Groundhog66
Babbling Farker
I stopped by mt local TJ's, and picked up some dough for this weekend. I decided to try all varieties, they have regular, wheat and garlic & herb. Have any of you tried this stuff? If so, how did it work for you?
Trader Joe's Pizza Dough
- Thread starter Groundhog66
- Start date
JONESY
is one Smokin' Farker
I use it all the time. It’s a little starchy and needs to proof at room temp for quite awhile. I usually make 2 small pies out of each package. It’s also a little “sticky” and hard to get off of your peel onto the stone, so I always start it on parchment for about 2-3 minutes, then slide the parchment out which can be used on the next pizza. Good luck and let us know how it works. Seriously, parchment paper is the key!!!
Cast Iron Chef
is Blowin Smoke!
I haven't tried TJ's yet. You live in CA you might have a Fresh N Easy near you. They have a good pizza dough as well. I find it best to buy and use same day. Also need to get it to room temp and raise a little.
zydecopaws
Babbling Farker
Works great as long as you use it within a day or two of bringing it home from the store. And the parchment paper suggestion above is a good one... :thumb:
smokin joe's and son
Is lookin for wood to cook with.
I use the TJ regular dough all the time. I usually divide into 2 and let come to room temperature and rise before rolling out. I use some flour on a cutting board and rolling pin to keep it from sticking. I then use some semolina flour or corn meal on the pizza peal before I lay the dough down. This make is slide off the pizza peal right onto the pizza stone. I love grilling pizza on the weber too. I use lump, and get my pizza stone as hot as possible. Pizza cooks in 5 minutes or so. Really crispy dough and nice flavor. Joe
Groundhog66
Babbling Farker
I am glad this dough is getting some good feedback, I am looking forward to trying it this weekend.
That's pretty much my experience, too. I have used corn starch on the peel and it worked fine, but parchment is easier.
I like the garlic and herb best. the wheat is good, but, well, wheaty :-D It did make a nice crust for a reuben pizza, however.
Groundhog66
Babbling Farker
Ooooh, more info on this one please?
btcg
Babbling Farker
Keey some flour handy when working with it. It really helps.
Groundhog66
Babbling Farker
Gonna try this dough today, how long do you suppose it needs to proof before I use it?
GrillinFool
Full Fledged Farker
The first time I used this stuff, I found out about how sticky it can be. This pizza didn't come out so circular trying to get it onto the pizza stone:
Did that on a Kettle. It was spectacular. Fresh tomatoes and basil leaves from my garden.
Did that on a Kettle. It was spectacular. Fresh tomatoes and basil leaves from my garden.
Carbon
is Blowin Smoke!
It's good dough. It's my emergency dough, if I need dough right away, as I have 2 TJ's within minutes from where I live. I usually let it sit for at least an hour to bring up to room temp.
gtsum
Babbling Farker
make your own..it is easy and so much better...plus you control all the variables in making the dough...it can be light and airy, thick and heavy, you name it. Different flours and kneading techniques make a huge difference. I used to buy store bought dough (TJ and the some at wally world) until I started making my own..there is no comparison really
I second that! TJ's is OK dough, but doesn't compare to homemade.
zydecopaws
Babbling Farker
IIRC, the package instructions say to take it out of the refrigerator and let it sit for about 20 minutes before using.
Southern Home Boy
is Blowin Smoke!
I use it all the time, but like everyone has said, you've GOT to let it get to room temp before you can really use it.
I like the garlic and herb best, but the wheat crust is the easiest to work with from my experience.
Kneading it several times on a heavily floured board helps a LOT with the stickiness aspect, but using the parchment paper is something I never thought of.
I'll definitely be doing that next time, for sure.
I like the garlic and herb best, but the wheat crust is the easiest to work with from my experience.
Kneading it several times on a heavily floured board helps a LOT with the stickiness aspect, but using the parchment paper is something I never thought of.
I'll definitely be doing that next time, for sure.
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