Ever used Publix Deli Pizza Dough?

RU Eggsperienced · November 2009

I'm trying it tonight. just wondering if you have had good or bad experience with it.

Thanks!!

Little Chef · November 2009

Jerry...We're used it a few times in a pinch. (It is actually their italian bread dough....they just label it as pizza dough). It has decent flavor, but it is a bit difficult to work with. As you find it "springing back" on you, walk away for 5 minutes then try again. Overall you will be happy with the results.

Fidel · November 2009

It's not bad. Let it come to room temp and rise at least an hour before you attempt to work with it.

It responds best to a 450-500&deg fire and will take about 14-15 minutes.

RU Eggsperienced · November 2009

Thanks Rod!! I appreciate it. Just don't have time to make my own dough today!

RU Eggsperienced · November 2009

Thanks alot - Just didn't think about making my dough and the kids were screaming for pizza. I have used trader joes before but they didn't have any today so went with Publix.

Cheers.

Fidel · November 2009

I honestly find for a 12-14" pizza their doughball is a little too much. Cut out about 1/4 of it before you begin unless you prefer a thicker crust.

Crimsongator · November 2009

I have tried it and it made a decent pizza. Like LC said, it is difficult to toss and keep it round. I would probably use it in a bind, but not if I could make some from scratch

EGGARY · November 2009

How is Trader Joe's Pizza Dough ?

Thanks.

Gary

Tarpon65 · November 2009

I used it a couple of times and it has a nice pull to it that we liked. I have since started making my own just to save a little money since we usually make three pies at a time, although I have 4 going on the egg after the Florida/Florida State game tonight. And like Fidel, a bag contains a little too much dough for our 13" pies.

Little Chef · November 2009

In complete agreement...in fact, I usually split it in half and allow to come to temp. Plenty of dough for two decent sized pies, but we admittedly prefer thin crusts. (plus my husband and I never agree on toppings, so.....

)

RU Eggsperienced · November 2009

I like it, however it is tough to get really thin unless you really work it. Still in a pinch it is what I have gone to - until today when they were out.

RU Eggsperienced · November 2009

I think this is the way we will do it.

Thanks for the great advice everyone.

thebtls · November 2009

Used the Publix dough several times before moving from FL, as noted above, it springs back and is hard to flatten. It made too thick a crust for my liking so I switched to Pillsbury regular pizza dough and haven;t have a bad pizza since.

RU Eggsperienced · November 2009

Thanks.

We had three really good pizzas tonight - At least I made the sauce which was really good. I would have to agree though that the Publix dough is a little hard to flatten out. It was still good and I would make it again.

I prefer my homemade stuff, but sometimes you just can't pull it together.

PhilsGrill · November 2009

We found it to be 'fair'. We now stop off the a local pizza place and but their dough for only $1.50 for a large. Can't make it for that price.

Fidel · November 2009

PhilsGrill wrote:

Can't make it for that price.

Are you serious? Have you priced out flour, salt, water, and yeast lately?

banzaitoyota · November 2009

use it when I am in a hurry. I prefer the dough recipe from Alton Brown

PhilsGrill · November 2009

I don't know... but for a $1.50 and it flies in the air perfect with only 5 tosses to get an 18" pie.

Ever used Publix Deli Pizza Dough?

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