View Full Version : TJoe's pizza doug
08-28-2005, 11:42 PM
Has anyone used Trader Joe's pizza dough? Do I have to let it rise again before using and after shaping into a pizza? Any information would be helpful..Thanks....
08-29-2005, 12:02 AM
Nope, you don't have to let it rise. The work's all done for you. Just put on your toppings and bake away! I think the label does say you're supposed to let it sit outside the fridge for 15-20 min. before rolling it out.
08-29-2005, 09:52 AM
I've used it before too - just let it warm up a little and its ready to go! Its good stuff!
08-29-2005, 11:07 AM
I opened this to see who Pizza Doug is :D
I've used it-it's good stuff!
08-29-2005, 11:09 AM
I opened this to see who Pizza Doug is :D
Me, too! :D
I agree, the pizza dough is very easy to work with and a lifesaver when you're pressed for time. Much better than that dough-in-a-can stuff from Pillsbury.
08-29-2005, 12:30 PM
FYI, it freezes well too! We don't live really close to TJ's, so we buy several and chuck them into the freezer. Pull it out a day or so ahead and then go ahead with the instructions.
funny--I came here with a question on the same subject! I tried TJ's whole wheat pizza dough tonight for dinner. I say "tried" because it was pretty much a failure. One batch I cooked on a pizza stone (it stuck miserably and even after cooking for almost 20 minutes was still really doughy). The second one I cooked on an oiled jellyroll pan--the crust was thinner but it STILL didn't cook right--15 minutes and the top was done, but the crust was soggy and raw in the middle still. (And this one was paper thin in spots!) Now, I am by no means a baker so there is plenty of room for operator error. However, my oven is pretty new and I haven't had any problems with it being "off" temperature wise. I guess I should have pre-baked it, but figured since it was the first time I'd just follow the directions.
thanks for any tips!
08-29-2005, 08:23 PM
I have also experienced some colossal disasters with the TJ's dough...I had always had trouble with middle staying doughy, so last time I attempted to partially cook the pizza on a cookie sheet, then slide it onto the oven rack for the last half of the baking. While sliding, a small hole formed in the bottom of the dough, which turned into a crater once the pizza was transferred. most of the toppings and cheese fell through this hole as it enlarged, and the whole thing ended up looking like some sort of squashed calzone on the bottom of the oven. needless to say, I would be open to any tips as well.
08-29-2005, 08:45 PM
Thanks for all the information...I will let you all know how it goes.
08-29-2005, 09:16 PM
It works really well on the grill. I don't think I've used it much in the oven.
08-29-2005, 09:34 PM
We bought both the regular and ww dough recently. The regular dough worked great and tasted good. The ww was not a pretty sight. It was hard to stretch, didn't cook/bake through and didn't look nice. While I would buy the regular dough again, I won't buy the ww. Not worth the effort.
Hope this helps you to know that it wasn't you or your oven causing the problem! :)
08-29-2005, 10:20 PM
Interesting. We buy the ww TJs pizza dough all the time and have never had a problem. I roll it out thin, prebake it on my stone for about 10 minutes, top, then bake again until nice and browned and crispy. We love it, and it's super convenient.
08-30-2005, 08:19 AM
It sounds like your oven might be having a problem with the lower heating element. Do you have gas? Maybe you are just getting the reflected heat on the bottom and that is not enough to cook the crust on the bottom. Though that would probably make a great batch of cookies, because my cookies always get too brown on the bottom (boo hoo).
We use the Whole Wheat pizza dough as well and have never had a problem. I put garlic flavored olive oil down on the counter and roll out the dough to the size of a small dinner plate. Then I roll the edges inward to create a higher edge. I toss a scant handfull cornmeal on my baking stone and place the dough in the center. I then prebake the crust in a HOT oven ( around 400) for about 8 minutes. I take it out, put on toppings and put back in oven until cooked which is usally 6-8 more minutes.
thanks everyone! My BF and I decided it would probably be worth trying one more time, prebaking the crust first... so we'll see. And actually he heated some leftovers up in the toaster oven today--said two cycles on "toast" and they were about perfect!
08-30-2005, 12:42 PM
I had the same problem with the TJ pizza dough. It was a total disaster. Now I did not roll it out, but I pressed it out onto my pizza pan. Maybe that was a mistake. It stuck so bad on the pan and was very doughy in other areas. I think it was the regular pizza crust and not the whole wheat.
08-30-2005, 12:53 PM
For those of you who have had trouble with this dough, is there a possibility that you mistakenly bought the low-carb version of TJ's dough? I used the low-carb once this summer because they were all out of the regular, and the disaster was very similar to what you describe--very doughy, kept getting holes in it, and the flavor was terrible. It also got these HUGE bubbles all over while cooking.
For the regular stuff, prebaking the crust for 7-8 min. is a definite must for me.
08-30-2005, 01:33 PM
I'm curious about this as well. I've tried one of their flavored doughs before, and it didn't turn out well; doughy and undercooked in the center. However, I don't think I prebaked it at all. So it looks like the trick is to pre-bake it. Hmm. I'm looking for a pizza dough for company next week, and I'm debating if I should risk using this one.
08-30-2005, 01:36 PM
funny--I came here with a question on the same subject! I tried TJ's whole wheat pizza dough tonight for dinner. I say "tried" because it was pretty much a failure. One batch I cooked on a pizza stone (it stuck miserably and even after cooking for almost 20 minutes was still really doughy).
lily, I am wondering if your pizza stone was not pre-heated. I had this happen to me once, and it was because I was putting the dough on a cold pizza stone.
08-30-2005, 01:40 PM
I use it too and yes, it does need to be brought to room temperature 1st or it won't roll out very well. Lily, you may want to roll your pizza dough out onto parchment, then put it onto your pre-heated stone. Grace shared this hint ages ago and it works really well.
08-30-2005, 01:46 PM
We've only tried the whole wheat version, but every time I've used it, I pat it all over with extra flour and then roll it out on a well-floured surface. I sprinkle the pan/tray with cornmeal to add a little extra crisp to the crust. We also pre-bake for 7-8 minutes prior to topping.
Powered by vBulletin® Version 4.2.0 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.