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Aug 13, 2009 10:14 AM

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.