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?