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Pizza Dough

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  • Alan Emdin Mar 5, 2003 06:12 PM
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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.

              1. Trader Joe's has excellent pizza dough @.99.

                3 Replies
                1. re: derkoch

                  Russo's.

                  1. re: derkoch

                    I second TJ's pizza crust is good, white, whole wheat and herbed are all good, bring it up to room temperature in a bowl sprayed w/olive coking spray and it rolls out nicely to your desired thickness

                    1. re: MaryC

                      If you are going to try and stretch it like a pro, don't use cooking spray. Flour your hands, generously flour the dough and go from there.

                      The biggest things to remember are: the weigh of the dough does most of the stretching once you get it started and keep your fingers curved in. Like you were in typing class or playing air-piano. (Oh and a tiny dot of water and a fold and you can fix a hole. Once the thing is cooked, nobody will know or care.)

                  2. as was said above, any pizza place will sell it. I've gotten it at the place on 4th Ave and 11th St. or the old Aniello's (I don't know if the knew place sells the dough.) I would add to above, if you are making at home a stone is a huge bonus. Also, you can try like al Forno's in Providence and grill it. Damn if that is not a great way to make a pie.

                    4 Replies
                    1. re: hambone

                      Its deja vu all over again

                      1. re: acemdin

                        I replied then saw when that was posted and laughed...

                        1. re: hambone

                          In the six plus years since the original post, I have tried Trader Joe's dough, which I didn't much like, but have been happy with the frozen from 9th Street Steve's C Town. I originally baked pizza on a cookie sheet, which came out a bit doughy. I got a stone, which makes for a crisper pie. But since the stone, unlike a cookie sheet, doesn't have a raised edge, melted cheese and excess oil slide off it onto the oven floor. I may go back to the sheet.

                          1. re: acemdin

                            just pinch up an edge. (What I always did was kind of hold the dough like a steering wheel (11:00/2:00 position) and roll my fingers around and bunch it then scrunch that once around the "wheel." This gives you a little extra mass around the edges to form the rise of the crust. Then you stretch out everything inside there for the part that gets the sauce/cheese/stuff. (Then again, the al Forno pie has no crust.))

                    2. You might also try going to an italian bread baker (especially if it is one you like the bread from). Based on my experience, you will find the the dough is much more flavorful as well as less expensive than from a pizzeria. I am sure there are other standouts but my favorite is Napoli Bakery in Williamsburg on Metropolitan.

                      1. Whenever at Trader Joe's I always pick up some and freeze it. They have pizza dough: white and wheat.