Trader Joe's Dough, SF, CA - Slices
Trader Joe's Dough, SF, CA - Par Baked Crust
The trick to Tader Joe’s Dough is to par-bake it and when I say trick i mean the only way to get a half-decently cooked pizza with it. The dough is way too moist to get a decent high-heat cooked pie with any other way. You may have some luck cooking the pizza at a lower temperature for a longer amount of time, but you’ll probably have to steer clear of pizza stones.
Even with par baking or lower temperatures what you’re left with is pretty doughy and not particularly tasty. It is cheap and they usually have 3 varieties: regular, whole wheat, and herb. The stuff just isn’t worth the effort especially now that Whole Food’s has lowered their prices down to match. Trader Joe’s does have a decent ingredients including shredded mozzarella, jar sauces (probably my 2nd favorite,) and high-end pepperoni/salami. But the doughs just doesn’t do it for me. The one thing I’ve been pretty successful making with it are bread sticks. I just roll out a long snake, fold it in half, twist it around itself a few times, and throw it on the pizza stones while the oven is hot, but not quite up to temp. The cook pretty quickly and give you and your dining companions something to snake on while you wait. It’s edible and the whole wheat version is at least a little out of the ordinary, but I seldom bother preferring to get dough somewhere else or just make it myself. ymmv.
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