My 2nd shot at making a respectable pizza with Trader Joe’s dough.
Why would one want to do this, you ask? Here’s the scenario. You’ve got your own awesome dough recipe with a 72 hour cold ferment, but you’ve been busy and haven’t had a chance to make any dough this week. It’s Friday and you need pizza. That’s why.
I learned the basic process from It’s Dough Guy. It’s simple – buy the dough, re-ball it, let it sit at room temperature for several hours to rise, and then go about your pizza making business as usual.
This one was re-balled and then frozen for a week before cooking. It turned out great. The dough itself lacks flavor, but it stretches well, and more than does the trick it’s being asked to do. It is great for making a pizza day of wanting one, for sure.
16” NY Style pep, onion, and ricotta.
by OkEntrepreneur5633
3 Comments
I always keep a couple bags of TJ’s pizza dough in the freezer for this exact scenario! In case something goes wrong with my homemade dough or if we decide we want pizza but there isn’t quite enough time to make dough from scratch. Let it thaw out in the morning/early afternoon, re-ball it, and let it rise for a few hours. It makes a surprisingly good pizza in a pinch.
Your pizza looks great!! Enjoy!
Can you elaborate on the re-ball process?
Id like to have that kind of emergency every day