Pizza dough

J

jimmyjazz

2,500+ Posts
I'm no baker. I refuse to make my own pizza dough. Does anyone know of a good source of pizza dough in Austin? I don't mind taking a lump and stretching/rolling it into a pizza crust, I just don't want to jump through all the hoops it takes to make the lump (correctly).

Pre-cooked crusts like Bobboli, etc. don't count. I'm thinking a restaurant might sell me some, but it's kind of an odd request. Any hints?

All things being equal, I'd prefer NY-style dough, a la Saccone's or Reale's.
 
Pour some sauce and cheese on some biscuits. Simple.

edit -- poor: pour (I'm too stupid to be a smartass)
 
I have not tried it, but I hear that Mandola's Market at the triangle also sells some pretty good dough.

Having said that, making your own dough is pretty easy (though you do have to plan ahead -- like the night before).
 
I have been thinking about trying pita pockets that you buy whole and slice in half thru the flat edge.

Pizza dough is not that hard if you have a mixer or food processor with a dough hook that will do most of the kneeding for you. Like was suggested about you can do it the night before and store it in the fridge. Take it out as you as you get home to let it come up to room temperature while you do other stuff.

PS: Look in the frozen food section for frozen pizza dough. The have frozen dinner roll and bread dough. You could probably use one of them to make your pizzas.
 
Look online for recipes that will fit with your breadmaker. It all depends on the size of it. You should also look online for your manual for your breadmaker if you can't find your's. It should have a simple dough recipe you can always adapt. The important thing is to make sure the water and any other liquids are first, flours and dry ingredients on top of that and last the yeast. You don't want the yeast to get wet too early in the process.
 
We tried the dough from Mandola's. It was pretty good, but a bit "dense", like the dough at Mr. Gatti's. (Of course it tasted better, but it just had that texture, like unleavened bread.)

My main complaint was the cost. A large ball was $6.00, which made a 14" pizza at best. Throw in $2 for a can of Muir Glen pizza sauce, and you're rapidly approaching the cost of a pizza from Austin's Pizza or something similar. Still, it's fun, and my family had a good time. I carmelized some white onions, shallots, and garlic, and they tasted fantastic.
 
Call any pizza place and see if they will sell you some dough. You might be able to swing a deal with a local mom and pop pizzeria.

Dough can be frozen and used for later.
 
Central Market also sells frozen pizza dough. Just go to the bakery and ask for some. It is in the freezer in back. Usually they are too dumb to know and have to ask a manager, but it is there. $1.99 per package I think?
 
I actually went to Central Market and they said all they had was pre-cooked crusts like Bobboli. I guess I should have asked a manager.
 
Sorry the Mandola's wasn't great.

Seriously though, making pizza dough is REALLY easy, and it freezes well so you can make a double batch and be prepared for the next go round.

There's a book out there called AMERICAN PIE, MY SEARCH FOR PERFECT PIZZA that has some great recipes and really interesting stories. It's the Legends of Texas Barbecue for pizzas. I highly recommend it.
 
Make sure your bread maker has a dough mixing setting..

Put a cup of water in first, then add a table spoon (T) of honey and 2T of olive oil. Take 2 3/4 cup of flour and spread it across the top of the liquids. Add one packet of yeast. I like to add a little more flavor so I usually throw in some dried oregano, garlic powder, red pepper flakes, and some parmesan cheese. Put the bread maker on dough only and set it and forget it. It will usually take an little over an hour.

Be sure to flour your hands when you pull it out of the machine. Flour your rolling surface and pin too.
 
By the way... After you roll the dough and put it on the pan, let it rise again for 15-20 minutes.

ACE restaurant supply has the best pizza pans in the world for 4 or 5 bucks. They are basically wire mesh. They allow the bottom of the pizzas to cook really well.
 
jimmyjazz -

the breadmaker is the way to go. Once you get the dough recipe down, you can experiment with it adding in different herbs, cheeses, etc. I just throw the stuff in there in the right order, set it to "dough", and leave it in the fridge until I'm ready to make pizza.
 
I've found that most neighborhood pizza joints will gladly sell you a ball of their dough for less than $3-$5 if you approach them right.

Hit them up during off-hours, mid-afternoon etc, and you usually have np.
 
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