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Feb 24, 2003 04:17 PM

fresh pizza dough

  • t

Where can one buy really good fresh pizza dough in Baltimore area?

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  1. Just make your own ---

    Start with a cup of luke warm water. Add some sugar or some honey (2-3 teaspoons) to feed the yeast, a package of yeast (make sure the yeast hasn't expired) and some olive oil (3-4 tablespoons). After the yeast forms a head, mix in 3 1/2 - 4 cups of bread flour in a mixer with a dough hook or a food processor. Then flour a board and knead the dough ball (or let it knead in the mixer or food processor). Coat a big mixing bowl with a little olive oil, roll the dough ball in the oil and cover with aluminum foil. Let the dough rise in a warm location or overnight in the refrigerator.

    5 Replies
    1. re: Pizza King

      Without meaning any disrespect... it's not necessary to use honey or sugar to feed the yeast. That's a misconception. The yeast feed perfectly fine on carbohydrates which are broken down in the flour. Add sugar or honey for flavor if you want, but it's not necessary for the yeast. In fact, it's actually not necessary to "proof" the yeast this way at all, as long as it has been stored properly and isn't too old, it will be fine. Throw it in with the dry ingredients and mix. Especially if you're storing dough in the refrigerator overnight (I second that recommendation, btw), the yeast will have plenty of time to activate and do it's business.

      The Italians make pizza with just water, flour, salt, and yeast. You might add other stuff depending on what type of dough you want. Olive oil is a common additive, especially when using American flours, which are not as soft as Italian (Tipo 00) flour.

      In answer to the original question, your local Italian market will probably have what you're looking for. Unfortunately, since I live closer to DC, I don't know the Baltimore Italian markets. Can anyone help in that department?

      1. re: Pizza King

        Highly recommend the overnight method. The by-products of the fermentation really add to the flavor of the dough. Also let the dough hook work for at least 15 - 20 min to get good gluten development. Finally get your oven really hot, at least 500 degrees to get a good crispy crust. I agree that sweetners are not really needed especially if you're not looking for a fast ferment.

        1. re: Pizza King

          I know that to make my own dough is the best but I was asking if there is any place in Baltimore where one could buy it. There are those days when one would just like to go out and buy some fresh dough and start from there.

          1. re: Thecook

            Cook, I know that all over Boston, and most other cities I've lived, you can stroll into any pizza parlor, and for $1, $1.50, they'll sell you a pie's worth of dough, ready to rest for 1/2 hour(while your oven heats) or so and go...They don't advertise it, but they make pounds extra everyday...I've never been refused, and it's always fresher than what you'd get in any market...Even if it's a pizza place you don't love, it's amazing how much better it becomes in your own oven..

          2. re: Pizza King

            Can always get at Trader Joes (Pikesville and Towson)

          3. The original comment has been removed
            1. My Mom always gets her pizza dough from her favorite pizza joint. Just offer to buy it from them and I'm sure they'll give you a good price.

              1. You can get fresh (or frozen) at DiPasquales in Highlandtown and I have also picked up some from BOP in Fells Point.

                1. Trinacria. I'll say again: Trinacria! I found that they made fresh pizza dough about 3 weeks ago and I have eaten pizza four times a week since. Seriously, its fantastic. They sell it in balls that are perfect for about a 14" - 16" pizza. I believe the current price is $0.60.