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Best pre-made pizza dough for thin crust pizza?

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rosemarysage Jan 26, 2007 08:31 AM

Hi all,

I was wondering if anybody knows where to buy the best pre-made pizza dough for thin crust pizza in Toronto...any feedback would be appreciated!

Thanks!

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    Yongeman RE: rosemarysage Jan 26, 2007 11:17 AM

    Just a suggestion...This is by no means a great pizza crust, but a friend made delicious appetizer 'pizzas' on large flour tortillas, the kind you can get at any supermarket. Just this week we made a meal from them by using toppings such as sliced tomatoes, zucchini, onions, pepperoni, arugula, grated mozzarella, fresh cheese, shaved garlic, olives, bottled tomato puree, pesto etc. The tortillas make a very thin crust. We baked them in a 450 degree oven. Yum.

    3 Replies
    1. re: Yongeman
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      Jar RE: Yongeman Jan 26, 2007 12:09 PM

      Yes, absolutely flour tortillas about 10 minutes in a 400 degree oven works. Something else that works is to use 2 flour tortillas for one pizza which is still very thin. And one last thing that really works for me is to use Pita bread, same procedure. I do not much care for Pita as sold in stores,etc. but rebake for 10 minutes and a wonderful bread, or topped pizzza results!!

      1. re: Jar
        deelicious RE: Jar Jan 26, 2007 03:57 PM

        Why cant you call them Tortizza or Pitzas, like pleather or Faux Fur. Is it really fair to call those quick tricks Pizza?

        Another option for something MUCH better tasting is to ask your local pizza guy who you frequent if he/she will sell you a ball or two.

        1. re: deelicious
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          Jar RE: deelicious Jan 27, 2007 06:09 PM

          Nothing wrong with looking for taste in both flour tortillas or pitas adding a dimension to not loading up on a heavy dough! I've bought pizza doughs from many sources including some local pizzerias, and of course Italian bakeries, etc. I am simply accenting an attempt for THIN CRUST, and my suggestions can be a snack or after school treat not to offend with a nourishing meal. Call it what you want, but I would not try and build a pizza on my homemade pancake dough so soft and rich with yogourt and buttermilk. A base is a base, indeed!!!

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      foodcruise RE: rosemarysage Jan 26, 2007 02:01 PM

      If you're not going for high end...I believe No Frills carries packs of pizza shells (not frozen). They even come with a sauce that you could manipulate to make it better. They come thick or thin crust.

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        amyvc RE: rosemarysage Jan 26, 2007 04:16 PM

        I've made pizza from leftover frozen bread dough (Bridgeford is what they sell here). Used to work in a pizza joint long ago and figured I'd try it out. It was pretty good and a fun app to have for a party. I followed the direcitons on the bag of dough (for pizza, I think), sauced and cheesed and put fresh basil on it, and cooked it on the pizza stone. Nary a slice remained...

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          pimentdespelette RE: rosemarysage Jan 28, 2007 05:04 AM

          I haven't found a lot of taste/texture difference between the pre-made dough balls I've bought at no-frills, loblaws, various bakeries et. al. The key is to check the ingredients list if you want to avoid synthetic additives/preservatives. But using this stuff is so easy and the results can be so excellent that I don't quite know why anybody would use tortillas (blech!) or pre-made pizza shells (triple-blech!)
          I let it rise for an hour or two in an olive-oiled bowl, then usually use half a ball per pizza. I just roll it out (apologies here to tossers) very thin, make sure the sauce isn't too wet or spread too thick, then bake it in the hottest oven possible. This is the key: your oven can't possibly be too hot. People swoon.

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            Mila RE: rosemarysage Jan 29, 2007 09:04 AM

            Hands down, St. Lawrence Ice Cream & Pizza. $2.50 a ball.
            Upper level, south market, SW corner.
            Freezes extremely well too.

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              jamesm RE: rosemarysage Jan 31, 2007 12:28 PM

              How long would that last in a freezer, approx?

              1 Reply
              1. re: jamesm
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                Mila RE: jamesm Feb 1, 2007 07:15 AM

                I've had it up to 3 months. Try and remember to take it out the night before to thaw in the fridge.

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                IanM RE: rosemarysage Jan 31, 2007 05:19 PM

                I'd recommend My Market Bakery, on Baldwin in Kensington Market. I think about the same price as the St. Lawrence recommendation, but as I've never tried any dough from there, I can't compare.

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                  jerryphillips RE: rosemarysage Dec 22, 2007 05:05 AM

                  You can order pre-made shells from Viviano's. Not sure about the shipping cross the boarder. If shipping is not a problem try the PROVEL cheese for the pizza you won't believe the taste.
                  Web site www.shopviviano.com

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