Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I,have never been able to cook the TJ dough properly. I have had good luck with the Giant dough. ,it is in the deli section.

Me too, and I am a pretty good cook. I just make my own dough now--takes less time that I thought it would and it does great in the fridge and freezer for last minute meals. People love the TJs dough, but I've never been able to get it to cook well.

Same here.

Same here. It is always gummy whatever I do with it.

Anonymous wrote:

Anonymous wrote:I,have never been able to cook the TJ dough properly. I have had good luck with the Giant dough. ,it is in the deli section.

Me too, and I am a pretty good cook. I just make my own dough now--takes less time that I thought it would and it does great in the fridge and freezer for last minute meals. People love the TJs dough, but I've never been able to get it to cook well.

Same here.

Anonymous wrote:I,have never been able to cook the TJ dough properly. I have had good luck with the Giant dough. ,it is in the deli section.

Me too, and I am a pretty good cook. I just make my own dough now--takes less time that I thought it would and it does great in the fridge and freezer for last minute meals. People love the TJs dough, but I've never been able to get it to cook well.

Anonymous wrote:I use these all the time. I like to pre-cook the crust a little on the baking stone, until it starts to brown, then add sauce, let it cook a little more before adding the cheese and other toppings. Otherwise I find that the bottom does not get crisp before the cheese starts to brown, which I hate on pizza. One thing I've found is that you really only get one chance to stretch it. Once it starts to rip and clump, you'll never get it flat again. Just stretch it out slowly -- one way is to sort of hold it vertical and rotate and it will stretch itself. It streteches more easily if it's not cold.

Thanks! I will try this, our cheese always gets too brown while the crust is baking.

I,have never been able to cook the TJ dough properly. I have had good luck with the Giant dough. ,it is in the deli section.

I use these all the time. I like to pre-cook the crust a little on the baking stone, until it starts to brown, then add sauce, let it cook a little more before adding the cheese and other toppings. Otherwise I find that the bottom does not get crisp before the cheese starts to brown, which I hate on pizza. One thing I've found is that you really only get one chance to stretch it. Once it starts to rip and clump, you'll never get it flat again. Just stretch it out slowly -- one way is to sort of hold it vertical and rotate and it will stretch itself. It streteches more easily if it's not cold.

Let it sit on counter for 20 min
Do you have a pizza sleave? The wooden paddle thing to slide it into the oven?
If you don't a cookie sheet with no edge works too

Preheat oven to 425, have pizza stone in oven on bottom rack

Put some flour on the counter and your hands, I flatten it with my hands and then toss I rand use my knuckles to stretch it out letting the dough sort if pull itself into shape

Put on wooden paddle or cookie sheet that you have spread some cornmeal on

Too with sauce, cheese and whatever else you have

Slide the pizza on to the stone, cook for 20-25 min


You can buy a bunch of them and freeze them, I use at lease one a week. It's the easiest and cheapest way to use leftovers in out house. Everyone loves pizza!!

The directions on the package says leave it out for 20 minutes before using. This makes it easier to roll.

I roll it and then put it on a heated pizza stone (put cornmeal on pizza stone beforehand).
I put the toppings and then bake.

Sometimes the top isn't cooked enough so I have done it where I have baked the dough first halfway and the put toppings and then bake again.

Do I have to proof it? I have never made homemade pizza before. What do you do? What is the process? Do I bake it first and then put toppings on? Thanks !