If you’re looking for info on Arinell’s pizza check out this recent review. This review is about their dough which, more often will not, they will gladly sell at a very reasonable price. I usually make my own dough, but from time to time I go in search of places that will sell ready-made/raw dough. Amazingly Arinell is the only pizza place I’ve been able to find in San Francisco that sells raw dough. I’m not sure why that is as there were quite a few places in Seattle willing to.
I picked up a large pizza worth of dough on Friday afternoon that I planned to use Saturday for lunch (with left-overs to take to work through the week.) The large ball of dough is plenty for two large home-oven pizzas and that’s what I made. I decided to go with straight cheese for one, and on the other I included a bit of pepperoni. Other than the dough I used all my standard ingredients and procedures which over the course of the next few months I plan to outline here. For now though I’ll stick to the results of the dough, which in this case were nearly perfect. It’s was some of the best pizza I’ve made, especially with pre-bought dough. It browned nicely both on the bottom, even getting a bit of nice spotty char, and the cornicione. I didn’t stretch them quite as thin as the slices at the shop, both because there was a lot of dough and because I generally like a little bit more substantial under-crust. After sitting overnight in the fridge the dough is extremely pliable to the point that tossing it would be nearly impossible, but turning it over my knuckles and forearm worked well and I ended up with a nice and even round.
- Arinell Pizza Dough, SF, CA - Browned Crust
- Arinell Pizza Dough, SF, CA - Side View
- Arinell Pizza Dough, SF, CA - Finished Pie
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