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Just a reminder: Haymarket Pizza sells their dough for $1

Bostonbob3 Oct 15, 2008 11:28 AM

Cooking up some grilled pizza at the Patriots' Monday Night game in a few days, so I dropped by Haymarket Pizza to get some dough. I forgot how cheap they sell it for. Quite a deal.

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  1. ScubaSteve RE: Bostonbob3 Oct 15, 2008 11:33 AM

    do they still validate for the garage there?
    and if they do, what is the minimum?

    2 Replies
    1. re: ScubaSteve
      Bostonbob3 RE: ScubaSteve Oct 15, 2008 11:45 AM

      I'm pretty sure they still validate. I think the minimum is a slice.

      Even if they don't, Pete's Pub/Durty Nelly's next door definitely validates for the price of a bottle of beer ($3.00).

      BTW, I see Pete's had a special last night: 6 Dos Equis for $10. Don't know if that's every night, but it's a great deal.

      1. re: Bostonbob3
        DanInCambridge RE: Bostonbob3 Oct 16, 2008 07:31 AM

        The beer special would have to be a permanent, or at least monthly, special. Remember, Massachusetts and those silly blue laws restricted alcoholic drink specials.

    2. hiddenboston RE: Bostonbob3 Oct 15, 2008 11:49 AM

      That's great to know, Bob. I make my own pizza quite often and am getting tired of using the rather bland dough from Johnnie's.

      1. Bob Dobalina RE: Bostonbob3 Oct 15, 2008 12:07 PM

        Thanks - that's a great find.

        2 Replies
        1. re: Bob Dobalina
          Bob Dobalina RE: Bob Dobalina Oct 16, 2008 06:21 AM

          BB3, thanks again for this note. I went down there last night and got a couple of doughs - one for the freezer, and one for dinner - a buck each like you said.

          I made a butter and garlic-based chicken and broccoli pizza (no tomato) that was out of this world. Got the oven up to 500 and put my cookie sheet in to pre-heat. The dough was not like supermarket doughs in that it was very pliant and easily retained its form. Got it to the right shape and thickness on the cutting board and then tried to emulate Santarpio's by oiling one side and sprinkling with corn meal. Put that facedown on the hot cookie sheet, topped it and in it went until it was a golden brown on the edges - about 10 minutes. It was done perfectly, with the bottom crisped to a medium brown with puffy edges. I think the cornmeal somehow aids in the crisping process. At least that's my theory. I was worried initially that the dough was so thin in the middle that it would bust with all the toppings, but it held up really well, being as crusty-crunchy as it was.

          The dough itself was just perfect - almost a hint of lemon to it. A really savory bready-yeasty flavor. Thanks again.

          1. re: Bob Dobalina
            Bostonbob3 RE: Bob Dobalina Oct 16, 2008 07:28 AM

            No problem. You should have popped into Pete's; I would have bought you a beer.

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