Hot!The best "store-bought" pizza dough ... discovered!

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MetroplexJim
Filet Mignon
2011/10/08 19:07:17
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 and Randall's in Texas).  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"?
Foodbme
Porterhouse
Re:The best "store-bought" pizza dough ... discovered! 2011/10/08 19:32:46

I'll have to check our Safeway store down the road and see if they carry it. Sounds good. Will report back
Twinwillow
Sirloin
Re:The best "store-bought" pizza dough ... discovered! 2011/10/08 19:51:00
Jim, The venerable old Tom Thumb stores in the DFW area are indeed now owned by Safeway. Not that that's a bad thing. I'll look for the pizza dough you mentioned and see how it compares to the $1.00 raw pizza rounds I get from Brothers Pizza a block from my house in Dallas.
ynotryme
Double Cheeseburger
Re:The best "store-bought" pizza dough ... discovered! 2011/10/08 21:09:33
We Italians also use pizza dough to make
Pizza fritte aka fried dough  tear dough into pieces  stretch drop into hot oil after brown sprinkle confectionary sugar or the sugar mixed with cinnamon
Sausage or pepperoni rolls stretch dough cover with meat of your choice then mozzerella. roll like a jellyroll pinch ends together brush with an egg wash cook at 350 to golden brown. some people add fried peppers or greens cooked in oil with garlic when making sausage rolls
MetroplexJim
Filet Mignon
Re:The best "store-bought" pizza dough ... discovered! 2011/10/09 10:26:37
Twinwillow

Jim, The venerable old Tom Thumb stores in the DFW area are indeed now owned by Safeway. Not that that's a bad thing. I'll look for the pizza dough you mentioned and see how it compares to the $1.00 raw pizza rounds I get from Brothers Pizza a block from my house in Dallas.

Yes, the label on the dough at "my" Tom Thumb reads (like a lot of other stuff in the store) "Safeway Select".
 
 
mar52
Sirloin
Re:The best "store-bought" pizza dough ... discovered! 2011/10/09 14:09:05
Our Vons/Pavilions must be Safeway as their ice cream is labeled Safeway Select.  I'll have to give it a try. Thanks!
 
On a side note, I've tried the pizza dough from Trader Joe's and did not like it.
David_NYC
Double Chili Cheeseburger
Re:The best "store-bought" pizza dough ... discovered! 2011/10/09 23:58:32
Marlene,
Von's was acquired by Safeway around 1997. Safeway even went "shopping" here on the east coast - they bought the Genuardi's chain in the Philadelphia area a few years ago. Interestingly, that Safeway Select ice cream is made in a Safeway-owned plant and makes it all the way to the Genuardi's stores on the east coast.
 
I see those dough balls are also in the ad for the Safeway stores in Maryland/Virginia (but not at Genuardi's). Might get some on the next trip down there.
post edited by David_NYC - 2011/10/10 00:15:23
mar52
Sirloin
Re:The best "store-bought" pizza dough ... discovered! 2011/10/10 00:34:32
THanks for that information, David.
 
I must buy a bag!
SeamusD
Double Chili Cheeseburger
Re:The best "store-bought" pizza dough ... discovered! 2011/10/10 16:47:21
I've never run into a particularly bad bag of pre-made dough from any grocery store around here, but I don't buy it very often. I will more often buy a bag of small flat bread rounds, lightly coat them in olive oil (both sides), add the sauce, cheese, and any toppings. It's not exactly like traditional pizza crust, but it tastes good and has a good bite to it. They keep longer than raw dough also.
David_NYC
Double Chili Cheeseburger
Re:The best "store-bought" pizza dough ... discovered! 2011/10/12 21:01:02
I had a friend come visiting from Virginia, so I asked him to pick up  one of those Safeway Select dough balls. It was labeled Traditional Pizza Dough. He says there at least two other varieties, White Wheat and Garlic and Herb. Regular price is $1.69.
For a supermarket deli pizza dough ball, this one is really good. There are some chains on the east coast that sell dough balls made in the NYC area that come out close to NY slice joint pizza. The Safeway Select also came out fairly close to NY slice joint pizza. It handled beautifully and had a good taste.
Rusty246
Double Chili Cheeseburger
Re:The best "store-bought" pizza dough ... discovered! 2011/10/13 13:24:21
Publix pizza dough is good, it's more like $2.35 a bag though.  Haven't seen it on sale yet but aren't always looking either.
 
ynotryme
Double Cheeseburger
Re:The best "store-bought" pizza dough ... discovered! 2011/10/13 16:44:13
In Central New York, the grocery storesnot only sell their brands but bags of dough from the local bakerys
GCD1962
Hamburger
Re:The best "store-bought" pizza dough ... discovered! 2011/10/13 21:02:35
Trader Joe's has an excellent pizza dough. Other good sources are local Italian run bakerys. When we travel to RI, up on Federal Hill is Scialos bakery which has a great pizza dough (that can be frozen at home for later use)
valboy
Junior Burger
Re:The best "store-bought" pizza dough ... discovered! 2011/10/13 21:41:18
I do not like Trader Joe's pizza dough at all.  I find that it makes for a real tough and quite tasteless crust.
MetroplexJim
Filet Mignon
Re:The best "store-bought" pizza dough ... discovered! 2011/10/15 17:52:42
David_NYC

I had a friend come visiting from Virginia, so I asked him to pick up  one of those Safeway Select dough balls. It was labeled Traditional Pizza Dough. He says there at least two other varieties, White Wheat and Garlic and Herb. Regular price is $1.69.
For a supermarket deli pizza dough ball, this one is really good. There are some chains on the east coast that sell dough balls made in the NYC area that come out close to NY slice joint pizza. The Safeway Select also came out fairly close to NY slice joint pizza. It handled beautifully and had a good taste.

 
We have the same three varieties down here in Texas; same price, too.
 
Glad to know that they approximate a NYC slice. 

MetroplexJim
Filet Mignon
Re:The best "store-bought" pizza dough ... discovered! 2011/10/15 17:57:34
valboy

I do not like Trader Joe's pizza dough at all.  I find that it makes for a real tough and quite tasteless crust.

We felt the same about Trader Joe's dough back when we lived near several TJ's in McLean, VA.
 
If I had to guess, their dough was frozen, then thawed for sale.
 
We are still waiting for a TJ's in Dallas!
TnTinCT
Cheeseburger
Re:The best "store-bought" pizza dough ... discovered! 2011/10/16 09:33:13
Here's a question - we have tried many different store-bought doughs, with varying results from excellent to just ok.  I always find the dough to be very difficult to stretch (e.g. snaps back), yet watching many of the pizzerias or on TV pizza places seem to push their dough out and it stays that way ;-) Wondering if anyone has any ideas? We've tried adding flour, different temps, etc.
MetroplexJim
Filet Mignon
Re:The best "store-bought" pizza dough ... discovered! 2011/10/16 10:40:18
TnTinCT

Here's a question - we have tried many different store-bought doughs, with varying results from excellent to just ok.  I always find the dough to be very difficult to stretch (e.g. snaps back), yet watching many of the pizzerias or on TV pizza places seem to push their dough out and it stays that way ;-) Wondering if anyone has any ideas? We've tried adding flour, different temps, etc.

 
What the "pizzaoli's" do by tossing, Mrs. Metro achieves by using a 24" French rolling pin on a lightly floured granite counter.  When the dough is rolled out to her desired thickness, she trims the excess to a size that will more than cover (the excess used to pinch into the edges of the pizza) the pre-heated to 450, lightly covered with corn meal, 16" stone.  Top and back into the oven for 12 minutes. 
 
When the pizza is done, cut into slices and place on a cookie rack for serving.  that keeps the crust crisp right doen to the last slice.

ynotryme
Double Cheeseburger
Re:The best "store-bought" pizza dough ... discovered! 2011/10/16 16:04:29
room temperature works best
post edited by ynotryme - 2011/10/16 16:06:14
MetroplexJim
Filet Mignon
Re:The best "store-bought" pizza dough ... discovered! 2011/10/17 07:19:28
ynotryme

room temperature works best


By that, do you mean to let the dough (which is purchased from the refrigerated deli case) come to room temperature before beginning to "work it"?
 
We'll give that a try.  Thanks.
MetroplexJim
Filet Mignon
Re:The best "store-bought" pizza dough ... discovered! 2011/10/29 10:25:49
Tried it again.  Same great result.
MetroplexJim
Filet Mignon
Re:The best "store-bought" pizza dough ... discovered! 2011/11/18 10:30:33
Has anyone else tried the Safeway Traditional Italian Pizza Dough?
pnwchef
Filet Mignon
Re:The best "store-bought" pizza dough ... discovered! 2011/11/18 11:04:58
I used to use a 1lb loaf of frozen Italian bread dough for Calzones. I would thaw, cut into three or four pcs and roll thin. Place you favorite pizza toppings/cheese/sauce on one side of the dough and bring the other end over the top and seal the ends. I would then egg wash the top and cook in a hot oven until golden brown. One of my favorite calzone fillings was Ricotta cheese, Spinach and Mozzarella cheese................have fun.,.........pnwc..
MetroplexJim
Filet Mignon
Re:The best "store-bought" pizza dough ... discovered! 2011/11/20 07:26:49
ynotryme

room temperature works best


Mrs. Metro says (from experience) that store-bought dough is:
 
a) easier to work when it is chilled and
b) the chilled dough yields a crisper finished product.
Re:The best "store-bought" pizza dough ... discovered! 2011/11/20 11:56:12
Ever try Thomas's English Muffins for mini Pizzas? Pretty good eats!
 
RandiMichelle
Junior Burger
Re:The best "store-bought" pizza dough ... discovered! 2014/01/09 12:10:30
Agreed!  Safeway Select makes THE BEST store bought pizza dough - traditional, garlic and whole wheat, all delicious!  And for a buck?!  Can't beat it.  Unforch, all Dominicks stores recently closed up in Chicagoland... which brought me here, Googling "best store bought pizza dough".  Shoot!
 
So uh... any pizza dough recipes to share?  I was gifted a Lodge cast iron pizza pan and beautiful acacia peel for Christmas that I was hoping to use frequently (with Safeway Select dough)...
rumaki
Double Chili Cheeseburger
Re:The best "store-bought" pizza dough ... discovered! 2014/01/09 13:00:07
Lynne Rossetto Kasper's recipe is easy, and you can make it on fairly short notice:
 
http://www.splendidtable....assic-pizza-margherita
Davydd
Sirloin
Re:The best "store-bought" pizza dough ... discovered! 2014/01/09 15:00:50
The only store bought dough I ever tried was Trader Joe's. It's OK but not great. I always make my own. It's easy enough to do. I started out in high school making my own pizzas with the Chef Boyardee in a box mix and really learned working for Chuck Martin's Pizza in Speedway, IN working all day long to get ready for a 5 PM opening take out only.
 
I have a very simple Neapolitan recipe that Punch Pizzeria in the Twin Cities claims to use for their wood-fired VPN certified pizzas. It has been my mainstay.
 
Their dough recipe:
 
500 gr flour, Caputo 00 is best but unbleached all-purpose or bread flour will do
325 gr filtered water to give 65% hydration
5 gr salt
1.5 gr dry active yeast (that's also known as bread machine or instant)
 
That recipe will make two 14" pizzas which are about the largest you can put on a wood peel or as many as four small 10-11" size personal pizzas. The Caputo 00 flour is hard to come by and is usually not sold in stores other than specialty Italian. I found but one source in the Twin Cities in Northeast Minneapolis (Delmonico's Italian Foods). That is a flour required for Neapolitan VPN certification and high temperature wood-fired baking. The all-purpose or bread flour works fine for lower heat. Either one works. The prep is more important for successful pizza dough. Adding a tablespoon of extra virgin olive oil helps with the low heat pizzas.
 
I've learned to measure everything in grams instead of going by volume because the hydration ratio is important to get consistent results because volume can vary with temperature, humidity and how accurately you can measure and pack flour.
 
I bake directly on a pizza stone with as high heat as I can achieve. Supposedly 550 in my electric oven and 660 in my new table top Breville Pizza Maker. Wood-fired should shoot for 800. I've also baked on pans (no longer) and on pizza screens. I prefer that initial crust spring from the high stone heat and the subtle charring of the crust baking directly on a stone. Of course there is an added art (experience) of handling a wood peel, prepping the pizza and sliding it off the peel onto a stone. It is not easy especially for the large pizzas.
 
The ferment is important. Usually an initial rise taking about 1-1/2 hours is best. You can ferment overnight in a refrigerator as well. It is best to make your crust at room temperature. In checking with the experts there is no harm in freezing dough. You just have to prep properly after removing it from the freezer like overnight in the refrigerator and then an hour or two in room temperature. In fact I am thinking about making up several dough balls and freezing them in advance to shorten my prep time on those spur of the moment days.
 
I just added to my pizza ramblings, growth and experience in this 7 year old  thread this morning.
 
Another Saturday, Another Pizza
RandiMichelle
Junior Burger
Re:The best "store-bought" pizza dough ... discovered! 2014/01/10 17:13:46
Thanks, rumaki!
 
Very thorough, Davydd.  I appreciate that!  I didn't care for the Trader Joe's store-bought dough either.  We've quite a few speciality markets in Chicagoland - I'll be checking Rubino's for the Caputo 00 flour.  Thanks for the tip!  Do you use corn meal on your wood peel?  And after baking, do you return to, slice and serve from the peel, as well?  I'm a novice here!  ...but excited to use my new Christmas gifts to the best of their and my ability
Davydd
Sirloin
Re:The best "store-bought" pizza dough ... discovered! 2014/01/10 17:40:25
RandiMichelle

Thanks, rumaki!

Very thorough, Davydd.  I appreciate that!  I didn't care for the Trader Joe's store-bought dough either.  We've quite a few speciality markets in Chicagoland - I'll be checking Rubino's for the Caputo 00 flour.  Thanks for the tip!  Do you use corn meal on your wood peel?  And after baking, do you return to, slice and serve from the peel, as well?  I'm a novice here!  ...but excited to use my new Christmas gifts to the best of their and my ability

Cornmeal will burn. I prefer semolina flour as it is gritty enough to help slide off the peel. If you bake on a stone you can slide your pizza off onto a metal pizza pan or a cutting board easily and slice your pizza on it. A wood peel is too soft and would score badly with the pizza slicer. Any scoring is then going to inhibit sliding a pizza off. I dry wipe down my peel after every use. If any hydrated flour cakes on it I'll use a paint scraper to scrape it off. Never put a wood peel under running water or in water or use soap. At most you could use a wrung out damp cloth to wipe it down. The wood is too porous  for soap and will warp if it gets too wet.
 
With my baking stone, I scrape off any burned dough or cheese and toppings that spill on it and dry wipe it as well. Never wet it either because any trapped moisture could crack your stone on the next bake. It will eventually get pretty grungy looking. When it gets to that stage put it in the oven and run the oven cleaner. That pretty much does the job.
MetroplexJim
Filet Mignon
Re:The best "store-bought" pizza dough ... discovered! 2014/01/11 11:04:25
I am very happy that many of you have tried and have been pleased with the Safeway dough.
 
Prior to our discovering it, the best home-made pizza came from dough we picked up at our local (Allen, TX) Grimaldi's, where recently we enjoyed the best in-restaurant pizza crust ever.  (If you're on their e-mail list they send you a coupon for a large one topping pie -  an $18. freebie).  
 
For home use we have found the Safeway dough to be every bit as good and easier to handle.
 
BTW:  Mrs. Metro sprinkles the corn meal on the pre-heated stone just before she lays the raw dough on it.  The corn meal never burns.  Afterwards, we just rinse and wipe; our stone is so well seasoned that there is no way any water would be absorbed by it. 
ann peeples
Sirloin
Re:The best "store-bought" pizza dough ... discovered! 2014/01/11 11:05:20
The best store bought dough I have purchased is found at independent Italian bakeries and delis. Otherwise we make our own.
Davydd
Sirloin
Re:The best "store-bought" pizza dough ... discovered! 2014/01/11 12:11:58
I haven't a clue as to why you would put corn meal on a pre-heated stone. Corn meal, semolina flour or even regular flour is often used on a wood peel or flat sheet to give it some "lubricant" grit to slide a pizza off a peel or sheet onto a stone. Once a pizza is in contact with a hot stone it is not going to stick and the desire is to not have too much of the "lubricant" from the peel to get on the stone. Corn meal does burn more readily than semolina flour and neither adds anything to a pizza, IMO, but semolina flour does have a more simpatico taste to Italian, again IMO.
 
I am experimenting with prepping personal pizzas on parchment paper and putting pizza and parchment paper on the stone. Since parchment paper burns at 420 degrees you should slide it out from under after a couple of minutes if baking above 500 degrees. I read about another guy who sizes the parchment paper to be covered 100% by the pizza dough and claims the parchment paper doesn't burn that way since it is not exposed to oxygen. Of course everything will burn if you leave it in long enough.
MetroplexJim
Filet Mignon
Re:The best "store-bought" pizza dough ... discovered! 2014/01/12 08:09:58
My wife constantly "experiments"; the corn meal on the hit stone is just her latest "twist" and it has worked well so far. 
 
If something goes terribly wrong, Grimaldi's is only a short drive away.
porkbeaks
Double Chili Cheeseburger
Re:The best "store-bought" pizza dough ... discovered! 2014/01/12 11:13:34
NO cornmeal, NO flour, NO mess, and NO other "lubricant" needed. This is the peel to get. Watch the videos. This is exactly how it works.
http://www.superpeel.com/