Which prepared dough ball do you like for pizza?

[Anonymous]

I was a regular purchaser of the frozen ones from Fresh Direct but Royal Ahold is gutting FD of all that is good and special. If I don't want to make it from scratch where should I source it? I liked the FD one because it was very easy to shape, with no rolling necessary.

[Anonymous]

you should never roll pizza dough

[Anonymous]

Trader Joe's is good!

[Anonymous]

Is there a non-chain pizza place near you? The two by my house will sell balls of dough for about $4-5 each.

[Anonymous]

The Italian Store in Arlington has the best pizza dough. Frozen or you can ask for it at the counter. I think it is $2.99

[Anonymous]

Wegman's, hands down. Better than Trader Joe's, Whole Foods, Vace, Giant.

[Anonymous]

DePalo in the frozen section at Harris Teeter is pretty good. They may have it elsewhere but it’s the only place I’ve purchased it.

[Anonymous]

Flour. Salt. Yeast. Water enough to make the dough rather wet. Stir (no need to knead), then cover with plastic wrap and leave alone for 4ish hours. Done. (If you make a lot, divide and put half in freezer.)

[Anonymous]

Before I started making my own dough balls I always bought Harris Teeter store brand. A little wet so you need to flour it liberally but once you do it’s very easy to toss or stretch by hand. Never ever ever roll out a pizza dough!

[Anonymous]

Italian store, Vace, Whole Foods.

The nytimes has a recipe from Roberta’s that is pretty foolproof.

[Anonymous]

Anonymous wrote:Flour. Salt. Yeast. Water enough to make the dough rather wet. Stir (no need to knead), then cover with plastic wrap and leave alone for 4ish hours. Done. (If you make a lot, divide and put half in freezer.)

That’s the worst recipe I’ve ever seen, you’re doing nothing whatsoever to activate the gluten into long strands, and without longstrands of gluten there’s nothing to trap the air into pockets which is what creates fluffiness, so it’ll rise but then it’ll just deflate. You need to knead it for a half an hour (in a stand mixer obviously).

[Anonymous]

I make my own its easy just a few thing in it and it tastes much fresher.

[Anonymous]

Trader Joe’s is great. Their sauce and pizza cheese is good too.

[Anonymous]

Anonymous wrote:I make my own its easy just a few thing in it and it tastes much fresher.

Yes, this. It's super easy.

Blind making is critical to avoid a soggy crust.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Flour. Salt. Yeast. Water enough to make the dough rather wet. Stir (no need to knead), then cover with plastic wrap and leave alone for 4ish hours. Done. (If you make a lot, divide and put half in freezer.)

That’s the worst recipe I’ve ever seen, you’re doing nothing whatsoever to activate the gluten into long strands, and without longstrands of gluten there’s nothing to trap the air into pockets which is what creates fluffiness, so it’ll rise but then it’ll just deflate. You need to knead it for a half an hour (in a stand mixer obviously).

DP and I don't find we need to mix it that long with a dough hook. It's more about the ratio of salt to yeast, since the former activates the latter.

DH got me an Ooni for Christmas, and we use their standard recipe. I agree it's very easy, and freezes beautifully, but I also know that many people are daunted by making pizza dough.

I still think Wegman's is the best.