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Reply to "trader joe’s pizza dough"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]My suggestion—make sure it comes to room temp before you stretch it. Hand stretching works better than rolling. I cook it at bit on a hot stone before adding the sauce—that keeps it from getting soggy. [/quote] Yes, a blind bake for 3-4 minutes is key to a crisp crust [/quote] This is a great idea. I LOVE TJ's pizza dough. I have three teens and a husband who eats a lot. I always make at least two: a plain and a pepperoni. If I'm counting on leftovers, I have to make three. I agree that you should get a pizza stone. I do 425 for about 12 minutes. 450 would be better but my oven gets a little smoky at that temp. Lightly dust the pizza stone OR the baking pan with cornmeal. This prevents it from sticking. Lightly flour your countertop, then roll out the dough. If you're feeling confident, toss it around until it stretches out a bit. [/quote]
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