Store Bought Pizza Dough - 1 Simple Trick for Epic Pizza!
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- Опубликовано: 11 сен 2024
- The secret to making amazing homemade pizza with grocery store pizza dough.
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If you are short on time grabbing a bag of grocery store pizza dough is super convenient and can actually produce a better pizza than trying to rush a homemade pizza recipe.
I've made thousands of homemade pizzas using all the best homemade pizza dough recipes and I was blown away by just how good store bought pizza dough can be. You just have to treat it right!
Grocery store pizza can be a bit intimidating if your goal is to make a round and delicious pizza. Learn this simple technique to transform store bought pizza dough into amazing pizza.
Epic Pizza with Store Bought Pizza Dough: santabarbaraba...
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![Store Bought Pizza Dough Made Awesome [Ooni Koda 16, Baking Steel, Gozney Roccbox]](/img/1.gif)
Thank you for showing how to make that square dough mess into two dough balls. Now I know why I could never get my pizzas truly round! Circular dude 🤣
Man, thanks for all of your videos. Cooking my fist pizzas tonight in the new Koda 12. 🍻
Really great explanation and demo!
It took me years to figure out on my own that I needed to ball the store bought dough so the pizza would turn out round when stretched. I couldn't figure out how pizza restaurants made their pizzas round and my pizza was amoeba shaped 🦠 😂
Thanks for being the one to finally putting this crucial step on the internet. I will be sharing this video with my beginner pizza friends!
Constructive feedback: the sound is a little echo-y. Might be hard to hear for some people with hearing difficulty.
Thanks. I need to get a mic 🎤!
Thank you very much for the simple and to the point explanation!
Why rest in fridge ? Seems to me it’s been resting in the fridge at the supermarket for days already?
Because it needs to rest after you form it into a ball and mess with it
Do you know what commas are?
Dope
Yea🎉
What they pay you almost a billion dollars a year 😮
I froze my pizza dough. I hope its still gonna be okay.
It will be fine. Defrost it in the fridge. Flour your counter surface lightly and stretch and fold into a rough ball. Then shape it into a formed ball. Rub a bit of olive oil on it and cover for 3-4 hours until it comes to room temp & supple looking
@@sheteg1 I did all that and it came out thick and stodgy like it hadnt risen. Going out to buy fresh stuff today.
@@jeil5676I’m sorry but this made me kinda laugh
😎🤙🏻🤙🏻🍕🍕🍕🍕
Nope! Sorry if I can't make my own 16 hour+ fermented poolish with a 48 hour dough ferment I won't eat pizza. Once you make it that way there is no going back......
uh, there is going back if you don't always have 48 hours ...
@@corpcapt2583 For you, not for me.
Totally agree!!
Fancy pants rich McGee over here
Blödsinn. Nix einfacheres wie pizzateig. Hauptsache mehl mit 12-14% Eiweiss. 😅😅
Oh no. The TJ's dough is gummy and gross tasting. I can't believe with all the fantastic scratch dough you make that you would like Trader Joe's!!! lol
The only store dough I have found to be delicious is Vons, in a pinch. It rises nicely and I do what you do with the shaping of the balls and sitting on the counter a few hours.
I’m going to have to check out the Von’s dough, I’ve received a few messages about it. Looks more expensive than TJs but not by much. I was going to grab some Whole Foods dough to give it a try but the price was LOL and still not organic.
@@SantaBarbaraBaker Yes, I get it a few times a month. It rises well just before use and it freezes well, too. Whole Paycheck has very few must-have products for me.
Gummy sounds like perhaps you're underbaking the dough? Maybe not stretching it thin enough? Putting on too much toppings and sauce?
Trader Joe's dough comes out like bread and tastes fine, especially for $1.30 for a 16 oz bag.
@@dtape Lol. I know what I'm doing. 90% of the time, I make my own dough starting with a 24 hr. RT poolish.
The Trader joe's doughs I tried a few times were gummy, probably too much oil, ,poor quality flour.
In any case, when I want a quick and ready pizza dough, I'll pay the $2.99 for the Signature Select at Vons/Pavillions. They rise nicely and the result is an outstanding crust.