Prepping pizza with pre-made Publix dough - Also - Flour or Cornmeal?

Tier1Terrier · September 2015

This is not a hardware/cookware/cooking question thread - Just prep.

I posted this deep into my other '1st Pizza' thread but it didn't seem to get noticed, so I'm asking again here.

I'll be making my first pizza with pre-made dough from Publix. I know it comes with 'suggested' instructions, but what says the hive about what needs to be done with the dough ball? How much prep time is needed prior to loading it up with toppings and throwing it into the egg?

Also, I hear/see/read a lot of people say to use cornmeal on the pizza stone but flour when rolling out the dough ball into the pie. Is this right? Or should I use cornmeal for both steps? Or flour? Is one better than the other?

Any other dough/pizza prep stuff I should know?

Jstroke · September 2015

Flour to roll out. Cornmeal on the pizza peel or a cutting board this will help get it on the stone. Honestly the easiest thing is to go with parchment paper. If you are doing this for the first time ever expect some funny shaped pies. Put down a lot and I mean heavy cornmeal before you put the crust on the peel. When you put it on the stone slide the peel back with a quick jerk. I would get some extra dough and practice. Let the dough warm up and get soft and pliable before rolling out.

BIll-W221 · September 2015

MIght want to look into a pizza screen, it makes life so much easier. You won't need any cornmeal.

Jeremiah · September 2015

Parchment paper. And forget the instructions on the package. Go hot.

DoubleEgger · September 2015

I'm in the anti parchment paper crowd. I used to use cornmeal. A little 00 flour does the trick now. The key to getting it to slide off the peel is a quick flip of the wrist.

Jupiter Jim · September 2015

I tried the Publix dough twice It was a disaster and now use the Pillsbury thin crust in the tube, Pizza life is great for me now. I use a pizza screen, spray with olive oil cheep stuff in a can, bake plan dough just until it starts to brown, then flip dough on another screen and top with sauce, toppings and bake until top of pizza is done, slice and eat. Cook at the 425ish temp recommended on the tube. Good luck.

NPHuskerFL · September 2015

+1 parchment. Also because Publix uses significant sugar in their dough I'd go with 450-500 max for dome temp. No roll use your God given fingered appendages.

bgebrent · September 2015

Parchment paper or corn meal, dealers choice and both work well. Both on the peel! Flour to roll out your dough. Have fun brother!

toogoodootgr · September 2015

I just did one with the Publix dough.. everything went great.. I rolled the dough on parchment paper and actually preheated my stone in the oven .. laid pizza from parchment to stone then to the bge.... worked perfect... dome temp at 450 I think about 10 minutes

Jeremiah · September 2015

Don't forget there's a lot of different pizza stone/platesetter setups. We all do it differently and at different temps. It's all what works for you...or doesn't.

gdenby · September 2015

I've used balls of pre-made dough, but not from Publix. The pre-mades I've worked with haven't required much flour to keep them from sticking to fingers and boards when being spread out. Still, they needed a little. My fresh dough need a lot.

The cornmeal is like little ball bearings. They allow the damp dough to slide, and while cooking the dough is slightly raised above the stone. Don't use too much. I went over board one time, and the pie slid half off the stone, and down into the lump.

Botch · September 2015

Once my dough is formed (patted/stretched across my knuckles/tossed) I flop it on the counter, and dust with flour. I set the wooden peel nearby, sprinkle the peel very lightly with cornmeal using a diner-style saltshaker, then flip the dough onto it, floured-side down. Assemble, and snap onto the Egg.
I've tried the parchment method and it works, foolproof, but you have to eventually get rid of it. My method is also foolproof and requires no paper. And no pizza place uses paper either.

Judy Mayberry · September 2015

Don't use either on your peel--use semolina. It acts like little ball bearings and is terrific for sliding, MUCH more dependable than flour or cornmeal.

coooltroy · September 2015

Best advice I can offer is with fresh dough, use cornmeal, but don't apply until your ready to set your pizza on the stone!

SmokeyPitt · September 2015

Let the dough rest on the counter for an hour before you start stretching it out. It will save some frustration. I use flour on the counter when forming the pie.

beatarmy · September 2015

used publix pre-rolled dough last night, I too agree there is a lot more sugar in their dough. I was running closer to 550 last night and burned the first few pizzas bottoms due to high heat. last pie I lowered temp to around 450 and let the temp settle and it turned out much better. I've used a ton of publix dough before and never had issues with burning the bottom, but last night fooled me. and I use parchment paper each time.

Shiff · September 2015

I also use semolina since I find that cornmeal burns too easily. We build the pizza on a wooden peel and put it on the BGE, then use a metal peel to remove it.

Dredger · September 2015

I've used Publix dough before and it was great. Take it out of the fridge a couple of hours before you make the pie. Start stretching after an hour. If it fights you, stretch a little, then let it rest for 5 minutes, then stretch some more. Continue until you have the size you want. I also use a screen sometimes. With Publix dough, I cook at 450 degrees, but I really load up on toppings. If I don't use a screen, I build on my floured pastry board and use the Super Peel to pick it up and put on the egg or in the pizza oven. We take the pizza off with the wooden peel. Let it rest for a few minutes on a cooling rack, then slice. Good luck, I'm sure it will be great.

THEBuckeye · September 2015

Parchment optional

Not necessary IMHO

I do do a light Corn Meal dusting on the wooden peel.

Tier1Terrier · September 2015

Fine or coarse cornmeal?

Prepping pizza with pre-made Publix dough - Also - Flour or Cornmeal?

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