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DFW - Pizza Dough

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  • J.R. Jun 15, 2009 09:29 AM
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Does anyone know where to get "good" pizza dough in Dallas? I usually make my own, but sometimes, time doesn't permit. I've tried the frozen balls at Jimmy's and I don't like them. Any pizza joints sell dough? Thanks in advance.

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  1. I make pizza at home often and I freeze my own. Not even sure whos I would be even if they were for sale. I have been seeing the recipes on Chow for the grilled pizza (which I haven't done in a few years). I made some this weekend at a pool party and it was a hit.

    Not to recreate the wheel, here's a chow thread that discusses nicely the frozen dough balls: http://chowhound.chow.com/topics/337965

    1. You might try one of the Lovers Pizza Pasta in Dallas.

      1. Central Market has a pretty good frozen dough already shaped. I can't think of the name of it, but it's from Italy. Used them all the time until I started making my own. They are located with the frozen pizza.

        1. I've had good luck buying (fresh, not frozen) raw dough pizza balls at Brothers Pizza on Travis Street off the S/E corner of Fitzhugh. He usually charges about $2.00 each. They make really great NYC style pizza.

          1. Further to my above post. Reference: Scagnetti's suggestion for Lover's Pizza on Lovers Lane. They are related to Brother's Pizza mentioned in my above post. My store is on Lovers Lane and we order delivery from Lover's Pizza all the time. Their food is terrific and, CHEAP!

            1. Thanks to all for the suggestions. Brothers, Lovers, and CM are close to me. I will try all and report back.

              1. I was at Jimmy's Food Store in Dallas yesterday and noticed they have balls of pizza dough for $2 each. It's at Fitzhugh and Bryan.

                7 Replies
                1. re: Carrollton Foodie

                  As the OP pointed out, these are not homemade, but manufactured and frozen and not the quality he was looking for. I saw them as well in a side frozen case in their original crates. Seemed very Sysco. But easy I suppose. To be truthful, unless there is a distinct time constrant, home made is so so simple.

                  1. re: DallasDude

                    No question homemade is best, but to do it right, it takes 6-8 hours. I spent about 6 months working and trying different recipes trying to get close to Grimaldi's Brooklyn-type dough/crust. Certainly, you can get it done in a couple of hours, but I find the proofing and punching down to be critical in the output.

                    1. re: DallasDude

                      Wow, is my face red ... what a dork I am, haha! I read through the posts so fast that I completely skipped over the "don't like the dough at Jimmy's" part. Oops :)

                    2. re: Carrollton Foodie

                      I am very familiar with Jimmy's. I was actually there today buying their incredible sausage.
                      Oh yeah, the pizza dough. It's, frozen!

                      1. re: twinwillow

                        Never bought the raw sausages, they look fantastic. Which ones can you recommend? I saw the cute thing rolled up and skewered. Love the Jimmy's but I usually get sammiches, steaks and osso bucco or wine. Dr Browns for lunch.

                        1. re: DallasDude

                          The "mild" sausages are fantastic. I was there yesterday buying 5 pounds to make my, "sausages, marinara" for a BYOD Sunday night. The hot ones are good, too. If you like, HOT!
                          The skewered "pinwheel" ones are great for the grill. There're thinner so you have to be careful not to overcook them.

                          1. re: DallasDude

                            Agree with twinwillow. Best Sausage in town both sweet and mild. You should try the meatballs also. good stuff.

                      2. You will not find better sausage in Dallas than at Jimmy's - much better than CM and Whole Foods and I think $1 per pound cheaper. Whenever I buy sausage there I always get a loaded spicy sausage sandwich to go. For pizza dough - check out www.pizzamaking.com/forum - recipes for every kind of dough imaginable and even some from restaurants.

                        1 Reply
                        1. re: jjerrier2450

                          $4.99 per lb. at Jimmy's.

                        2. J.R. - I'm fairly sure you're wanting to stay within Dallas, but since the topic title reads DFW, I’d recommend Lushaj's fresh made pizza dough from their same-name Pizza and Pasta eatery at 157 @ Midway in Euless.

                          I've never eaten Grimaldi's pizza - here or in Brooklyn - so I'm not certain exactly what you’re looking for. Lushaj's stretches/throws a thin crust pizza that when baked has a lightly browned and crisp bottom, but retains pliability to remain tender and foldable, the edges may develop some air bubbles during baking. They sell the dough balls 2 lbs/$5.00, and pizza by the slice if you'd like to try it before buying the dough – although I have to say while the crust has remained very consistent, the cheese is not of the same quality lately – but this post is about the dough so there you have it.

                          1. Most pizza places will sell you dough if you ask nicely, or flirt a little with the burly guy making the pies. (Would advise against for the gentlemen). Have you asked Grimaldi's if they would sell you dough? There was an Italian place in Mckinney called Brother's that sold dough, and it was fabulous. Not sure if they are still open, or not.

                            9 Replies
                            1. re: joanna.mcmaster

                              I am not flirting with any burly goombah for a quick dough... ha.

                              I will say that I cranked out a GREAT dough last weekend for the grill, and to proof I set outside in semi shaded area. It rose nice and even in the warmth of the day. For two rises and two punches it was just a few hours. The crust came out light, airy, crisp, and delicious. Not at all like the crust at Louies. It had flavor.

                              I covered the bowls of olive oiled dough with a pastry cloth, and it took no time at all for the dough to rise. The trick is not to use sugar, the yeast loves a good local honey!

                              1. re: DallasDude

                                LOL, so the burly goombahs of the metroplex are safe.

                                Your pizza dough sounds fabulous!! I would have never thought to use honey, it sounds perfect. Too bad I don't live nearer to your house! I'd put on 20 pounds. You really know your stuff, any culinary training or just an educated foodie?

                                1. re: joanna.mcmaster

                                  Probably not the place to discuss, but I have owned restaurants in the past as well a very fun local bar with food. The ex wife got em somehow, and ran em in the ground. Sweet justice. But I am and will always remain a chowhound at heart. Isn't a foodie more a food snob?

                                  On topic, for those making pizza at home, I have often had trouble sliding my pizzas into the hot hot oven onto an unglazed stone without making a huge mess. The way to get around this is to construct the pizza directly on parchment. When topped, slide pizza, paper and all onto a peel and giver it a nice shove into the oven onto the awaiting 500 degree stone (most of us do not have 800 degree wood burning ovens at home).

                                  On similar note, since its true we do not have these mega hot ovens at home, the same dough that works well in a wood burning oven requires a different recipe than those made in a commercial outfit. The commercial doughs should use a high protein flour that appreciate the high temperatures yielded by an 800 degree oven. I assume the home baker would be looking for a soft and yielding interior crust with a crisp exterior, so a softer cake or low protein flour is in order.

                                  This could be why the OP didn't care for the commercial frozen dough at Jimmy's. Or it could have merely sucked.

                                  1. re: DallasDude

                                    First of all, Like I posted above, You guy's (and, gals) are missing the boat for not buying your fresh, (not frozen) pizza dough from Brother's Pizza as I suggested. It's fabulous! Bakes, light and crusty.

                                    Second, I've never had a problem removing the pizza's from my unglazed pizza stone!.

                                    There is a sure way to prevent sticking to the stone by putting some coarse ground cornmeal on the stone before you put the pizza on it. It should slide right off when you put your peel underneath it to remove it. You DO use a pizza peel, don't you? If not, then THAT'S probably your problem!

                                    1. re: twinwillow

                                      Of course I use a peel. And the problem is never removing the pie, its sliding it onto a stone without squishing a side or plopping it onto the oven floor. The parchment removes any of that danger. And I often use cornmeal instead of the parchment, as it adds a nice extra mouth-feel and flavor composition.

                                      1. re: DallasDude

                                        Yes, I see what you mean now. In that case, if your stone comes with "handles", take it out of the hot oven when you're ready to put your pizza on it. Just put the stone close to your uncooked pie and then you should easily transfer your pie to the stone and return pizza topped stone back to the oven.
                                        And, make sure there's flour or cornmeal on the peel to facilitate removal.
                                        Believe me, Dude, I've done this a million times without a problem.

                                    2. re: DallasDude

                                      Dude,

                                      Good point about the protein level of the flower. I have this ceramic contraption that fits in my oven that is a base and 2 sides that probably gets to 600 degrees or so. I'll try today with softer flour. I'm also going to Brothers to give his dough a spin. Will report back.

                                      1. re: DallasDude

                                        You're just better off using Peter Reinhert's pizza dough recipe. Delayed fermentation is the way to go. Creates an amazing pizza every time.

                                        1. re: DallasDude

                                          A well known CH rec for ALL matters related to pizza making can be found here:

                                          http://www.pizzamaking.com/

                                          These folks can solve ANY pizza making problem.

                                  2. Since we seem to have delved into Pizza making pretty deeply. What type of Mozz. do you use? I've been using the Mozz from Jimmy's (Bel Gioioso)that is shrinked wrapped in plasitic. I've also used the Mozz. from Costco. I usually slice and dry on paper towels prior to using. They both seem to have a little much moisture. Anybody have any other suggestions?

                                    4 Replies
                                    1. re: J.R.

                                      I have enjoyed the Mozzarella from Paula Lambert for years, but I think the fresh Mozzarella is best used only for a pizza margherita. Fresh doesn't shred well (thus the thin slices for margherita) and can be oily. But it is creamier and less 'plastic' than the usual pizza cheeses you see (low moisture low fat). Depending on the pizza, I like a tasty blend of Mozzarella, Provolone, Asiago and Reggiano.

                                      You could slightly freeze the fresh for easier slicing or shred with no ill affect.

                                      1. re: DallasDude

                                        Ok, since I have plenty of time on Sat.., I found a recipe on F&W from Rhode Island that used unbleched ap flour and 3 tbls whole wheat flour. It worked great. Best yet. I'm going to try the overnight version when time permits.

                                        1. re: J.R.

                                          Glad it worked for you!!! The next time I do homeade dough, I will try the honey suggestion from Dude. Sounds killer.

                                      2. re: J.R.

                                        The Italian Buffalo (the best for pizza) Mozzarella (Bel Gioioso) is available at stores other than Jimmy's. But, Jimmy's is about $2.00 cheaper. However, watch the expiration dates!