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Where to buy pizza dough in the Bay Area

I'd like to try to make pizza based on CHOW's video on making fast easy pizza, (http://www.chow.com/videos/show/chow-...) and I don't care for Trader Joe's version--any suggestions? I've heard that some pizzerias are willing to sell their pizza dough. Has anyone done this and if so, from what pizzeria and how much does that normally cost?

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  1. Have you tried calling one or two of your favorite pizza places and asking them if they would sell you some dough?

    1. I've bought pizza dough from Arizmendi (from the Lakeshore shop in Oakland--so I imagine the SF locations or The Cheese Board in Berkeley would be willing to as well, but you should call ahead to ask). Can't recall the cost, but it wasn't a lot.

      Cheese Board Pizza
      1512 Shattuck Ave, Berkeley, CA 94709

      Arizmendi Bakery
      1331 9th Avenue, San Francisco, CA

      3265 Lakeshore Ave, Oakland, CA

      1268 Valencia St, San Francisco, CA 94110

      3 Replies
        1. re: abstractpoet

          I've seen it available in the SF location on a regular basis.

          1. re: abstractpoet

            I have made pizza at home with the dough from Cheese Board Pizza and it came out great.

            Cheese Board Pizza
            1512 Shattuck Ave, Berkeley, CA 94709

          2. You can also buy pizza dough from Whole Foods (it's much better than the Trader Joe dough) for about the same cost (~1.49-1.79 I believe -- it's been a while since I bought any from them).

            3 Replies
              1. re: Robert Lauriston

                You probably haven't been in a while. The present product compendium has whole wheat at $1.29 and I assume the white flour one has also increased.

              2. re: mhuang

                I use the Whole Foods dough. It works for me! And I buy their pizza sauce as well.

              3. Zarri's (Albany) has a new sign in the window about pizza dough for sale. I kind of doubt they make it themselves, though.

                1. Lucca Deli on Valencia sells dough. I haven't paid close attention to the price, but I think its around $3 and makes two medium pies. Good flavor, but not the most pliable dough.

                  1 Reply
                  1. re: BernalKC

                    Finally figured out how to work with Lucca's pizza dough. By kneading it on a floured board with a bit of added water when I bring it home, the dough comes to life and is much more workable. I suppose this holds true for any take-home dough, but it makes a big difference with theirs.

                  2. I was told Zachery's in Berkeley on College sells dough.

                    3 Replies
                    1. re: Janet

                      Zachaery's Pizza has a store in Berkeley on College Ave.?

                      That sells dough?

                      Unfortunately, I don't think either one of those are true.

                      1. re: Mission

                        Zachary's locations
                        5801 College Ave
                        1853 Solano Ave
                        SAN RAMON
                        3110 Crow Canyon Place
                        Do they sell dough? Mission doesn't think so.

                      2. re: Janet

                        Zachary's dough is kind of weird. So is Cheese Board's / Arizmendi's, for that matter.

                      3. In the east bay, a local gal sells pizza dough. Havn't tried it yet though.


                        1. I've seen pizza dough at Berkeley Bowl (oregon st) and also at Market Hall Pasta shop in Oakland. Not sure about the prices.

                          Berkeley Bowl
                          2020 Oregon St, Berkeley, CA 94703

                          1. I get pizza dough from my local pizza place - Pizza Place on Noriega. I think it's $5 for a medium ball or something like that. I always get a sandwich for lunch while I'm there too.

                            The Pizza Place on Noriega
                            3901 Noriega St, San Francisco, CA 94122

                            1. Also, Pauline's sells balls of dough.

                              Oddly, I just made pizza with store-bought dough half an hour ago.

                              I'm on a long-term experiment with the following variables:
                              dough: my half-assed creation vs pre-made dough
                              oven: does it work and what temperature will it do? Does convection help?
                              technique: how best to improve on crummy dough or crummy oven?

                              (got a new stove a couple of months ago. +1 Bosch; it does a solid 550 degrees, which of course is still not enough to approximate a real pizza oven, but it's a vast improvement on the hand-me-down range I had previously.)

                              Tonight: Trader Joe's dough, rolled rather thick and single-baked on pizza stone. Result: quite tasty, not undercooked, but bottom of crust not crisp, nowhere near charred.

                              Last week: Arizmendi (valencia/24th), rolled thin and double-cooked (first on perforated steel pan, then with toppings on pizza stone). Result: crust crispy on both sides, great char on bottom, but a strange undercooked-ness in the middle...I will give it another shot, but I'm inclined to agree with RL that their dough is "kinda wierd".

                              Not tried since getting the Bosch stove (previous stove was struggling badly and I would typically need to pull the pizza out and cram into the toaster oven to salvage dinner): Lucca, Pauline's. From previous experience, though, I would describe the Lucca as a bit hard to work with and non-rising, and the Pauline's as more straightforward and predictable.

                              I think I haven't used Whole Foods (potrero hill store is my go-to branch) more than once, but will put that on the list given the reports that it's better than TJ's.

                              Another variable is how to treat the store-bought dough. I try to treat it all the same -- to reduce the variables in the pizza equation -- which is to let it sit out for a good 4 hours before throwing the crust.

                              Going back to the OP, I have watched that video and it's rather...suspect. I will admit, my double-baking technique is a workaround, given that most home ovens won't go to 900 degrees, but pan-frying? It just seems odd.

                              more info as it comes, which is to say, as often as my spouse will withstand my pizza experiments.

                              Pauline's Pizza
                              260 Valencia St, San Francisco, CA 94103

                              3 Replies
                              1. re: waldito

                                Convection is very bad as the top will cook much quicker than the bottom. Make sure your pizza stone is heated at 550 for an hour. Best pizza stones are unglazed quarry tiles. total cost about $2.50. After putting the pizza on it, turn down the over to about 500. That will also help have the bottom a little more crisper. This becomes a challenge if you are making more than one pizza.

                                Do you roll your dough? It should be stretched and not rolled. Four hours out of the fridge is too much. More like a half hour will do. No cornmeal on the bottom. A touch of flour on the peel and then just before you put it in, lift up one side and blow underneath it to create a cushion of air. The dough will fly off of the peel.

                                Too much sauce may also be causing the dough to not crisp up. Less is more. Thin layer of tomato sauce and areas with no sauce is fine. Anything more than a thin layer will remain soggy. Same for cheese. Thin layer of cheese.

                                1. re: 12172003

                                  Stretching dough is for tourists- a properly rolled crust will be both crisper and more consistent.

                                  1. re: 12172003

                                    I beg to differ regarding the quarry tiles. They're too thin to hold any heat for a prolonged period of time and once the pie sits on top, it gets worse.

                                    I use a 1" thick kiln shelf made from composite material and bought it at SF Ceramics (sfceramics.com)

                                2. Offering from Pizza Politana at the Pop Up General Store.

                                  Pizza Politana will be offering two-packs of 10-ounce Pizza Dough Balls (look for recipe ideas on our blog!). The dough should be used fresh or immediately frozen for up to a month.

                                  Each order of two 10-ounce Dough Balls makes two 11-inch pizzas

                                  Pizza Politana
                                  91 Rocca Drive, Petaluma, CA

                                  1. I've bought pizza dough from Pizzeria Delfina in the past and it was fantastic. They even asked when I would be baking the pizza!

                                    Pizzeria Delfina
                                    2406 California St, San Francisco, CA 94115

                                    2 Replies
                                    1. re: hannah

                                      Which location of Pizzeria Delfina did you buy from? Do you recall how much they charge?

                                      Pizzeria Delfina
                                      2406 California St, San Francisco, CA 94115

                                      1. re: farmersdaughter

                                        I bought it from the Mission location and just called it's $3.50 for a pizza ball and makes a 12 inch pie

                                    2. The takeout Lanesplitter seems to provide dough for the other locations. I've seen trays of it going out. I bet they'd sell it.

                                      1 Reply
                                      1. re: Glencora

                                        I called them and indeed they do. 14oz ball $2.50 and 26oz ball $3.50.

                                      2. If you're asking for ease of cooking, rather than not wanting to make your own... you can make dough a day or two ahead and keep it in the fridge so it's ready to go (and freezer if life happens). I do this because I have a favorite (and easy) recipe, don't have a local place with good dough, and think most doughs are too salty or 'bready'.

                                        In any case I don't like my pizza dough just made, I love the flavor and texture so much better if it is made at least 24 hrs in advance. If you find a place that sells it to you, see if you can find out when they made it.

                                        1. Canyon Market carries it. I believe it's around $2, and they have a plain, and one with herbs.

                                          Canyon Market
                                          2815 Diamond Street, San Francisco, CA