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Pizza Dough Question

JimSJimS Posts: 78
edited 4:20PM in EggHead Forum
What types of premade pizza dough makes a good pizza? I have problem getting the dough I buy at publix into a coherent pizza.


  • MeatMeat Posts: 233
    It may be cheating a bit but I like the Pillsbury Pizza dough in the same section as the refrigerated biscuits. It comes out of the can in a rectangle shape. I tend to leave it that way rather than try to make it round. FG
  • JimSJimS Posts: 78
    thanks, will try that but can you shape it easily? The dough I have been getting is really hard to shape.
  • BacchusBacchus Posts: 6,019
    Stop by your local pizzeria and ask if you can buy some. it is a little pricey that way, but it is usually good dough.
  • JimSJimS Posts: 78
    have done that before but for some reason here in Huntsville al they will not sell it. Mostly chain pizza places.
  • Mike in AbitaMike in Abita Posts: 3,302
    I think RTD uses Mama Mary's. Not sure what others use. I like homemade. Sure they don't look as good as the perfectly round pizzas but they eat as good if not better IMO.


  • If you like really thin crust like I do and can find 00 pizza flour, this is a great recipe:

    I found some 00 pizza flour at the Dekalb Farmers market in Atlanta a few weeks back and have been using it.

    I have also used the California Pizza kitchen dough recipe. We cook pizzas for the kids on most Friday nights. My wife usually makes the dough during the day and I cook. I let the kids top their own pizzas and they love it.

    Good luck and let me know if you want the CPK dough recipe.

  • FidelFidel Posts: 10,172
    If you let the Publix dough warm up for an hour or so it is very easy to use. It will go through a second rise if you let it. Just punch out all the bubbles before you shape it.

    If you try to use it cold straight out of the fridge it it too springy and won't hold shape.

    This was a whole ball of Publix dough:



    This is a ball cut in half for thin crust:


  • BoatmanBoatman Posts: 854
    Why not try your own dough? Here is a simple recipe:

    No-Knead Pizza Dough

    3 cups bread flour
    ½ tsp salt
    ½ tsp instant yeast
    1 cup luke warm water
    3 Tbs olive oil

    Mix the dry ingredients together, add the water, then the olive oil. Shape into a ball and put into a bowl sprayed with olive oil. Cover with plastic wrap and let rise for 2 hours minimum. Roll out on a floured board and let rise for another ½ hour. Then spray the top of the dough with olive oil to prevent the toppings from seeping into the dough. Add toppings and bake in BGE for 12 minutes at 425 high up in the dome. Use platesetter, then woo ring, grid on top then the pizza stone.
  • OKCeggerOKCegger Posts: 38
    Boy Rod, that looks great! Here it is 6:30 in the morning and I want Pizza! :woohoo:

  • JimSJimS Posts: 78
    Thanks mike, some very good looking pizza's there. Guess i will try the homemade dough.Was trying to see what most of forum used.
  • JimSJimS Posts: 78
    Thanks for the link. don't know if i can find the flower here in huntsville or not.
  • JimSJimS Posts: 78
    maybe i am not letting it warm long enough. I make 16" pizza's so i use the whole ball. I bought a 16" Primo pizza stone and use a 16" wire pan like the Pizza places use so not having any problem getting on or off ut having a hell of a time shaping it. Thanks for advice.
  • JimSJimS Posts: 78
    Sounds simple enough even for me!. Thanks
  • If FamilyGuy is cheating with Pillsbury from the dairy case, I’m really in trouble with this suggestion!
    If I’m going to spring for a pre-made dough…I skip the dough part and go for the Boboli (sp?)….But talk about speed, convenience and a good crust! They do work very well in the Egg!
    OTOH, making your own isn’t all that hard.
    Here is a great recipe that is pretty easy and turns out every time.

    Mom’s Pizza Dough
    Dad’s Kitchen
    (This is enough dough for two 12” thin crusts or one thick)

    1 pk. Dry yeast
    1 C. warm (100 F.) water
    1 t. sugar
    1 t. salt
    2 T. olive oil
    2-1/2 C. flour (all purpose / un bleached)
    ½ C. additional flour for the knead

    1)) Dissolve the yeast in the water and let stand for about 5 minutes.

    2)) Add all the remaining ingredients and mix well with a spoon.

    3)) In the bowl…Add small amounts of the “kneading” flour, punching in with your fist until the dough cleanly pulls away from the sides of the bowl. This will take, more or less, about ½ C.

    4)) Using you hands sped / stretch the dough to the desired shape

    And a tip: If you are using a new (not well seasoned) stone, rub in a few drops of olive oil before placing the dough.
  • ewillieewillie Posts: 155
    A guy at work told me you can buy dough balls at Trader Joe's. He liked them. Anyone here tried them?
  • BacchusBacchus Posts: 6,019
    Trader Joes dough is decent. Their pizza sauce in jar is VERY good.
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