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I was at WF last week, and saw, by their pre-made pizzas, they have pre-made pizza dough for sale. It didn't have any instructions; I'm assuming I should bring it to room temp, let it rise, punch it down, then roll out (?)<br>
Anybody use their pre-made dough? How was it; are my assumptions, above, correct?
 

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I've seen that before, it always seemed pretty pointless to me. Surely it's easier (and cheaper) to just make pizza dough than wait for it to defrost??<br><br>
Sorry that wasn't very helpful...
 

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I haven't bought the WF dough but have purchased them from other grocery stores and local bakers/pizzerias. I don't let it rise at all. Just defrost and roll out. Honestly even though they are cheap and convenient they are a PAIN to roll out. It helps if you sprinkle some flour on it to help stretch it and make it roll out easier.
 

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I've just brought similar doughs to room temp and rolled. It stretches better when it's at room temperature. And yeah, flour your rolling surface and rolling pin but you may need to help it stretch by hand as well.
 

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I got it once to make calzones with and it was really good.
 

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i buy whole foods dough all the time. i just made sure it wasn't frozen and started rolling it out with flour or if i am super lazy i just stretch it on to the pan. i usually don't let it get to room temperature cause i noticed that doing so seemed to make it too sticky. i did not let it rise, just tossed it in the oven.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>yally</strong> <a href="/forum/post/2857842"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I've seen that before, it always seemed pretty pointless to me. Surely it's easier (and cheaper) to just make pizza dough than wait for it to defrost??<br><br>
Sorry that wasn't very helpful...</div>
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I have to agree. I make pizza from scratch every week (Sunday night is pizza night in our house), and honestly, pizza dough is a snap. It's no more difficult to make it than it would be to deal with frozen dough. It's one of those things people think is so much effort, but it's really not at all.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>ashlend</strong> <a href="/forum/post/2858593"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I have to agree. I make pizza from scratch every week (Sunday night is pizza night in our house), and honestly, pizza dough is a snap. It's no more difficult to make it than it would be to deal with frozen dough. It's one of those things people think is so much effort, but it's really not at all.</div>
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when i get whole foods dough, i make sure it isn't frozen so no waiting for it to defrost. just remove from bag, stretch to pan, add sauce and toppings and toss in the oven. most recipes i've seen for making dough seem to be a pain. a lot of waiting to let it rise and what not.
 

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Hey, real pizza dough has to be tossed and spun in the air! It takes courage, but there's no other way! Rolling pins? HA!<br><br>
Here's how to quick thaw frozen dough:<br>
Oven on to 200 degrees. Boil 2 quarts of water and place in the bottom of the oven. Put the frozen dough on a lightly oiled pan and place it above the water in the center of the oven. Close the oven and TURN THE OVEN HEAT OFF. In one hour, the dough will thaw and rise to 4- or 5-times its original size, perfect for throwing in the air. Please check your ceiling height before attempting this.
 
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