love_cab_chard
Master of Wine
Posts:12349
 | | 01/17/2008 11:50 AM |
| | Taglenet: we also use Trader Joe's to make home-made pizza. I like it more than Whole Foods dough. | | | |
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tanglenet
Oakland, California
Wine Bottler
Posts:3018
| | 01/17/2008 12:06 PM |
| Posted By love_cab_chard on 01/17/2008 11:50 AM
Taglenet: we also use Trader Joe's to make home-made pizza. I like it more than Whole Foods dough.
I don't think I've ever seen pizza dough at Whole Foods. Maybe it isn't offered out here?
I think the TJ dough is $0.99. Cheap dinner!
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TN posted on Cellartracker
"I drink no more than a sponge." François Rabelais
www.tanglenet.com | |
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love_cab_chard
Master of Wine
Posts:12349
| | 01/18/2008 11:53 AM |
| | Check the section between breads & milk produce. They do sell it. Cheap dinner or not, a good pizza is almost impossible to find next to my house in NJ. It just does not exist. All pizza places near me are barely edible. The pizza(s) we make are much better, healthier, tastier. We hosted a pizza party this summer. Now, friends want one every month. The only pizza we eat is our own. In NYC, there are some good places. | | | |
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tanglenet
Oakland, California
Wine Bottler
Posts:3018
| | 01/18/2008 12:33 PM |
| We had our TJ pizza and burnellos last night. Great combo.
LCC- I'll look next time at Whole Foods. Thanks for the tip.
Since we've been making home made pizza, we don't want to eat out or bring in pizza anymore. It's better AND cheaper than what we can get in the neighborhood. Our house pizza is a very thin crust with 4 cheese, sun dried tomatos and anchovies. We also use pesto to change things up (but not last night). Maybe I'll make another this weekend! | |
TN posted on Cellartracker
"I drink no more than a sponge." François Rabelais
www.tanglenet.com | |
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Daniel Bailey
Grape Fermenter
Posts:657
| | 01/18/2008 1:04 PM |
| | Try grilling the pizza. When we make pizza at home we always do it on the grill nowadays. | | | |
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tanglenet
Oakland, California
Wine Bottler
Posts:3018
| | 01/18/2008 1:10 PM |
| Posted By Daniel Bailey on 01/18/2008 1:04 PM
Try grilling the pizza. When we make pizza at home we always do it on the grill nowadays.
We tried on our outdoor gas grill last summer. Did not come out that well for us. A lot of burnt spots on the dough. Looked like Indian bread, but burnt.
How do you grill yours?
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TN posted on Cellartracker
"I drink no more than a sponge." François Rabelais
www.tanglenet.com | |
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Winetex
Austin, Texas
Master of Wine
Posts:10572
| | 01/18/2008 1:22 PM |
| We grill pizzas as well. They need to be in a pan or on a stone as directly on the grill would burn them. Making pizza dough is super easy with a food processor.Â
Here is something to grill on:
Pizza grill
A pizza peel is a good thing to have.
For indoor cooking I bought the Mario Batali pizza pan. It is ridiculously heavy (cast iron?) but it gets the "pizza oven" thin crust just right.
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Daniel Bailey
Grape Fermenter
Posts:657
| | 01/18/2008 8:13 PM |
| | We grill the pizzas directly over the flames. Recipe comes from Al Forno in Providence which has a reputation for grilling pizzas on the flames. Olive oil the grate. Pizza only needs about a minute or two then flip it; put toppings on (obviously you have to use less cheese etc because you don't have enough time); give it another minute or so and then plate it after drizzling a bit of olive oil onto it. | | | |
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love_cab_chard
Master of Wine
Posts:12349
| | 01/18/2008 10:27 PM |
| | My brother also grills it. | | | |
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juggernt
Tampa, FL, USA
Wine Bottler
Posts:3370
| | 01/19/2008 2:04 PM |
| | Gonna have to try the grilling of the pizza. Sounds great. | |
Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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tanglenet
Oakland, California
Wine Bottler
Posts:3018
| | 01/20/2008 2:24 PM |
| Posted By love_cab_chard on 01/18/2008 11:53 AM
Check the section between breads & milk produce. They do sell it. Cheap dinner or not, a good pizza is almost impossible to find next to my house in NJ. It just does not exist. All pizza places near me are barely edible. The pizza(s) we make are much better, healthier, tastier. We hosted a pizza party this summer. Now, friends want one every month. The only pizza we eat is our own. In NYC, there are some good places. We went shopping to WF on Friday night. No pizza dough in the Oakland store. I will try over at the Berkeley store this week.
(Note to self in the event of a divorce: a lot of great looking women shop alone at WF on Friday night)
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TN posted on Cellartracker
"I drink no more than a sponge." François Rabelais
www.tanglenet.com | |
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love_cab_chard
Master of Wine
Posts:12349
| | 01/20/2008 4:17 PM |
| | Here it is located near the bread section & the food-to-go section. I imagine the store layout is similar for all stores as per consistency. Also, try asking Cust Service. We had pizza with Whole Foods dough last night. I still prefer Trader Joe. | | | |
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Vine
Milwaukee, WI
Grape Fermenter
Posts:554
| | 01/23/2008 1:22 AM |
| Posted By tanglenet on 01/18/2008 1:10 PM Posted By Daniel Bailey on 01/18/2008 1:04 PM
Try grilling the pizza. When we make pizza at home we always do it on the grill nowadays. We tried on our outdoor gas grill last summer. Did not come out that well for us. A lot of burnt spots on the dough. Looked like Indian bread, but burnt. How do you grill yours?
Buy a pizza grill stone. My best advice is to "season" the stone with a light dusting of corn meal (this makes it easier to remove with the peel). After burning a few pizzas I also realized that it's better to use less toppings. And you have to keep the grill closed! Otherwise the heat doesn't distribute, which results in undercooked toppings. Once you get the timing down it's a cinch.
And I'm also a fan of Trader Joe's dough. Great deal! I also like to take a small amount of fresh herbs like rosemary to press into the crust. Wonderful flavors and aroma! | | | |
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love_cab_chard
Master of Wine
Posts:12349
| | 01/23/2008 11:54 AM |
| | Vine: ...& basil of course with the rosemary. | | | |
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Vine
Milwaukee, WI
Grape Fermenter
Posts:554
| | 01/24/2008 12:22 AM |
| Posted By love_cab_chard on 01/23/2008 11:54 AM
Vine: ...& basil of course with the rosemary.
Absolutely! And + a little drizzle of quality olive oil...that's perfection. | | | |
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love_cab_chard
Master of Wine
Posts:12349
| | 01/24/2008 11:56 AM |
| | Of course, olive oil & buf mozzarella + some sun dried tomatoes. Now, looking forward to this Fri as we will make 1 again. :-) | | | |
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Vine
Milwaukee, WI
Grape Fermenter
Posts:554
| | 01/24/2008 3:47 PM |
| | Only 1? I was going to offer to bring the wine but I can easily polish off 1 1/2 pies on my own, lol! | | | |
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love_cab_chard
Master of Wine
Posts:12349
| | 01/25/2008 12:01 PM |
| | ...gotta watch my figure, Vine. :-) | | | |
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Vine
Milwaukee, WI
Grape Fermenter
Posts:554
| | 01/25/2008 6:51 PM |
| Posted By love_cab_chard on 01/25/2008 12:01 PM
...gotta watch my figure, Vine. :-) ...I should probably be thinking the same way!!! 
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tanglenet
Oakland, California
Wine Bottler
Posts:3018
| | 01/26/2008 5:51 PM |
| Well, I went to the Oakland and Berkeley Whole Foods stores today. They didn't have a bulk soup mix which I crave (curry and lentil) in Oakland, so I went to Berkeley to buy some. I inquired about pizza dough at both locations. Neither has it out in the refrigerated shelves, but you can buy it. In Oakland, you ask the guys who make the pizzas on site; in Berkeley, you ask at the take out section where the prepared foods are.
Thanks LCC! I didn't buy any today, but will pick up some next time to do a pizza comparison with the Trader Joe mix. | |
TN posted on Cellartracker
"I drink no more than a sponge." François Rabelais
www.tanglenet.com | |
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