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Where can I buy good pizza dough in NoVa/DC/MD area??

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Dear All -

I've a hankering to make some pies this weekend and would like suggestions for where to buy good, pre-made dough.

I know the Italian Store in Arlington carries it, and I think Vace in Bethesda does as well. I'm close to downtown Bethesda for work, and live in N Arlington.

Much appreciated!

ANCyM

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  1. I'm a big fan of Trader Joe's pizza dough. I think we make pizza with it at least once a week. There are several locations in the metro DC area. We usually go to the one in Bailey's Crossroads. Their website below has a store locator. You can get a bottle of the "Two Buck Chuck" Charles Shaw wine to go with it if you go to their Virginia store.

    Link: http://www.traderjoes.com/

    1 Reply
    1. re: Jim Rice

      Ditto on Trader Joe's ... I used to buy it at Litteri's but it wasn't consistent i.e. lumps, dried flour pieces, etc. I now buy Trader Joe's -- about 10 at a time -- freeze and use over several months. Yummy!

    2. The pizza dough at the DC Vace is excellent, they probably have the same dough in Bethesda.

      3 Replies
      1. re: butterfly
        s
        specialteach

        They do have it at the Bethesda store, but I would go during your lunch hour if possible because they tend to run out later in the day.

        1. re: specialteach

          I figured as much so I plan to go in the morning some time.

          ANCyM

          1. re: ANCyM

            You will probably have better luck earlier in the week than later. Pizza making is almost required for slumber parties in Bethesda.

      2. I second the Trader Joe's recommendation. Very good and easy to work with. Also a good price. Get a lot and freeze some.

        1. Why don't you try making the dough yourself? Its really easy especially if you have a food processor or a mixer with a dough hook. The basic recipe is simple -- 1 cup warm (not hot) water into which you dissolve a package of dry yeast (make sure its fresh and doesn't exceed the expiration date) and at least a tsp of sugar or honey -- cover and set it aside until it cures (its cured when there is foam on top)-- measure 3 1/2 cups of flour (you can use bread flour or regular flour or use less flour and add some corn meal -- yellow or white) and about 1 tsp of salt. After the yeast has cured pour it into mixing bowl or food processor, add some olive oil (I don't measure, not too much, 3-4 tbs) -- add about 1/2 the flour and salt mixture and mix -- then gradually add rest of flour (if dough is too wet add more flour -- if too dry add a little more water) -- knead in food processor or mixer or by hand) -- place the dough in a glass or metal bowl on the sides of which you have rubbed olive oil -- move the dough around so all of it is coated -- then cover the bowl with aluminum foil or otherwise and place in warm, not hot spot. You can allow dough to rise in the refrigerator if you are not going to us it until later in the day or the next day. If its in the refrigerator, let it warm to room temperature before you try and work it.

          I've provided a link to other recipes, but there are a gazillion if you look around.

          Link: http://www.recipesource.com/main-dish...

          4 Replies
          1. re: Skipper

            Redbone -

            Much appreciated, thanks. I thought about doing so - I've got several recipes tucked away - but I'm a bit lazy right now and would rather buy premade. I did make home made marinara sauce for the pies - does that count?

            Cheers and thanks again. When I use your recipe, I'll report on my success (or not?).

            Best -

            ANCyM

            1. re: ANCyM

              Honestly, I think the stuff from Vace is better than what you can readily make at home. Better yeast, flour, etc. And their sauce and olives are also excellent.

              1. re: bread baker

                Thanks. I just got back w/ three packs of the dough. Yes, dough is one of those things that's too fussy and never really comes out anywhere near as good as what the pros make; why bother I figure. It's like making home made bread and sushi - I've tried the former w/ terrible results.

                ANCyM

                1. re: ANCyM

                  I've had a very different experience with this. Making dough and home made bread are very time consuming, but often pretty idiot-proof. (Trust me. I'm very bad at following directions.) For example, it's pretty easy to make a french bread that strictly dominates anything I've tasted from the pros. As long as you let it rise for long enough, you're OK. I've even forgotten to add salt and mixed it in about half way through the rising and the bread was still OK. Pizza dough is pretty similar.

          2. I have never done it, but I just heard Rachael Ray suggest you ask at your local pizza shop.

            1 Reply
            1. re: foster

              Vace is a local pizza shop with excellent crust. They sell it in their freezer section, but you can also ask for it if they run out and they'll bring you some from the kitchen.