HOME > Chowhound > Greater Boston Area >

Pizza Dough

typhoonfish Aug 13, 2009 10:14 AM

Stolen from the Haymarket Pizza idea. Where do you get your pizza dough? Our family go-to has always been La Cascia's in Medford.

Any other really good places?

  1. Click to Upload a photo (10 MB limit)
  1. d
    David_A RE: typhoonfish Aug 13, 2009 10:23 AM


    1. trufflehound RE: typhoonfish Aug 13, 2009 10:24 AM


      1. Science Chick RE: typhoonfish Aug 13, 2009 10:40 AM

        TJ's.....their whole wheat is really great! Rolls out nice and thin...

        9 Replies
        1. re: Science Chick
          galleygirl RE: Science Chick Aug 13, 2009 11:02 AM

          I've never had good luck with any TJ's dough, and I can make a good pizza out of just about anything, including Greek pizza dough!
          I agree with all the Bertucci's recs; they'll all do it. Whole Foods works okay, if you get it from their pizza bar, not frozen.
          I usually end up at the Brookline Spa, down the street...

          1. re: galleygirl
            Science Chick RE: galleygirl Aug 13, 2009 11:19 AM

            I'm curious...what is it that hasn't worked for you? I get a nice thin crisp crust every time....

            1. re: Science Chick
              galleygirl RE: Science Chick Aug 13, 2009 11:22 AM

              I found both the white and whole wheat WAYYY too wet. I had to add so much bench flour to handle them that it was a dry, hard, cardboardy crust...

              1. re: galleygirl
                litchick RE: galleygirl Aug 13, 2009 12:48 PM

                I've used TJ's herb crust for years, and have never had a problem -- I never add anything but a sprinkling of flour on the board.

                1. re: galleygirl
                  LStaff RE: galleygirl Aug 13, 2009 01:15 PM

                  I agree with your assessment of TJ's pizzza dough - really wet.

                  1. re: LStaff
                    trufflehound RE: LStaff Aug 13, 2009 02:29 PM

                    If I get a wet dough I spray the counter and roll it, invert it on a sheet pan. Then bake it that way or onto the grill with the pan on top.

                    1. re: trufflehound
                      galleygirl RE: trufflehound Aug 13, 2009 06:02 PM

                      I like to do traditionally, with a peel and a stone for a thin crust...

                    2. re: LStaff
                      gimlis1mum RE: LStaff Nov 11, 2012 12:54 PM

                      we have the same problem.

                    3. re: galleygirl
                      SEH RE: galleygirl Nov 13, 2012 12:31 PM

                      Agree with the TJ's wet dough. Any others I've tried have resulted in superior crust.

              2. gansu girl RE: typhoonfish Aug 13, 2009 10:57 AM

                Belmont Pizza or Bertucci's. In a pinch, Whole Foods, but no one likes Trader Joe's in my house. I just picked up some pre-rolled crusts from Iggy's - we haven't tried them, but they're made from their ciabatta dough, so I'm sure they can't be *that* bad!


                1. Allstonian RE: typhoonfish Aug 13, 2009 10:57 AM

                  Clear Flour Bread!

                  4 Replies
                  1. re: Allstonian
                    pariss RE: Allstonian Aug 13, 2009 11:14 AM

                    I second Clear Flour - it's fabulous ! Only problem is don't go too early or too late. It's not ready until early afternoon and then they tend to sell out. It's almost always gone if I try to get it after work.

                    1. re: Allstonian
                      bear RE: Allstonian Aug 13, 2009 12:36 PM

                      Do you remember how much Clear Flour charges for a pound?

                      1. re: bear
                        Allstonian RE: bear Aug 13, 2009 12:39 PM

                        I don't - off the top of my head I'd say $2.75 or so, since that's what they charge for a baguette these days.

                        1. re: Allstonian
                          bear RE: Allstonian Aug 13, 2009 12:42 PM

                          Thanks. I'll pick some up next time I'm in the area.

                    2. PinchOfSalt RE: typhoonfish Aug 13, 2009 11:05 AM

                      Russo's has great pizza dough. Flour, salt, and water - no sugar in it. If I know in advance that I will be making pizza, I make the dough myself. I use a recipe that has a slow overnight rise in the refrigerator. It is very little work and delicious.

                      2 Replies
                      1. re: PinchOfSalt
                        treb RE: PinchOfSalt Aug 13, 2009 03:25 PM

                        I just made a double batch this afternoon, it's easy and cheap to make. I always do the first rise on the counter and a second in the refrig over night. I cut the batch in 2 portions, use one and freeze the other.

                        1. re: PinchOfSalt
                          bella_sarda RE: PinchOfSalt Aug 13, 2009 03:47 PM

                          I found the Russo's dough to yield a somewhat tasteless crust. It's serviceable but not great. I like Capone's dough much better, but I'm going to try Haymarket next, or Flour. I will make my own on occasion as well.

                        2. CreativeFoodie42 RE: typhoonfish Aug 13, 2009 12:00 PM

                          I recently started picking up pizza dough at Flour at Fort Point Channel.

                          1. CocoDan RE: typhoonfish Aug 13, 2009 12:15 PM

                            I've been using Fratelli's Bakery in Quincy for pizza dough. Not bad. Needless to say, if I can get my Mother to make it from scratch----Wow!

                            1. s
                              skippy66 RE: typhoonfish Aug 13, 2009 12:49 PM

                              I make my own. Takes minutes in the food processor. Put it on the counter. Let it rise. You're done. Cut back on the yeast and you can let it rise in the refrigerator overnight. It would never occur to me to buy dough.

                              2 Replies
                              1. re: skippy66
                                trufflehound RE: skippy66 Aug 13, 2009 02:30 PM

                                Mark Bittmans processor recipe is easy and great.

                                1. re: trufflehound
                                  katzzz RE: trufflehound Nov 12, 2012 06:28 AM

                                  Easy, great - and the Bittman recipe is fast, too. While he suggests letting it rise for an hour or two (or leaving in refrigerator for 6-8 hours), he says you can reduce the rising time if you're in a hurry. I've waited as little as 20 minutes, and the resulting dough was pretty darn good.

                              2. n
                                newhound RE: typhoonfish Aug 13, 2009 01:16 PM

                                Armando's. They sell it for two dollars and will occasionally ask if you want it for here or to go.

                                1 Reply
                                1. re: newhound
                                  Area Man RE: newhound Aug 14, 2009 11:05 AM

                                  I lol'ed.

                                  I will also second Armando's dough. I can't decide if I like their's or Clear Flour's more.

                                2. j
                                  janzy RE: typhoonfish Aug 13, 2009 03:34 PM

                                  I like Bertucci's.
                                  It's really inexpensive AND they roll it out for you.
                                  I always have a problem rolling pizza dough to a thin form!
                                  I cook it at about 600 degrees over hardwood charcoal on my ceramic cooker in the back yard. Really good stuff.

                                  3 Replies
                                  1. re: janzy
                                    Stellar D RE: janzy Aug 13, 2009 06:00 PM

                                    I would only buy pizza dough from a bakery or a pizza shop.

                                    Also, make sure it warms up to room temperature before attempting to stretch it. It's much easier then.

                                    1. re: janzy
                                      typhoonfish RE: janzy Aug 14, 2009 03:44 AM

                                      We bought Bertucci's last night.. we'll try it tonight.

                                      1. re: typhoonfish
                                        typhoonfish RE: typhoonfish Aug 17, 2009 06:08 AM

                                        Bertuccis dough was fantastic although very expensive $3.50 a lb.

                                    2. b
                                      BackBayGirl RE: typhoonfish Aug 14, 2009 08:33 AM

                                      If I don't make my own, I'll do Trader Joe's. I have never had a problem w/ theirs. I prefer to make my own and then freeze a few dough balls to use later. So much better than anything store bought.

                                      1. threedogs RE: typhoonfish Aug 17, 2009 06:15 AM

                                        I do the (approximate) 17 hr Bittman no knead bread recipe (made w/unbleached AP flour) now..when the dough is ready, I sprinkle a little extra flour over a small section, carefully take out the amt I want & gently (as possible) press out the dough on my well-floured counter, or, even better, a piece of well- floured parchment paper. This makes the best pizza ever - and very inexpensive to boot.

                                        Going to try freezing portions to have some ready fast...

                                        3 Replies
                                        1. re: threedogs
                                          justbeingpolite RE: threedogs Aug 17, 2009 06:17 AM

                                          If you need to purchase the dough pre made, I was steered to Stromboli's in Billerica, very good dough. They make a good za, too, though the sauce is a little sweet for me.

                                          1. re: justbeingpolite
                                            Doughboy2012 RE: justbeingpolite Nov 11, 2012 08:21 AM

                                            They buy there dough. They don't make there own.

                                          2. re: threedogs
                                            KWagle RE: threedogs Nov 12, 2012 01:45 AM

                                            That recipe actually comes from Jim Lahey, who's written a couple of books about it.


                                            As for TJ's dough, I haven't used it in years but when I last tried it, I found it almost impossible to stretch. That makes me think it was probably too dry, not too wet. Maybe they've changed it.

                                          3. foodieX2 RE: typhoonfish Nov 11, 2012 08:57 AM

                                            I make my own. If you have bread maker you can set it in the AM and come home to dough thats ready to go. I do this every single Friday.

                                            In an absolute pinch I will hit bertuccis.

                                            1. s
                                              sonnyb RE: typhoonfish Nov 12, 2012 11:52 AM

                                              I always use this recipe... http://www.fornobravo.com/pizza/pizza... Makes a wonderful thin crust pie. Make it in the morning put it in the fridge (no rise) and enjoy that evening or the next day. You can use regular flour or bread flour but the Molino Caputo Tipo 00 Pizza Flour makes it sublime!

                                              Show Hidden Posts