Ask a local pizzarrhea you enjoy if they would sell you some dough.
This article has it 3rd, behind whole foods, and whatever you can get from a local pizza joint, if they will sell you dough.
www.mashed.com
This one came up with the same two top contenders (outside of local pizza joints).
camillestyles.com
Not applicable to you but for those in the DSM area, it looks like Gateway market and the tavern sell dough. I wonder if Dough Company does too...
I was perusing Gateway Market's page and they charge almost $7 for the dough. I am unsure if that is for only one pizza or more. I am willing to pay for quality but that surprised me.I’ve used this and have seen it in many grocery stores. It’s good stuff
This article has it 3rd, behind whole foods, and whatever you can get from a local pizza joint, if they will sell you dough.
Store Bought Pizza Dough Ranked Worst To Best - Mashed
Making pizza dough from scratch can be a hassle. Find out which store bought pizza doughs you can trust with our ranking listed from worst to best.
Not bad. My Italian buddy doesn't fugg around when it comes to pizza.This one came up with the same two top contenders (outside of local pizza joints).
Need Crust Now? We Tested 8 Pre-Made Pizza Doughs to Determine the All-Time Best
Need pizza in a flash? We tested and reviewed 8 different crusts to find the best premade pizza dough out there.
those were pretty highly reviewed as well, from what I saw.Not dough, but these crusts are the best we’ve come across
My only issue with store bought dough is that it commonly has sugar. As stated in the other thread I do high temp pizza cooks so if the dough has sugar it burns. I sometimes buy my dough from a local restaurant that does wood fired pizzas.
Not dough, but these crusts are the best we’ve come across
No offense, but why would you do this? You can make great Neapolitan pizza dough at home. It isn't like splitting the atom.
This. How lazy are you people? Ooni has a great pizza calculator app, for any given style of pizza (no qca yet). I just don't get why this is a difficult process. Sure, over 75% hydration doughs can be difficult, unless you're doing the Detroit pizza thing or focaccia but all in all, it's a freaking breeze.It's not that hard. Unless you're a lazy idiot. ****
Basic New York-Style Pizza Dough Recipe
A food processor quickly develops gluten, while oil and sugar keep the crust tender, for that perfect New York-style pizza chew.www.seriouseats.com
Because I didn't feel like making dough. As an aside, HyVee makes a very good fresh dough which they sell in bags in the chilled (not frozen) section. I was leery of it because I do not think their take and bake pizzas are good. But, the proof is in the pudding. We ended getting a pretty good pizza oven in the Breville, and we've used it several times with great results. csb
These are not my pics but the pizzas turned out basically like those posted below, and they tasted great. So HyVee dough until I get bored with it:
You will never beat your own dough in terms of tensile strength and gluten formation. I have no idea what type of pizza you are making but if you are making wood fired, true, Neapolitan pizza, I suggest you watch Vincenzo's Plate with particular attention to the Johnny Difrancesco videos!
You can do much better my friend. One suggestion from seeing that is switch your moz first. That's what happens when you use fresh moz (the balls) and it cooks too long. Second, there is no cornicione. That is common in commercial doughs. You want poofy. Poofy is based on proofing, hydration and cooking temp. Did you make that in your home oven with a pizza stone/steel?These are not my pics but the pizzas turned out basically like those posted below, and they tasted great. So HyVee dough until I get bored with it:
I don't know what you call them, but they look like the pizzas I posted above. I think that a Neopolitan style, but we have more toppings than just cheese and basil. We did some with just the fresh mozz, but others we did sausage and mushroom.
Like I said, those are not my pizzas, but they look similar. The unit we bought has a stone, with separate controls for the bottom and top. I've get the top going to 750, and the stone at a lower temp. Turned freakin' deliciously, but I am sure there is room for improvement.
Ultimately all pizzas are good pizzas. But a purist would say it should look similar to this. If you have an outdoor pizza oven, say an ooni or gozney, you can get to this level quite quickly.
My unit takes 2 to 3 minutes to churn out something similar. I looked at the Ooni but this one was better reviewed, so I splurged (I took the pics from the comments).Ultimately all pizzas are good pizzas. But a purist would say it should look similar to this. If you have an outdoor pizza oven, say an ooni or gozney, you can get to this level quite quickly.
This recipe from Roberta's in Brooklyn is pretty damn good and simple.
Roberta’s Pizza Dough Recipe
This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week It rewards close attention to weight rather than volume in the matter of the...cooking.nytimes.com
INGREDIENTS
Yield:Two 12-inch pizzas
- 153grams 00 flour (1 cup plus 1 tablespoon)
- 153grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
- 8grams fine sea salt (1 teaspoon)
- 2grams active dry yeast (¾ teaspoon)
- 4grams extra-virgin olive oil (1 teaspoon)
- Step 1
In a large mixing bowl, combine flours and salt.- Step 2
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.- Step 3
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)- Step 4
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Yes that's a good indoor one. For people who don't own one, Williams Sonoma puts that on sale for 200 dollars off once a year. Look for that. Cuisinart has a rip off of that, but not same quality, for like 350 to 400 bucks. Make your own dough. Trust me, you're oven will love you for it. Use Caputo 00. The 00 refers to the fineness but that Italian flour has similar protein/gluten content to American bread flour. Pizza dough is much easier with a higher gluten content to work with.
See, if I put you on ignore, I wouldn't harvest this kind of information or have it provided for others.
