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re: Best store bought pizza dough and pizza sauce?
Posted on 9/22/20 at 6:17 am to hungryone
Posted on 9/22/20 at 6:17 am to hungryone
quote:
Can't recommend a storebought dough bc pizza dough is quite possibly the easiest bread product to mix at home. It's better if made in advance by several days & flour/yeast/salt are dirt cheap.
Can we get some instructions?
1
Posted on 9/22/20 at 7:36 am to indytiger
quote:
Can we get some instructions?
500g AP flour, 350 g water from the tap, 15 g salt, 1 g yeast. Put in a big bowl, stir w hand or wooden spoon until no dry flour remains. Cover, rest 12 to 18 hrs. It should double in size. Scrape from bowl, divide into 4 equal parts. Shape each part into a ball, place each ball into an oiled storage container. You can use it immediately (well, after about a 20 min rest or it won’t stretch/shape evenly), or Refrigerate for a couple of hours, Or refrigerate for up to 3-4 days.
This is the standard Jim Lahey dough. If you want pics, video, etc, go look at Serious Eats: LINK
Posted on 9/22/20 at 7:36 am to Chucktown_Badger
I’d buy some local pizzas and slip them in the grill right before they get there and then pull them off. You will be a hero they did not know they needed.
This post was edited on 9/22/20 at 7:45 am
Posted on 9/22/20 at 8:02 am to xXLSUXx
quote:
Have heard the Trader Joes pizza dough is the way to go. Not sure about sauce, interested to see opinions on that since it varies whether you like a sweet red sauce or not.
Trader Joe's dough and PESTO sauce!!
Posted on 9/22/20 at 8:07 am to Rouge
quote:
Call your local pizza shop. They will often sell you dough and sauce
Hell, I heard they'll even sell you an entire pizza already cooked.
Posted on 9/22/20 at 9:36 am to hungryone
quote:
500g AP flour, 350 g water from the tap, 15 g salt, 1 g yeast. Put in a big bowl, stir w hand or wooden spoon until no dry flour remains. Cover, rest 12 to 18 hrs. It should double in size. Scrape from bowl, divide into 4 equal parts. Shape each part into a ball, place each ball into an oiled storage container. You can use it immediately (well, after about a 20 min rest or it won’t stretch/shape evenly), or Refrigerate for a couple of hours, Or refrigerate for up to 3-4 days.
This is the exact kind of "easy" I don't want to deal with. I'd rather throw money at the problem.
Posted on 9/22/20 at 9:37 am to t00f
quote:
I’d buy some local pizzas and slip them in the grill right before they get there and then pull them off. You will be a hero they did not know they needed.
I'm not above that, but this is going to be a pizza making party...not unlike you'd do with children, just with college football and a ton of booze.
Posted on 9/22/20 at 10:53 am to Chucktown_Badger
My BiL does wood fired pizzas almost once per week, and he gets his dough from Whole Foods. I assume he does the same for the sauce, but not sure.
Posted on 9/22/20 at 11:19 am to hungryone
Preach, HO.
I make that recipe twice a month or so, easy enough to scale up for a crowd. Takes about 5 minutes of active work the night before you want pizzas. Costs maybe $1.00 in raw ingredients (and that is a stretch - no pun intended). Produces a fantastic dough.
If you are going to to the trouble to make pizzas at home, memorize that technique.
I make that recipe twice a month or so, easy enough to scale up for a crowd. Takes about 5 minutes of active work the night before you want pizzas. Costs maybe $1.00 in raw ingredients (and that is a stretch - no pun intended). Produces a fantastic dough.
If you are going to to the trouble to make pizzas at home, memorize that technique.
Posted on 9/22/20 at 11:33 am to Chucktown_Badger
quote:
This is the exact kind of "easy" I don't want to deal with. I'd rather throw money at the problem.
Stirring and waiting is hard? If you’ve got a legit WFO and not a gas powered one, then fire management is way way more of a PITA than stirring.
I throw money at the toppings, me.
Posted on 9/22/20 at 12:36 pm to Chucktown_Badger
quote:
I'm way too lazy to make homemade dough and sauce
That's like 5-10 minutes of prep, just do it. I need to do that tonight myself, I do like 4 pizzas worth at a time and let em rise in my extra fridge and grab one when I don't feel like spending time making dinner.
Posted on 9/22/20 at 12:45 pm to hungryone
quote:
Stirring and waiting is hard? If you’ve got a legit WFO and not a gas powered one, then fire management is way way more of a PITA than stirring.
I've got the pizza oven attachment for my Green Mountain Grill. I've gotten that stone up to 900 degrees before (which we found was too hot).
And yeah, sourcing a bunch of ingredients, messing up the kitchen, stirring/waiting is more than I have time to do right now. I've got a bunch of proposals due this week that will have me working into the evening, plans with a buddy to watch the cubs game tomorrow, need to also clean my place before the weekend, and dinner plans with the lady friday night. Which is why I asked about store bought options for the dough and sauce.
This post was edited on 9/22/20 at 12:46 pm
Posted on 9/22/20 at 1:17 pm to Chucktown_Badger
Probably been said and not scrolling through but the dough from either Trader Joe's or Reginelli's is a great choice.
Posted on 9/22/20 at 1:26 pm to Chucktown_Badger
I just get the Wal-Mart 4-cheese pizza and add whatever topings and additional cheeses that I want.
Posted on 9/22/20 at 1:28 pm to Chucktown_Badger
For the sauce use tomato puree. For a 28oz can add
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp oregano
1 tsp sugar
Alternately, you can buy a number 10 can of pizza sauce at Restaurant Depot if you have one nearby.
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp oregano
1 tsp sugar
Alternately, you can buy a number 10 can of pizza sauce at Restaurant Depot if you have one nearby.
This post was edited on 9/22/20 at 1:34 pm
Posted on 9/22/20 at 2:35 pm to Chucktown_Badger
quote:
And yeah, sourcing a bunch of ingredients, messing up the kitchen, stirring/waiting is more than I have time to do right now.
Yeah flour, salt, yeast, and water is so many ingredients.... Guessing you don’t have a nice kitchen aid with a dough hook. Takes like no effort to do dough with barely a mess.
Sauce is easy too, just get a can of peeled whole San Marzano and break em up with your hands and some salt if you want Classic style. Add some pepper, sugar, olive oil, and oregano if you want a bit more in your sauce.
Sauce and dough are all made from normal shite you should have in your pantry.
This post was edited on 9/22/20 at 2:42 pm
Posted on 9/22/20 at 2:43 pm to hungryone
quote:
500g AP flour, 350 g water from the tap, 15 g salt, 1 g yeast. Put in a big bowl, stir w hand or wooden spoon until no dry flour remains. Cover, rest 12 to 18 hrs. It should double in size. Scrape from bowl, divide into 4 equal parts. Shape each part into a ball, place each ball into an oiled storage container. You can use it immediately (well, after about a 20 min rest or it won’t stretch/shape evenly), or Refrigerate for a couple of hours, Or refrigerate for up to 3-4 days.
Nevermind, found what I needed on Lahey's website. Now I've got about 20 different pizzas I want to make.
This post was edited on 9/22/20 at 2:52 pm
Posted on 9/22/20 at 9:42 pm to Chucktown_Badger
I make my own dough normally. Got lazy and did Trader Joe’s once. Kids told me don’t ever do that again. Did not like it.
Posted on 9/23/20 at 2:16 pm to hungryone
Why the AP flour? I bought a bag of All Trumps flour that I use for bread and pizza dough.
Posted on 9/23/20 at 2:27 pm to chryso
I don’t like a high gluten flour for a wood fired oven crust—I prefer a more crisp-tender result rather than chewy. I will use higher gluten flour for a big NY style pie, though.
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