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


