Trader Joe’s fresh pizza dough is on heavy rotation in my kitchen. I try not to cut many corners while cooking, but I love being able to pull the dough out of my fridge after work and make a homemade pizza in a matter of minutes. The balls of dough are sold in the refrigerator case and come in several flavors. I like the original for my pizzas, but my roommate made a tasty pie out of the whole-wheat variety. Having made a number of these lately, I’ve learned a few things about the dough:
1. Flour the ball and let it rise about 20 minutes before rolling and baking—doing so makes a big difference in the texture.
2. Preheat the oven and crank it up really high. Our interview with Anthony Mangieri got me thinking about cooking my pizzas at a high temperature to achieve a nice, crispy crust. I bake them at about 500 degrees Fahrenheit: first on the top rack of my oven, then moving the pizza down to the lowest rack for the last couple of minutes so that the bottom of the crust gets brown and crisp.
3. This dough sticks to everything. Flour is not enough to keep it from adhering to pans and baking sheets. A sprinkle of cornmeal on the pan seems to work.
I want to attempt rolling it out for stromboli. Anyone tried this?
Good thrown on the grill too.
I find it works best if you actually leave it out in the bag for an hour, then put it on a cutting board covered in flour. Flour your board, flour the pine, flour your hands. Pizza makers reflour when forming, and so do I. Roll it with a pin just a little, and then “knuckle stretch” it into shape. Try the toss if you want, it’s fun! then I put it ona well cormnealed cookie sheet and use that to slide it onto my pizza stone, whcih I also cover with a good toss of corn meal.
Done this way, I’ve had no problem with sticking.
I follow the package instructions as to oven temp, but I do use a pizza stone-nothing compares. You don’t have to screw with moving the pie around, and the crust is perfect. I leave my stone in the oven all the time, really. When not making pizza, I keep it on the bottom rack so my oven stays warmenr if I open the door. Seems to even out hot spots, too.
I actually used some one and filled it with my home made peach pie filling to make peach zonis. I brished the tops with an egg wash and then put a little cinnamon and sugar on top. Yum! Calzones are a snap. I haven’t done stromboli, but I can see it working well. Just keep flouring the top and under the dough as you roll.
I skip the low carb or whole wheat versions and stick to the cheapest regualr crust. Like 99 cents. You can’t beat that!
This is also one of the things that I really like from TJ’s, is I planned things better I’d make my own dough, but pizza is one of my out of time go to meals.
500 degrees and let a pizza stone preheat for at least 20 minutes. I roll on a floured board and transfer to a wooden peel with a lot of cornmeal spread on it. Build the pizza on the peel and slide into the oven right onto the stone. Even if I let it sit for a few minutes it doesn’t stick to the peel.
Another simple but addictive use is to pour some olive oil into a heavy skillet and add a ball of dough, cover and let rise overnight. In the morning turn the heat on med low, cook 10-15 minutes until the bottom side is crusty and brown, turn and give it another 10 minutes until done (add a little more oil if needed). Cut into wedges and serve warm. The smell will have everyone in the house out of bed and hungry. I use a 7 inch skillet for the TJ’s size dough, you could use a larger one and two packages to feed a crowd. This was a favorite of my dad, he’d always pick up the dough if we got pizza from the local place growing up and we liked the “fried dough” as much as the pizza.
The best way to avoid sticking is to use parchment paper. I just flour everything well when I’m making the dough to pizza shape, but then I put it on my pizza peel on top of a sheet of parchment paper, and once the pizza is assembled, I slide the paper, with the pizza on top, into the oven, on top of my pizza stone. After a few minutes, the crust has gotten firm enough so that I can just reach in and grab out the paper. Ever since I read this tip (I think on chowhound!) my homemade pizza making has been much easier (and neater).
I would like to know more about how long it cooks for and what are some of the toppings people use. Is it worth trying if I don’t have a pizza stone?
Hi Sharon S.
I do not have a pizza stone (though I bet that would make for an even better pizza as Diana noted), and just cook it in a standard cookie sheet with good results. (One ball of dough fits a cookie sheet nicely for a thin crust.) In a 500 degree oven, it probably takes 10-20 minutes. Definitely keep an eye on it though, since oven temperatures can vary a LOT.
Toppings are definitely the fun part! Things I’ve put on mine in various combos: roasted garlic, caramelized shallots, thin sliced potato, salami, prosciutto, bell pepper (roasted or fresh), fresh tomato, olives, artichoke hearts, tapenade, fontina, fresh mozzarella, Parmesan, fresh herbs, an egg, spinach, anchovies, mushrooms…Just play with toppings and have fun!
I once used TJ’s pizza dough to make pretzel twists inspired by Rockenwagner Bakery in Los Angeles. I rolled out the dough into a rectangle, covered half with six slices of bacon, sprinkled with shredded cheddar, and sprinkled a mix of black and white sesame seeds on top of that. I folded the other half of the dough over the first half, sprinkled with more sesame seeds, sliced the bread into about seven strips, and twisted each strip before baking. Delicious–salty, crunchy, crispy, and chewy all in one bite. A great on the go breakfast.
Scrapiron, that sounds divine! I wanna try it soon! How much oil do you start off with?
I’ve been experimenting with both the regular and wheat TJ’s dough for years and can’t seem to get it right. The two main issues I seem to have is not being able to roll/stretch it out thin enough (I have the bounce-back problem) despite letting it sit out for up to 2 hours; and having a wet mess in the middle of the pizza, with a perfectly cooked exterior.This could be the sauce (TJ’s marinara) or the cheese (fresh buffalo mozzerella) – any advice would be very appreciated!
Incidentally, tonight I tried baking the pizza dough without toppings first for a few minutes to crisp the crust and that seemed to work fairly well.
any advice on bounce-back for dough and also wet in the middle pizza? I’m having problems with both, using the TJ’s dough.
lena b. -
no answers on the bounce back, but one tip i read on another board was to use the “fresh” mozzarella that doesn’t come in the liquid. it’s basically just shrink wrapped, and actually still says “fresh” on the side. but since it’s not stored in the liquid, it doesn’t leave a puddle.
another unrelated tip i’d pass on is to use this stuff called parmalat strained tomatoes. it’s this weird little box of tomato sauce you can get at safeway in the spaghetti sauce section. but it tastes exactly like pizza sauce. just salt it a touch, and it’s perfect. waaaaaaaaaaaaaaaay better than using marinara. and you can freeze the left overs.
believe i found both of those tips on the egullet boards….
Thanks, bwan. I’ve heard that Mario Batali uses the Parmalat sauce for pizza so perhaps I should try it as well!
I haven’t used the TJ product, but for the Fresh & Easy Product I have success rolling it between two layers of saran wrap with a rolling pin. Tossing optional. I also like to store it in the refrigerator for a week, it gets puffier over time.
I like to use a thyme/sesame seed or chopped garlic topping rather than traditional pizza toppings. Sometimes sliced fresh tomatoes, eggplant and kalamata olives. I don’t do much cheese.
LOVE IT!!! Indestructable Pizza Dough!
I forgot and left an unopened bag out for 24 hours, it was swollen like a Blow Fish, I opened it and it smelled great, so I made a pizza!
All of these good comments are accurate.
The only new tip, is to buy a Pizza Peel ($8 ChefsToys) so you can slide your Pizza onto a Pizza Stone ($9.99 Kmart). You can make it in a pan, but then you’re not a Pizzailo or you!
If I have to explain Trader Joe’s; you wouldn’t understand :)
If you really want to understand the entire process, watch these free videos:
http://www.monkeysee.com/play/995-how-to-make-pizza
Last night I used the whole-wheat dough for the first time. I followed the blogger’s advice to flour it and leave it out for about 20-30 minutes. I agree that there were some issues with “bounce back” but I just kept rolling it into the corners of my pan and eventually I got it flat enough. I used Trader Joe’s pizza sauce and low-fat 3 cheese mix. For toppings I did half pepperoni (for the bf) and half mushrooms (pre-sauteed), red peppers and feta. Baked at 450 for about 15-20 minutes. It was outstanding
Has anyone tried TJ’s crust on the grill? I think the key would be a quick brush of olive oil before laying it on the grill. Thoughts?
A pizza stone is well worth the dough, I’ve used the same 16” stone for five or six years now and it realy makes a differience. I use it both in the oven and the Q . Cooks evenly, stays hot, bring it to the table, always a hot piece. What else could you want.