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Pizza Dough, where to buy it around Stamford?

and then the easiest recipes?

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  1. A lot of pizzeria's sell their dough for a couple bucks. You just have to call. Otherwise, the Shop Rite by exit 6 sells it, as does TJ's & Stews. Make sure you buy some corn meal as well.

    3 Replies
    1. re: amanda3571

      Thanks, do i need to buy a pizza stone?

      1. re: nbermas

        I have a cheapy one from BB&B. I find it more irritating than anything - esp cleaning it because you can't use soap. If you have a big sheet pan, you should be fine. BUT, the stone will probably give you a superior pizza than that of a pan.

        1. re: amanda3571

          A

          A pizza syone will definitely give you a superior crust since it draws the moisture out of the dough while you bake it and makes it crispier. That is why you cannot clean with soap since the stone is so porous.

          If you need to buy one, Cook's Nook, the store across the street from Sports Authority on Route 1 in Norwalk (465 Connecticut Ave.) has several, plus they are THE BEST place to buy anything for the kitchen.

          Every STM area hound should take a road trip there. You will be unbelieveably pleasantly surprised by what is behind those doors and the owners are fantastic.

    2. Pardon the interruption, but for recipes and the need for a pizza stone, please post on the Home Cooking board.

      Thanks!

      1. I buy some pretty frequently from Michelina's in Stamford (19 Cedar Heights, off of High Ridge Road. I think it's a couple of bucks, if I remember correctly.

        But as Amanda said, I think you'll find most pizzerias sell it.

        2 Replies
        1. re: adamclyde

          adamclyde, I find that interesting. I've never thought that pizzerias would sell their dough and have never asked them if they did.

          I usually buy my dough at D'Agostino's in Rye Ridge or Cosmo and Alex in Mamaroneck, both of which aren't close enough for the OP.

          As to a pizza stone, no need.

          1. re: adamclyde

            jfood buys his dough from a pizzeria as well since the dough sold in the grocers is normally frozen and thawed and could be a tad old while those in the pizzeria are probably an overnight success.

            If you are a good customer of the pizzeria and know the guys, they will gladly sell it to you. Always make nice with your local pizzeria.

          2. By the way, nbermas, since I perfected my completely lazy way of making pizza dough, I haven't had cause to buy ready made of late. If you go over to Home Cooking, I can tell you more or you can look for the thread.

            Trust me, it's verrrry easy.

            1 Reply
            1. re: dolores

              I, too, shamelessly purchase dough from the pizzeria. I have asked at many different places and none of them have ever refused. The going rate seems to be $2 per pound. I usually buy five pounds and freeze them for use later. They freeze and thaw well.

            2. You might try Papa Joe's in Darien, right on the Post Road just past the Y and Hindley school. I'm not a fan of their pizzas (something about using sliced mozzarella that looks like white American cheese offends me), but unlike many pizzerias, they make their own dough, and bake their own bread, too, rahter than buying it from someplace else. It seems to handle better than any other dough I've purchased elsewhere, stretching easily, not snapping back, etc.

              One word of caution...their used to be a guy behind the counter there who was very pleasant, and happy to sell the dough. He's left to open his own place (they won't tell me where, and he left without providing info). The new guy behind the counter is a bit of a crank, and seems to feel you are imposing when you ask to buy dough, so he may not be willing to sell to you...he'll sell to me in part because I've been a regular, and he's sort of given up on giving me the ol stink-eye.

              In my mind, I don't know why anyone would object to selling the dough. I'm not asking for it for free, or even haggling over the price (they charge me $3 per for a medium); the way I see it, the cost of goods for the dough is minimal, and $3 probably about what they make on a pizza (they sell their bread, baked, for less than $3, which I assume has a similar cost for raw materials, plus the baker and baking cost). I'm not taking profit away...in fact, given the labor and other costs (sauce, cheese, baking/handling), they probably come out ahead from a profit standpoint. If I am, ask me for more per dough to cover your profit, but don't give me a hard time

              Anyway, sorry for the rant...try their dough, if you can get them to part with it..