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Pizza Dough

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?

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

        9 Replies
        1. re: Science Chick

          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

            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

              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

                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

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

                  1. re: LStaff

                    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

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

                    2. re: galleygirl

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

              2. 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. re: Allstonian

                    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

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

                      1. re: bear

                        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

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

                    2. 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

                        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

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

                          1. 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. 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

                                Mark Bittmans processor recipe is easy and great.

                                1. re: trufflehound

                                  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. 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

                                  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. 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

                                    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

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

                                      1. re: typhoonfish

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

                                    2. 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. 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

                                          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

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

                                          2. re: threedogs

                                            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. 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. 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!