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Mar 5, 2003 06:12 PM

Pizza Dough

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The state of park Slope pizza makes me consider baking my own. I would provide the cheese, sauce and topping, but am too lazy to make the dough. Does anyone know where it can be bought, either in the Slope, the Heights or Cobble Hill? (Gourmet Garage used to sell dough, but aside from the location issue, they say they no longer do.)

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  1. My favorite topic, and whenever it comes up, I have the same answer...Buy a pie's worth from your local pizza place for about $1.50....Yes, yes, you may find their pizza inferior, but when baked in your oven, and topped by your sauce and cheese, it becomes a thing of beauty...The dough will not have become a mutant lifeform, as it often does, when you buy it in a "gourmet" store...

    Even tho they don't publicize it, they'll do it; they makes pounds extra every day.....I've never been turned down by anyplace I've asked, and even places I ordinarily wouldn't frequent have yielded superior pizzas in my own hands...

    5 Replies
    1. re: galleygirl

      Where do you get pizza dough for $1.50? Good deal.

      1. re: mike

        My bad, I am a Boston-centric hound...Isn't everything the same price it is in Boston(g)? So, I'm sorry I misspoke, sounds like $3 may be the going rate where you guys are...Altho double sounds like a lot, cuz nothing is *cheap* in Boston, either...That said, I have bought it whenever I visit friends in other states, and I've never been refused...$3 huh?

        1. re: galleygirl

          Great dough available cheap can be had at:

          Parisi Bakery - Elizabeth between Houston & Bleeker. Hours are tough, early and closed by 4pm. Call first. Like $1 or $2 a pound. 8-10 oz. will make a nice home pie.

          It is used by at least 1 respectable pizzaria that I know of.

          1. re: EV Andrew

            Parisi's was a great tip. Thank you.

      2. re: galleygirl

        FASCATI will not sell pizza dough.

        They do, however, make a great pizza.

      3. Most pizza places will sell you their dough. In my local pizza places in Sunnyside, they charge about $3.00 for dough to make a large pizza. I usually use half of the dough and freeze the rest. Well worth it for the results of home-made pizza that I find much better than most of the local pizzerias around here.

        1. CTown on 9th Street/5th Ave has it in the freezer. I've used it for stromboli type things, but never actually for pizza.....

          1 Reply
          1. re: bigskulls

            My neighborhood! Great, thanks.

          2. likewise, you can find it in the freezer at the key food on washington ave/lincoln pl.

            easier yet, there's a quick-fix pizza dough that'll serve two--i make it once a week at least:
            mix 1 tsp of active yeast and 1 tsp sugar in 1/2 cup of warm water, then let sit for 5 minutes or so, until a slight foam develops. pour the mixture (along with 2 tsp of olive oil) into a mixture of
            1 3/4 cups flour (king arthur high-gluten works well) and a little salt. slap it around until it's doughy but not tacky, then let it sit covered for an hour or two. blaow.

            1. Alan,
              I'm as snobbish as anyone about pizza, and my preference is VERY thin crust. My favorite shortcut is absurdly simple. Packaged grocery-store wheat tortillas. Brush lightly with oil, add sauce, toppings & cheese. Bake on a gas grill with lid down about 5 mins on HIGH (e.g., 500+ deg F). Or 3" above a bed of hot charcoal for 4 mins with lid down (or foil over). Or for 6-8 mins in oven at 450. Timing is up to you; the key is to stop when the crust just starts to char at the edges. You can use a thin cookie sheet and tongs to slide the pizzas on and off of the grill.