Anyone work with Publix fresh pizza dough?

[Deleted User] · January 2009

I see it wrapped in saran wrap in the bakery (you know, the ones that look like they are about to burst open)... any tips on how to use? Do I need to let it come to room temp first? Do I need to let is rise? Baking times? Other suggestions?

I've got flour, water, yeast, and some sour-dough starter here at home... would I be better off doing it from scratch? Any "difinitive" recipes?

Thanks in advance.

WPB

Fidel · January 2009

Publix dough works well and tastes pretty good. You need to let it come to temp, at least 2 and preferably 4 hours. Just dust with flour and cover with a tea towel or plastic wrap. It will rise and form some bubbles during that time.

Do not use a rolling pin, stretch it or slap it to shape.

I enjoy making my own dough, but in a pinch the Publix dough is a pretty good alternative.

Fidel · January 2009

Hey WPB,

If you want to make your own, this is very similar to Mellow Mushroom.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=560246&catid=1

Big'un · January 2009

I use it all the time and it works pretty well. Room temp or warmer is best(we keep our house at 65F). I do stretch it but I also roll it with a rolling pin with no ill effects. I usually add a little granulated garlic and italian seasonings before the roll out. It comes out great everytime. It also works fantastic for Calzones.

Rascal · January 2009

Tried it once with poor results. Found it difficult to work with and finally made some sesame bread sticks which were like jaw-breakers! Guess I need to follow the advice here and let it warm up some more. My local Publix gets it in frozen so often times it takes a day or so in the fridge to thaw out.

flatso · January 2009

I just go to my local favorite pizzeria. Ask nice and I'm sure they'll sell you some dough.

Rascal · January 2009

Good idea! Thank you!

Big'un · January 2009

You may have to ask a few before you find one that will let go of some. I still can't get anyone we purchase pizzas from to sell only dough.

Unknown · January 2009

I use it...i also put rice flower on my hands, prep surface, and rollin pin. It works good. And the super peel. www.superpeel.com IT ROCKS!

civil eggineer · January 2009

I wish I could convince my fellow eggers to make their own dough. It is relatively easy and allows for subtle variations. Some methods I have adopted are making it 1 day in advance and using beer instead of water in the recipe. Try it and you will never go back!

steveo29 · January 2009

Can you give me your recipe for your pizza dough? Anytime that you work with yeast you have to let it rest/rise to double its size twice. The first time is after you mixed all your ingredients together and you have to let it sit to allow your yeast to do its job. The best way is to place it in a bowl..cover it with a towel and set it on top of your oven or range..whatever you have..turn your oven on to 200..the heat that radiates from your oven will aid in the growth of the yeast. Remember that over 120f will kill your yeast. You want to cover it with the towel to prevent it from forming a crust.

Once your dough has doubled in size you will punch it down and fabricate the size of pizza you want....then you have to let it rest and rise again..once it rises again it will be ready to use.

Use to your hearts content on your BGE.. recommended temp is 400f.

Yeast dough method
1. Gather ingredients for your recipe
2. Scale or measure your ingredients.
3. Mix your ingredients together.
4. Place in bowl to grow
5. Proof your dough..pref on top of oven or range(covered)
6. Punch it down
7. Fabricate or make the shapes you want and
Proof it..or let it rise again.
8. Get your BGE Fired up and Cook. pref 400f
9. Serve/Store/Eat

Hope this clears up any confusion on any yeast bread..including pizza dough

Fidel · January 2009

I have never let a pizza dough rise again after forming the pie - other than deep dish recipes.

steveo29 · January 2009

Its yeast bread. Thats how it works. It's a known trade in the production of bread/culinary world.

My wife is a chef and helped with this post.
LOL.. We're pretty spoiled and don't like to go out to eat much because the food at home is 10 times better. Its not assembly line made.

Take what you will from the previous post on how to make yeast bread. Good luck and happy Eggin'

Fidel · January 2009

I've made a lot of bread and pizza dough, I know the process. See my above post in this thread, or the dozens of others of pizza I've made with homemade dough in the past. I've had pretty good results.

I maintain that you do not need to let pizza dough rise after you shape your pie. I also worked in a few commercial pizza operations for several years. We always mixed dough, proofed balls in the reefer, then allowed them to warm, shaped pies and baked.

To each his own....

mkc · January 2009

civil eggineer wrote:

I wish I could convince my fellow eggers to make their own dough. It is relatively easy and allows for subtle variations.

I've made my own for over 15 years now (of course, mostly for the oven, my Egg is only 10 months old). For the past 6 months, thanks to those on this board who referenced pizzamaking.com, dough recipe trials have now become an obsession

At some point I need to add some Zippylip-inspired topping and white pizza variations to the design of experiments....

[Deleted User] · January 2009

I've made a batch of the "Mellow Mushroom" dough from Fidel, one change was I only had fresh basil, so we'll see how that goes. It is in the fridge proofing overnight since I didn't have three hours to let rise. I kneaded it, oiled lightly, bagged, then stuck in fridge. We'll see how it turns out.

As far as the "Publix" dough, we got a couple since time was running short. Tried both the sourdough and multigrain. Followed instructions and let them sit at room temp for an hour before shaping. They both turned out rather good. I'm not sure what they do (dough conditioners, etc), but when shaping it at the edges rather large bubbles would form, which was nice.

HELP!: I tried to do two at once using the platesetter feet down with grid on top of that and then a baking stone.. THEN, the raised grid with a second baking stone. Didn't quite get the cheese in the middle to melt as much as I would have liked before bottom started to over-brown.

I let the grill settle in at temp (450 per dough instructions) for about 45 minutes, with setup in place, to make sure all was stabilized. Baked the pies for about 20 minutes.

Any assistance on baking two at once would be appreciated.

I have a large Egg.

P.S. The multi-grain dough was REALLY good!

Thanks to all for suggestions and input!

Anyone work with Publix fresh pizza dough?

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