I saw ItsDoughGuy make a pizza at home with a Trader Joes dough ball a few months ago, been wanting to try it out. Made a 16” Pepperoni. I reballed it out of packaging (be careful because their label’s dye when wet will get on your dough..) I did zero stretch and folds because I assumed they already mixed the crap out of it in production) sat in my fridge for 67 hours. Left out to temper at 8am baked at 2:00pm @550°F Convection on Baking Steel for 8min w/ a turn halfway.
It came out decently crispy. During shaping it handled like a lower hydration NY dough, like maybe closer to 60%…had a good rise on the steel and was pretty airy overall. Flavor wise it tasted like commercial dough, you could definitely tell it wasn’t anything like quality of the King Arthur Bread Flour that I have been using. But for under $2 for a 12oz dough ball.. pretty good cost considered. 6.5/10
by liptonteabagger