Page 3 of 3 FirstFirst 123
Results 21 to 25 of 25
  1. #21
    You'll Never Walk Alone chu gar's Avatar




    Join Date
    Feb 2004
    Posts
    7,311
    Liked
    0 times
    Karma
    1000000
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    0 Post(s)

    Default

    Quote Originally Posted by daxx1313 View Post
    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.
    That's what the pro's do

  2. #22
    fantastic hair. lunchbox's Avatar




    Join Date
    Dec 2006
    Posts
    8,832
    Liked
    893 times
    Karma
    1326545
    Mentioned
    2 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    240 Post(s)

    Default

    my husband stretches the dough out with his hands and uses a pizza stone, too! the stone really does make a difference.

    I like that garlic herb dough at tj's but my husband prefers the plain one.

  3. #23
    Genghis John
    Guest

    Default

    Quote Originally Posted by chu gar View Post

    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.
    I use a pizza stone on my bbq

  4. #24
    #1 fan VEGASKING's Avatar




    Join Date
    Apr 2001
    Posts
    2,993
    Liked
    41 times
    Karma
    1005000
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    8 Post(s)

    Default

    Damn dough sat out all day and it still wouldn't stretch for ****. Used my hands to start because thats all I normally need and then tried a pin. Ended up having to use two packages and combining two skinny ovals into a round shape. Could have used a few minutes of pre-baking since it was pretty thick but still ended up pretty good. Dough was a nice flavor and a change of pace.

  5. #25
    See disclosure notice




    Join Date
    Apr 2003
    Posts
    6,010
    Liked
    684 times
    Karma
    13525000
    Images
    5
    Mentioned
    4 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    145 Post(s)

    Default

    Quote Originally Posted by VEGASKING View Post
    Damn dough sat out all day and it still wouldn't stretch for ****. Used my hands to start because thats all I normally need and then tried a pin. Ended up having to use two packages and combining two skinny ovals into a round shape. Could have used a few minutes of pre-baking since it was pretty thick but still ended up pretty good. Dough was a nice flavor and a change of pace.
    It takes a bit of work to learn how to slap out dough. I worked at a pizza place for... geeze... almost two years. You litterally have to slap out dough for hours and hours to hone the art of it. Yes there is an art to it.

    Did you follow the steps I listed earlier? That usually works. If you follow the steps and let it sit out for a little bit after being in the fridge for the 3 hours it will rise a little and make it easier to pound and slap out.
    I use a couple of other tricks to make the pizza nice and thin on the stone. I use a silpat. It's a flexible silicon baking sheet that the dough doesn't stick to. I pound out the dough and place it on the sheet and place it directly on the stone. When the bottom of the pizza doesn't stick to the sheet anymore, you slide it off and let it finish cooking on the stone. You get the great crust from the stone and don't make a mess. Win win!
    I think I'll make some for lunch tomorrow.



    just because
    Disclosure Notice: The above listed post is that of a disgruntled hockey fan on the internet and in no way should be taken as truth or any substance. It does not reflect the views of the host website or its sponsors. If you are offended, please take a moment to reflect on what was written, and then ask yourself whether or not there should have been a “/sarcasm” next to the statement. If you feel the poster took the comment too far, write a letter to Santa. Maybe that will help.
    Now go away.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •