Mrs. Metro makes a great home-made pizza using "professionally-made" dough and a pizza stone.
She pre-heats the stone to 450 while she rolls out the dough Neopolitan-thin on lightly floured granite. The stone is taken from the oven, placed on a rack,dusted with corn meal, and covered by the dough. She pinches the edges, adds the sauce & toppings, and puts it back intothe oven for 12 minutes. The result is always decent and sometimes most excellent, depending on the dough
With few exceptions most pizza restaurants will either "comp" dough or sell it to you for a few bucks of you ask as you pay your bill. But, of course, you aren't going to rush home and make another pizza so you put into the fridge for the next day. The best such dough we have gotten for the next day was from Grimaldi's
and a local place called "Sauce on the Square
". As my wife is a big Whole Foods
fan (no one is perfect!) we often use theirs with so-so results.
Then yesterday I hit the mother lode in, of all places, our local Tom Thumb
(for some reason Safeway
trades as Tom Thumb
). In their weekly ad my wife saw them offering a "new product": fresh pizza dough from their deli. Following orders, I went over and for 99 cents got a plastic baggie of their "Traditional Italian Style
" and the one who must be obeyed rolled, pinched, topped, and baked it soon after I returned home.
Bar none (and we've tried a bunch I haven't mentioned) it was by far the best we have ever tried! Even my last piece didn't sag a bit as I gripped it by the edge. (I resist a Viagra joke here).
So, whose "ready-made" dough works best for you?
If you try Safeway's
, am I exaggerating? Or did I just hit a "lucky batch"?