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Premade Pizza Dough For sale?

I just moved 20 minutes outside of Boston in the North Shore area. I like making my own pizza's, and have used store bought dough before. I'm not sure my own homemade dough would come out great and I don't really have the time to make it.
I was wondering if anyone knew of any pizza shops or italian joints that sell their own homemade dough....

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  1. Most pizza places will sell their dough, so if you've found a place with a decent crust, just ask.

    I usually buy mine at Bertucci's, a local chain with a few restaurants on the north shore. You can check their website for locations. The dough is pricier than most pizza shops ($3 or $3.50 for a large, I think) but it is quite good.

    Oh, by the way, welcome to the area!

    Bertuccis Restaurant
    6 Plaza Way, Plymouth, MA 02360

    1 Reply
    1. re: bear

      btw, we actually ate at Bertucci's in vinnin square a week ago and I got the arugula pizza. it was really good. I wish I could take home their brick pizza oven as well :)

      Bertuccis Restaurant
      6 Plaza Way, Plymouth, MA 02360

    2. J. Pace & Son in Saugus, off Rte. 1 south, sells pizza dough. I've used it in the past and it's a good alternative to homemade. This store is a real Italian salumeria selling all the traditional products.


      1. If there's Trader Joes or Whole Foods near you, both sell pre-made dough. (I like the TJ's herbed dough as my standard go-to for pizza at home. Avoid the whole wheat, though, it gets tough.)

        For those who are closer to the city, Dave's Fresh Pasta in Davis Sq also sells pre-made dough. It's (not surprisingly) of better quality than TJs or Whole Foods.

        Dave's Fresh Pasta
        81 Holland St, Somerville, MA 02144

        1. As bear mentioned, most places will usually hook you up if you ask nicely. I've gotten dough and a handful of cheese from my local "House of" for cheap money, and good results.

          1. Not the North Shore but I LOVE the pizza dough at Russo's in watertown. I only get over there about once a month so when I go I usually get 4 or 5 bags at a time to throw in the freezer. I made my own for years and then I just gave up. Russo's is better then mine. It has a nice tang to it.

            4 Replies
            1. re: heypielady

              Do you notice a difference after freezing the dough? I have never tried Russos, generally get mine from Haymarket or Clear Flour. However I have found the difference between using the dough fresh and post frozen to be like night and day even if it is only frozen for a short period of time. I thought it was just me, but the last time I used frozen Haymarket dough, my wife commented that it didn't taste as good (she didn't know it had been frozen).

              Blackstone St, Boston, MA

              1. re: Gabatta

                Hmm... I can't say I've noticed a difference but I honestly don't remember the last time I had Russo's dough fresh from the store (they don't sell it frozen). I always come home, dump it in the freezer and then thaw it in the fridge overnight, then let it rise in a covered bowl on the countertop.

                Do you have an old freezer? I can imagine the dough perhaps absorbing freezer odors even in a short time and making the dough taste less good. Even ice cubes that have been around longer then a week can get a bit funky.

                Nevertheless, I should try the dough fresh next time... maybe it will taste even better!

                1. re: heypielady

                  Russo's dough is almost always frozen. Sometimes a couple will defrost in the refrigerator case, but they start out frozen. If you pick ones from the back, they will be frozen all the way through. I love it -- very tasty and only $1.98 for a bag that makes two good size pies.

                  1. re: misscucina

                    Weird. I've never got it frozen. But I'm not reaching into the back. I also only get one pie out of it. I think my pizza stone is about 15 inches in diameter.

            2. I buy Whole Foods pizza dough all the time. It has no weird preservatives or dough conditioners in it, so it tastes homemade. It's sometimes a little dried out on the edges, particularly if you buy it frozen, but this doesn't affect the flavor. It's also easy to work with once you thaw it and let it relax a bit.

              Believe it or not, Shaw's also has a good, all-natural dough. Trader Joe's used to be good, but they've added some preservatives, so now their dough tastes like the bag.

              Trader Joe's
              1427 Massachusetts Ave, Arlington, MA 02476

              1. Our Shaw's Supermarket in Maine carries premade pizza dough, in the refridgerated section, near the pizzas.

                1. Papa Ginos used to sell it for $1. Not sure if that's still true but they're easy to find and it's a good quality dough that cooks up well.

                  1. haymarket pizza and trader joe's are my go-to dough joints. tj's is very sticky though.

                    1. I can't think of a supermarket that doesn't sell fresh dough.

                      1. Erin,

                        I buy most of my fresh pizza dough, 2lbs package for $1.99 at Caluresso's Farm Stand on rt. 28 in Reading (just over the Stoneham line). I cut it in two and freeze half, because 1lb of the dough is what I use to make one pizza.

                        Also, I have an Italian friend who used to makes her own dough and swears by Market Basket frozen dough. I've tried it myself a couple of times and it's very good. I told her it doesn't stretch for me as well as my dough from Caluresso's. She said she leaves it to sit on her counter in a bowl coated with a little olive oil all day, with a damp towel draped on top of the bowl. She said my dough was not warm enough and when I tried her method it's worked just fine. Market Basket sells their dough in 1lb bags.

                        1 Reply
                        1. re: mcel215

                          Love Calaruso dough. It is my go to source when I do not make my own. So easy to work.

                        2. Bianchi's on Revere Beach. Have a slice while you are there.

                          1. not for nothin,but- we can make pizza dough from scratch in about 10-12 minutes and the rise time is no longer than the oven warm up and ingredient prep time. thin crust, crunchy high heat style pie. no dough conditioner or freezer taste, puts most store bought dough to shame on the cheap. just say'n.