Quote:
Originally Posted by Obejuan
We actually had 5 or 6 packages of those given to us today. Garlic & Herb. I hope it's as good as you guys say it is.
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Quote:
Originally Posted by Obejuan
We actually had 5 or 6 packages of those given to us today. Garlic & Herb. I hope it's as good as you guys say it is.
The garlic and herb is a little herby(sp?), but it's good. The plain is the best.Quote:
Originally Posted by VEGASKING
Let the **** sit out for hours to rise. They don't use a quick yeast like you are used to.
I've used this recipe with decent results from my Kitchen Aid....
Jay's Signature Pizza Crust Recipe - Allrecipes.com
We generally make a pasta on monday or tuesday and save the red sauce to use for pizza. TraderJoes pizza dough costs a bit over a buck and is not too shabby at all.
Brilliant website though....I will be trying these tips out soon.
Quote:
Originally Posted by Cross Traffic
Cheers! will try it after i try varasanos version... i have Kitchen Aid as well.
Personally, I go for easy pizza. Ready-made crust (thin),
Buitoni Alfredo Sauce as base, two-thirds bag of grated Italian cheese, top with loads of fresh pepperoni, top with rest of cheese. 450 degrees until cheese is melty and dripping off the edge. Delicious!!!!!
Cholesterol hell but taste heaven.
I use the Trader Joes pizza dough all the time, and I have a trick.
1) take dough out of plastic bag and form into a ball by rolling it into itself (sorry it sounds odd) and place on a plate and cover with plastic wrap and leave it out on the counter
2) after dough has risen a little (approx 20 - 30 min) split in half and perform procedure again but place the dough in the frige for at least three hours. Use within 24 hours.
Pound out the dough the way you like it (thin crust for me) and cook it on a pizza stone. VOILA! Great pizza dough.
Here is a question re TJs Dough....
When using the Dough how many inches do you generally roll it out?
Going to use it tomorrow and just came to ask how long it needs to sit out? Only options are take it out at 7am or maybe around 2pm. Need it to be ready to rock by 4:30 or so.
Don't use a roller. Sure, if your dough is hard, you can get it started, but the best method is use this roller that has spikes on it...this softens it, then pick it up, and use your fists to spread it out, then slap it back and forth. Once you get it flat you can spread it out flat, then you use your fingers to pinch the edges, and this forms the crust. Yeah, I know it's hard to visualize, but I am sure there are several video's on youtube.Quote:
Originally Posted by Hipcheck
I learned this because I worked in a pizzeria for a bit (and yeah,for the sole reason of wanting to know how to make a great pizza). At home I use the TJ dough a lot, but I sometimes make my own. I also use a pizza stone (Pizza Stones | How To Use A Pizza Stone) It really helps, since I can never get my oven hot enough.
