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Trader's pre-made pizza dough? Any other options for pre-made dough in SFV?

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Diana Oct 24, 2006 02:54 PM

I hear they offer a variety of doughballs to bake at home. How is it? Is the whole wheat any good?

Do other places offer something similar?

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  1. Chowpatty RE: Diana Oct 24, 2006 02:58 PM

    Some people like Trader Joe's, it never seems to work for me. Try Monte Carlo market in Burbank.

    3 Replies
    1. re: Chowpatty
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      LisaN RE: Chowpatty Oct 24, 2006 03:37 PM

      Second the Monte Carlo. Their pizza dough is fantastic, much better than Trader Joe's

      1. re: LisaN
        Das Ubergeek RE: LisaN Oct 24, 2006 04:40 PM

        Third Monte Carlo. It's also $1.49, which is much less than I've seen it at Trader Joe's.

        1. re: Das Ubergeek
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          RSMBob RE: Das Ubergeek Oct 24, 2006 07:14 PM

          Not sure what you were looking at at TJ's, but their pizza dough ball is $0.99 per 1 lb bag, quite a fair price.

          That being said, italian specialty markets and your favorite local pizzeria are hte first two places to check out.

    2. t
      tdo ca RE: Diana Oct 24, 2006 03:34 PM

      If that doesn't work, call your local pizza parlor and ask (obviously a pizza parlor which makes a crust you actually like).

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        tigercactus RE: Diana Oct 24, 2006 03:37 PM

        we really like it -- especially the herbed dough (white flour) -- mush easier when you need to make a quick dinner!

        1. tokyoastrogirl RE: Diana Oct 24, 2006 04:13 PM

          I really like the Trader Joe's pizza dough. It's easy to handle (let it sit out for about 20 minutes and come to room temp) and tastes great.

          Results here at Tuna Toast: http://tokyoastrogirl.blogspot.com/20...

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            FED RE: Diana Oct 24, 2006 04:28 PM

            i've used it quite a few times. it's not great, but it beats the heck out of boboli, my last emergency pizza crust (boy, that was a long time ago). does anyone know who makes it? oftentimes, the tj brand is overrun from a well-known producer. i remember years ago seeing the tj truck pull up behind diamond bakery and start loading corn rye loaves.

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              shimpiphany RE: Diana Oct 24, 2006 07:13 PM

              i think its fine - you just need to knuckle it REAL thin and cook it on a stone with corn meal. throw it on the stone with the peel, poke it with a fork all over and cook it WITHOUT SAUCE for about 5 min at the rec. temp (i can't remember - i think 425 0r 450). then put on your sauce and toppings.

              also make sure you let it come to room temp before rolling and knuckling it. before i started the knuckle method it was a pain to roll out - but now it works and tastes great. it crisps up niceley.

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