TJ dough

[BrianShaw]

Re: TJ dough

Oh... I've even been known to use the TJ sauce. It, however, seems to have become much too "pastey". It used to be better.

[BrianShaw]

Re: TJ dough

I'm not embarassed to say that I use TJ dough when I get a whim for pizza and failed to plan ahead by making dough. It actually works out good... and is MUCH better than no pizza at all. Only once did I get some that seemed "old and gray". I assume that it is made locally so I don't know how consistent it might be.

[Frances]

Re: TJ dough

... hehe ...

Nope, never bought dough!

I am shocked, absolutely shocked!!

I have cooked deep frozen pizza for the kids in my oven (only once, I swear! Well, maybe twice... They're so awful, I'm surprised the dome didn't collapse in disgust!)

The thing I often end up doing is being too tired or disorganised to make the dough a day in advance... and at its worst, the homemade dough has had tons of yeast and only an hour to rise. It still tastes sort of ok - but I don't know if your bought dough might not taste better in the end?

[RTflorida]

Re: TJ dough

you are an outcast In all honesty, I know where you are coming from. Between being "just plain busy" and traveling for work...pizza nights only seem to fall on Saturdays (with prior planning). Can't say I have gone the route of Trader Joes (probably only because we don't have them in FL), but I have tried the dough that Publix supermarkets sell here. Didn't have good success in the WFO.
I have actually resorted to ordering pizza (blasphemy) from the not so great NY style pizza place in town on several evenings when I had no dough and no time for fire building. A WFO is a wonderful thing, its a shame we can't slow down a bit and really enjoy having one, all the time.

RT

[dusty]

OK, I gotta come clean.
For my first few pizza parties I made lots of dough using my Caputo flour and all. It was delicious but very time consuming and required planning ahead - that is we couldn't decide to have pizza on a whim 'cause we had no dough.
Then one night we bought pizza dough at Trader Joes. It comes fresh in a 1 lb bag and they have white, wheat, and some kind of herb-garlic. We got white. It was very good. Light and delicate and ready right out of the bag.
I am ashamed to say that I haven't made dough since. I have had the same 2 lbs. of Caputo in the cupboard for months!
Has anyone else tried it? Or am I the only outcast.

dusty