<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>657713</id>
  <title>Need Recommendation:  Where can I buy good pizza shells (crust)?</title>
  <published_at>Wed Oct 07 07:12:39 -0700 2009</published_at>
  <post_count>14</post_count>
  <board>
    <id>14</id>
    <name>Washington DC &amp; Baltimore Area</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>5085062</id>
        <content>We're having a pizza party and want to make our own but no time (or talent) to make the dough.  Any recommendations for really good pre-made pizza shells?  Downtown Baltimore or Baltimore County area.  

Thanks, in advance, for any tips.

</content>
        <published_at>Wed Oct 07 07:12:39 -0700 2009</published_at>
        <parent_id></parent_id>
        <user>
          <id>185287</id>
          <name>BaltimoreCooks</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>5085077</id>
      <content>The frozen pizza dough at Trinacria is reasonably tasty and inexpensive.</content>
      <published_at>Wed Oct 07 07:17:42 -0700 2009</published_at>
      <parent_id>5085062</parent_id>
      <user>
        <id>138502</id>
        <name>chefdilettante</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>5085125</id>
      <content>The dough balls at Trinacria are fantastic.  Let them thaw, lightly flour and hand toss = perfect pizza every time.  Dust a pizza stone with cornmeal and you are good to go.  I am ashamed to admit how much pizza I eat at home after I discovered Trinacria's dough balls.

Trinacria also caries the pre-made shells. But why would you?  </content>
      <published_at>Wed Oct 07 07:34:56 -0700 2009</published_at>
      <parent_id>5085077</parent_id>
      <user>
        <id>13033</id>
        <name>KAZ</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>5085085</id>
      <content>Is dough that you have to roll out yourself okay, or do you want something already shaped and ready to go?</content>
      <published_at>Wed Oct 07 07:21:52 -0700 2009</published_at>
      <parent_id>5085062</parent_id>
      <user>
        <id>107374</id>
        <name>bmorecupcake</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>5085151</id>
      <content>I'd like a crust already cooked and ready to go but I'm going to stop by Trinacria tonight and try the dough ball.  I'll also try their pre-made crusts.  Thanks a lot for that tip!</content>
      <published_at>Wed Oct 07 07:43:44 -0700 2009</published_at>
      <parent_id>5085085</parent_id>
      <user>
        <id>185287</id>
        <name>BaltimoreCooks</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>5090992</id>
      <content>BmoreCooks - Did you try the Trinacria shells and/or dough balls?  I'd be interested in your opinion as to how they compare.</content>
      <published_at>Fri Oct 09 08:57:50 -0700 2009</published_at>
      <parent_id>5085151</parent_id>
      <user>
        <id>13033</id>
        <name>KAZ</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>5085106</id>
      <content>If you want pizza crusts, go to the store and buy Boboli. Italian stores, pasta stores and pizza joints are your best bet to get dough-that's a ball of dough that you portion out and roll/shape yourself.
Call around to see who sells it and keep in mind that if they stock dough to sell, it very well may be frozen and need time to thaw-another thing to ask.</content>
      <published_at>Wed Oct 07 07:28:04 -0700 2009</published_at>
      <parent_id>5085062</parent_id>
      <user>
        <id>65673</id>
        <name>monavano</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>5089051</id>
      <content>Some Three Brothers' restaurants have better raw dough balls than others.  They have to be a few hours old, cannot have a crust forming on the top or it will never roll out and you will be picking bits of hard crust out of your pizza round later. Go to your favorite pizzeria, and it can't hurt to ask.  If in downtown Baltimore, try Zella's near a really seedy market, whose name escapes me.........Hamden Market??? but call first. 
</content>
      <published_at>Thu Oct 08 13:09:12 -0700 2009</published_at>
      <parent_id>5085106</parent_id>
      <user>
        <id>1114870</id>
        <name>milhojas</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>5091167</id>
      <content>Zella's is near Hollins Market, in Sowebo.</content>
      <published_at>Fri Oct 09 10:01:34 -0700 2009</published_at>
      <parent_id>5089051</parent_id>
      <user>
        <id>11669</id>
        <name>Hal Laurent</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>5091238</id>
      <content>Whole Foods makes a decent pizza shell, but I've been using a pre-oiled brand of gyro bread. The name escapes me, but it makes a nice, crisp personal pizza. Better than regular pitas and almost as good as rectangular lavash bread. I've found most pre-made shells to be either expensive or often stale.</content>
      <published_at>Fri Oct 09 10:18:33 -0700 2009</published_at>
      <parent_id>5085062</parent_id>
      <user>
        <id>12359</id>
        <name>monkeyrotica</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>5091789</id>
      <content>We buy the dough balls at Trader Joe's for 99 cents.  (white and whole wheat) They are really forgiving and not filled with unnecessary ingredients.  You can even throw them in the freezer then just let them come to room temperature.  We rarely get take-out.  I'm from Chicago, and lived in NY so pizzas here just don't cut it, but the ones we make at home are awesome.</content>
      <published_at>Fri Oct 09 13:26:51 -0700 2009</published_at>
      <parent_id>5085062</parent_id>
      <user>
        <id>118730</id>
        <name>BontheC</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>5153682</id>
      <content>Apparently not at Kyro?</content>
      <published_at>Tue Nov 03 17:40:51 -0800 2009</published_at>
      <parent_id>5085062</parent_id>
      <user>
        <id>11368</id>
        <name>Dennis S</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>5154670</id>
      <content>Ha. Dennis, was this was meant as a comment on my short lived post about Kyro?  

</content>
      <published_at>Wed Nov 04 07:15:43 -0800 2009</published_at>
      <parent_id>5153682</parent_id>
      <user>
        <id>13033</id>
        <name>KAZ</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>5154049</id>
      <content>Boboli is good but awfully expensive, I think.

I have great results with pocketless gyro pitas (Kontos or some other puffy brand, not King of Pita). They make small pizzas, but what the heck, you can make a bunch. I put them under the broiler (but not too close) and watch them very carefully.

Ps - a pizza screen works much better for this than a pizza pan or tile.</content>
      <published_at>Tue Nov 03 21:05:39 -0800 2009</published_at>
      <parent_id>5085062</parent_id>
      <user>
        <id>14479</id>
        <name>wayne keyser</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>5154486</id>
      <content>The frozen indian bread (Naan) at traders joes makes great personal pizza's and they come in garlic and plain...</content>
      <published_at>Wed Nov 04 06:02:41 -0800 2009</published_at>
      <parent_id>5085062</parent_id>
      <user>
        <id>12675</id>
        <name>cocoagirl</name>
      </user>
    </post>
  </posts>
</topic>
