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Will Motorino sell me some dough for home use? Like just for one/two pies?

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I can buy pizza dough from some of the local pizzerias in my neighborhood, but I thought it might be nicer to buy some from a master pizzaiolo... do you think they'll just skoff at me? Has anyone tried this?

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  1. Only one way to find out...

    1. My favorite pizza place for New York pizza in Orlando is PieZanos Pizza & Pasta House. The owners are from New York, and they sell their dough upon request. My sauce isn't like theirs, yet there's No Way I could duplicate their dough! You don't know what you can have unless you ask :)

      1. They will absolutely not scoff at you. Tell them that Mathieu's wife said it was okay.

        1. Alrightly, trying today -- will let you know how it goes :)

          1. Turns out the answer is yes, $5/ball and they will even give you cooking instructions. Aren't they nice!

            8 Replies
            1. re: _emilie_

              That's really great. Are the cooking instructions specific for home use on how to get the crust just right? And have you tried it yet?

              1. re: LNG212

                Just right? Use an oven that gets above 800 degrees.

                Nice work on your quest, emilie.

                1. re: dietndesire

                  Yes, unfortunately I think it's the oven just as much as the dough that determines the outcome. But you can get a pizza stone and heat it up as high as possible to try to duplicate a wood-burning stove. Let us know how it turns out!

                  1. re: dietndesire

                    Well, yeah. That's why I asked the question. Maybe they had some miraculous tip for the home cook. Even those of us with a pizza stone and jacking the oven up as high as it will go don't get the same results as the pros. I just thought maybe they'd have some pointers, esp. if they are including instructions with their dough.

                    1. re: LNG212

                      A fine example of why some foods are just better out than made at home. I love to make pizza (especially during the winter; that high oven temp makes the house toasty warm), but I know I'll never get it the same as my favorite pizza joint. It's like comparing apples to oranges...or something like that. lol ;)

                      1. re: ttoommyy

                        Haven't tried it yet, but yeah, I am assuming that my oven is not going to completely cooperate. I did read something recently somewhere that suggested not only cranking up your broiler all the way, but also pre-heating a cast iron skillet (instead of a stone) on the stove before you flip it upside down and shimmy the pie on there to use as a baking surface in the oven (maybe this was on Serious Eats? I forget). Might try that -- not sure if the direct flame on the stove gets any hotter than the oven or not.

                        1. re: _emilie_

                          If your oven allows it, place your stone or cast iron skillet on the actual floor of the oven. pre-heat it at the highest temp possible for a full hour. for me, this has produced some pretty tasty pies, although there is still a difference between this and a real 800+ degree pizza oven-

                          1. re: Foodluva

                            You will need to dangerously fiddle with your home oven to get it hot enough.
                            Look here to find out everything you need to know.
                            http://www.varasanos.com/PizzaRecipe.htm