the bottom.
Use the pizza peel to remove pizza from stone and place the pizza on a clean cutting board. See how crispy and brown the bottom of the crust is? Yummy Yummy!
Use a pizza wheel and cut pizza into 8 pieces.
Do We Recommend Wewalka Bistro Pizza Dough?
Making homemade pizza dough is usually a process and does take some time. I still plan to make my own pizza dough but for something quick and easy I highly recommend purchasing the Wewalka Bistro Pizza dough!
The quality and flavor was beyond our expectations. Yes, we highly recommend using this dough for your next homemade pizza. You may never have to make pizza crust again.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE AND REVIEW OF THE BISTRO PIZZA AND WOULD LOVE TO HEAR HOW YOUR PIZZA TURNS OUT!
***Please come back and share your comments and tell my readers how you like this recipe and what toppings you put on top on your pizza crust.***
Recommendations for this recipe:
Bistro Pizza; The New Dough On The Block
Make a Wewalka Bistro Pizza tonight in as little as thirty-seven minutes. Just unroll the dough, add your favorite toppings, bake and enjoy!
Ingredients
- 1 7.8 ounce package Wewalka Bistro Pizza Dough (Round & Thin Crust)
- 1 Tablespoon olive oil
- 2 Tablespoons garlic basil pesto
- 2 cups freshly grated mozzarella cheese
- 1/2 small while onion sliced
- button mushrooms sliced
- fresh spinach with stems removed
- a few fresh basil leaves
- 1/2 pound cooked Italian sausage
- cherry tomatoes or Roma tomato sliced
- 1 Burrata sliced
- cornmeal (a couple generous handfuls)
Instructions
-
Place pizza stone in cold oven and preheat oven to 500 degrees Fahrenheight. Allow pizza stone to heat up for about 15 minutes.
-
While the pizza stone is heating up toss a handful of cornmeal on a large cutting board and spread out evenly. Unroll pizza dough, discard parchment paper and place the dough on top of the cornmeal.
Brush olive oil over entire pizza. Spoon the Basil Pesto over the entire pizza leaving 1/2″ to 1″ from the edge of the pizza dough.
Sprinkle freshly grated mozzarella cheese on top of the pesto.
Add remaining ingredients arranging them evenly over entire pizza. Finally top with sliced Burrata. For a successful experience be sure not to overload the pizza with too many ingredients. Remember….less is more.
-
Using the pizza peel gently slide the peel under the pizza dough using a back and forth jerky motion until the entire pizza is on the peel.
Gently carry the pizza over to the oven and gently place pizza on top of hot pizza stone. Use the same jerky motion to get the crust off the peel just like how you got it on the peel.
Turn oven temperature to 450 degrees Fahrenheight and bake for 12 minutes or until the crust is crispy brown on the bottom.
-
Use the pizza peel to remove pizza from stone and place the pizza on a clean cutting board.
Use a pizza wheel and cut pizza into 8 pieces.
