That’s nice…looks like a 60-90 second pie to me.
1 Like
That is a good looking pizza…would definitely eat.
ETA - which also serves to remind me that my dough rolling skills absolutely suck. I can’t get a round pizza to save my life. 
1 Like
Same, and I make the dough so I can only blame myself for my problems.
Made pizza for years with flat bread or store bought dough, but this was one of the first with out own dough a few years back:
First pizza I made for our daughter on the left, she just liked the crust and ricotta at the time… (20 months now and she eats pizza upside and crust first, adorable and wrong at the same time)
Our sourdough starter had some issues over the summer and we were about to move (now moved) so haven’t made pizza in months. Need to get some dough started now that we are settled in the new house. She’s authorized a pizza oven but still low on the priority list, so for now its just stone or cast iron on the grill.
Pizza is definitely not bad!
you got that right! Friday night I split a Margherita pizza, salad, and calamari with my wife. Yum!
1 Like
I started having trouble with dairy maybe 5 or 6 years ago, and I really got sad thinking I’d have to give up pizza. I’ve found that parmesian cheese doesn’t bother me so I can now make pizza at home (and moderately healthy). Just wanted to throw that out there for any other folks who may be staring longingly at these pics but ran out of Lactaid pills 
2 Likes
Yup…same for my wife. That si why the pizza above with the EVOO base has Asiago instead of mozzarella. She has found she can tolerate the harder cheeses in small amounts. Highly recommend trying Asiago…a bit more flavor than parmesan, IMO.
1 Like
I have a recipe somewhere that I used to use when I was grilling pizza. Had molasses in it so you got a bit of caramelization on the crust.
But I have gotten lazy and the Trader Joe’s pre-made dough is pretty damn good and saves me a bunch of time. 
2 Likes
Pro tip - a good italian deli will have homemade dough better than the trader joes stuff.
Pro pro tip - just ask a pizzeria…most will sell you some dough.
Thanks for the tip!!! 
1 Like
Now we talking! 
1 Like
I don’t ever roll my dough, I open it from the center towards the edges and keep a small border that will become the crust.
Subbing some of the flour (5-10%) with spelt flour also helps. Spelt a ton of extensibility, but little elasticity (and tastes really good), so the dough won’t have the tendency to “resist” stretching. Obviously, longer fermentation time will degrade gluten further and help in that regard too!
1 Like
Really awesome to see your pizzas and I’m jealous of the ovens. I only have a standard kitchen oven, at least I can crank it to about 300C (570F), and I have a pizza stone (that’s not doing much IMHO).
Besides the ready-to-go dough, what recipes are ppl using?
I got inspired by this thread and just started a fresh yeast-based biga (pre-ferment) to make some dough tomorrow. Also had some good result when I used only sourdough a few weeks back.
My main issue was usually it was too moist, not sure why I was so afraid of too much flour in the dough, so it wouldn’t come out of the bag it was in easily and required lots of reshaping and extra flour when making the pizza. I was finally fixing my issues when I messed up the starter over the summer.
I’ve used spelt before (gluten intolerant ex), never thought of it for pizza will have to give it a try.
1 Like
ooh going to have to try that.
I’ll see if I can find it and post it. been awhile since I last used it.
I used to hate TJ’s pizza dough…but after about 1 year of making my own dough I started using it again, and my dough handling skills got so much better that I swear it made the dough better. I’m able to get a big airy crust similar to my home made dough recipe. For anyone wondering, I use popular Roberta’s Dough Recipe when I do make it at home.
@Power13 - my process with TJ’s is to halve the dough, so you have two 225 gram balls. I ball them up with floured hands and then let them rest 30 minutes minimum…45 is a sweet spot. Then flatten them like this How to Stretch Pizza Dough - 4 Super Easy Steps Revealed - YouTube my technique is pretty much exactly like his, but one tip. When I’m doing the steering wheel I look at the dough for thin spots so I don’t over stretch it. I’m tempted to record it next time a make a pizza…if I do, I’ll post it up.
1 Like
Yup…same. If you try and use the whole ball, it is too thick for a pizza oven and the dough doesn’t really cook thoroughly before the top burns.
yeah, I really struggle with this…and usually where my problems start to arise…I inevitably start getting this spots, which I try to correct…end result are the ugly shaped 'zas pictured above. 
Okay it’s settled…I’m recording my next pizza sesh…see if any of my tips are helpful…
Pizza…my other passion. lol.
4 Likes
Yep, there is absolutely nothing wrong with the trader joes dough. I’m just honesty a bit spoiled, as I have (IMO) the best deli in chicago 10 minutes away, and my local pizza place is about 500 yards away.
1 Like
There is too much fuss out there about pizza doughs, just follow this one: https://www.youtube.com/watch?v=6N6on0GaT3w&t=645s
If you are doing the dough the same day, make it during lunch, rest 2 hours before dividing, then 4-5 hours at room temperature as dough balls, then you’re ready to go.
If you wanna do it the night before, same as above, but after you split into dough balls, rest at room temperature for 2 hours before throwing them into the fridge. Take out of the fridge 4-5 hours before you’re gonna make em.
5 Likes