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Pizza dough - Advice needed on how to prepare

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Pizza dough - Advice needed on how to prepare

ANCyM | Jul 25, 2004 08:42 PM

The past several times that I've used store bought pizza dough (DC & NoVA area Trader Joe's, Vace, the Italian Store), I cannot seem to roll it out properly. I end up with oblong, too-thick blobs. Obviously I'm doing something wrong. While I don't expect to ever become as talented as a real pizzaiolo, I'd like to think that preparing a nice, thin crust isn't out of my reach.

Can anyone provide guidance on the *right* way(s) to work with pizza dough? For example, what about:

Dough temperature - straight out of the fridge or at room temperature?

Rolling surface - wood kitchen table or marble or other?

Rolling pin or work w/ hands??

Many thanks to anyone who can provide some good hints and advice.

ANCyM

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