I par-bake. That's where you bake the dough halfway and then put the toppings on and then bake the rest of the way. One of the good food sources suggested it and I'm happy with the results. We like a chewy, not doughy crust.

Anonymous wrote:

Anonymous wrote: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.

Yes, a blind bake for 3-4 minutes is key to a crisp crust

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.

We use an oiled cast iron pan or griddle which works well.

Anonymous wrote: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.

Yes, a blind bake for 3-4 minutes is key to a crisp crust

Leave it on the counter for 30 minutes before rolling. Stretch with your hands for a bit before using your rolling pin, especially to get the shape.

We usually make 2 pizzas for our family of 4, and have at least 1/2 a pizza left over. I'd say they come out to be about 12-14 inches, depending how thin you roll it. We like having the leftovers. We also make 1 "adult" pizza with more interesting toppings and 1 cheese for the kids.

Get a pizza stone. They're not expensive, require little care, and last forever.

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.

450 for 10-15 minutes on an oiled baking sheet.

yes, the fresh dough in the refrigerator section is good. Use it within a day of buying. It makes a medium size pizza.

Do you recommend? How large a pizza do you get from a ball of dough? (a “large”?)

Also, I have a regular oven (not a pizza oven) and do not own a pizza stone. If you bake the dough on a baking sheet, do you any tips regarding temperature, length of time, etc?