OT: where can I buy pizza dough?
Dot Proulx
dough. Does anyone know where I can buy either fresh or frozen pizza
dough, --not the semi-cooked kind you can get at the grocery store--
and preferably in Durham or Chapel Hill?
kuze...@duke.edu
> I like to make my own pizzas, but I don't always have time to make the
> dough. Does anyone know where I can buy either fresh or frozen pizza
One of those "gourmet pizza" places used to sell dough--I never
used it but a friend said it was good. I don't recall which one
but you might try a few phone calls.
Our own latest quick pseudo-pizza-crust: My wife got some
huge pitas at Neomonde--about the size of a large pizza crust.
We've found that they make GREAT pseudo-pizzas. It helps if
the toppings aren't too wet, and they cook best at very high
temp but a shorter time than a regular crust. They're darned
good, IMO, and preparation time is as short as taking one out
of the freezer, putting it on a pizza pan, and putting on the
toppings.
_______________________________________________
Ken Kuzenski AC4RD kuzen001 at acpub .duke .edu
_______________________________________________
All disclaimers apply, see? www.duke.edu/~kuzen001
Joshua Baker-LePain
IIRC, Satisfactions in Durham (in Brightleaf) sells pizza dough.
--
Joshua Baker-LePain
Department of Biomedical Engineering
Duke University
Heather Jones
: I like to make my own pizzas, but I don't always have time to make the
: dough. Does anyone know where I can buy either fresh or frozen pizza
: dough, --not the semi-cooked kind you can get at the grocery store--
: and preferably in Durham or Chapel Hill?
My local Lowes Foods sells it in the freezer section near the bakery
department -- they also have cakes and such in there, I think. IIRC, it
used to be kept refrigerated in the cheese case... I've never tried it,
but I've seen it, and it seems like a better option than the tube kind
pillsbury makes or the semi-cooked ones.
--heather
--
Heather Jones heather_jones(at)pobox(dot)com
http://www.haphazard.org http://www.savorysecrets.com
Jo
Jo
"Dot Proulx" <dorothy...@sas.com> wrote in message
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Bryan C. Andregg
Whole Foods has balls of pizza dough in their freezer cases.
--
Bryan C. Andregg Duke University Medical Center
Programmer Dept. of Anesthesiology
e <bryan....@duke.edu>
p +1 919 684 6201
Doug Cutler
Doug
"Dot Proulx" <dorothy...@sas.com> wrote in message
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Jim Toering
They have a location on Harrison (right across from SAS) and one at 55/Davis
Drive.
"Dot Proulx" <dorothy...@sas.com> wrote in message
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Justin
Ask a local pizza shop that you like. They'll usually sell you a ball or two
pretty cheap.
Carla Townsend
"Justin" <jus...@earthlink.net> wrote in message news:<Hchld.25292$KJ6....@newsread1.news.pas.earthlink.net>...
scrape
Capital Creations - several locations in Raleigh and Cary.
Remsleep
Others have already pointed out that you can buy frozen dough at Whole
Foods. I use the Cook's Illustrated pizza crust recipe, which makes three
medium sized pizzas. I usually freeze two of the dough balls in ziploc
bags. The results are excellent and the recipe has the advantage of being
done almost entirely in the food processor. I'll post it if you like.
Remsleep
Raleighgirl
"Remsleep" <reply@this_newsgroup.ok> wrote in message
news:KGtld.10139$_J2....@newsread2.news.atl.earthlink.net...
\ I use the Cook's Illustrated pizza crust recipe, which makes
three
| medium sized pizzas. I'll post it if you like.
Yes please!
Raleighgirl
|
| Remsleep
|
|
Jennifer Richards
In Chapel Hill, I've heard that Pop's will sell you dough. They're at the
Harris Teeter shopping center on Airport Road and Weaver Dairy, just South
of I40. I think it's called Chapel Hill North. Anyway, Pop's is pretty
good pizza.
Darryl L. Pierce
There's a place in Apex on Salem Street at the intersection with Hunter.
I stopped there once for lunch and that's when I found out that they
*don't* sell pizzas but instead frozen pizza and dough.
--
Darryl L. Pierce <mcpi...@myrealbox.com>
Visit my webpage: <http://mcpierce.multiply.com>
Remsleep
"Raleighgirl" <jwal...@raleigh.nc.rr.com> wrote in message
news:Pawld.2920$iI2.1...@twister.southeast.rr.com...
You'll need an 11 cup food processor for this recipe:
1/2 cup warm water (110F)
1 envelope instant yeast
1 1/4 cups water at room temp.
2 Tbs extra-virgin olive oil
4 cups (22 oz) bread flour plus extra for the board
1 1/2 tsp salt
Olive oil or cooking spray to oil the bowl
Measure the warm water into a 2 cup liquid measuring cup. Sprinkle in the
yeast and let stand until the yeast dissolves and swells (~5 mins). Add the
room-temp water and oil and stir to combine
Process the flour and salt in the food processor, pulsing to combine.
Continue pulsing while pouring in the liquid ingredients (holding back a few
tablespoons) through the feed tube If the dough does not readily form into
a ball, add the remaining liquid and continue to pulse until a ball forms.
Process until the dough is smooth and elastic, about 30 seconds longer.
The dough will be a bit tacky, so use a rubber spatula to turn it onto a
lightly floured work surface. Knead by hand for a few strokes to form a
smooth, round ball. Put the dough in a deep, oiled bowl and cover with
plastic wrap. Let rise until doubled in size, 1.5-2 hours. Press the dough
to deflate.
Makes 3 x 12 inch pizzas.
Remsleep
Raleighgirl
"Remsleep" <reply@this_newsgroup.ok> wrote in message
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Nathan Gilliatt
"Darryl L. Pierce" <mcpi...@myrealbox.com> wrote:
> There's a place in Apex on Salem Street at the intersection with Hunter.
> I stopped there once for lunch and that's when I found out that they
> *don't* sell pizzas but instead frozen pizza and dough.
They're not frozen, they're fresh. And good.
-Nathan
Sue S.
a totally lazy way, for those days when even stretching someone else's
dough out is just too much effort.
Buy a ciabatta at Whole Foods bakery. (I'm sure there are other breads
that would work well, but I can't vouch for them.) Slice the loaf in
half longways. Drizzle cut sides with olive oil. Top with good canned
tomatoes. (I especially like the smoky flavor of Muir Glen's organic
fire-roasted crushed variety, also available at Whole Foods.) Sprinkle
with your choice of toppings and cheese. Bake in hot (450-500 F) oven
until cheese bubbles and starts to brown. Before serving, sprinkle
with fresh basil leaves and drizzle a little more olive oil on top.
Had it for dinner last night with a fresh-picked arugula salad and a
glass of red wine. It was delicious.
dookie
dookie
"Dot Proulx" <dorothy...@sas.com> wrote in message
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Justin
go into too much detail about it. They had several different sizes - I made
two 8-inch pizzas out of the ~$1.70 ball. The dough was excellent, very
smooth. I was able to get it really thin with no tearing, something my
homemade doughs never seem to achieve. After cooking, it had that light char
look and snap on the edges and bottom (cooked on a cheap garden stone at
550). My only gripe was that the ingredients list includes two different
types of partially hydrogenated oils.
"Carla Townsend" <CarlaT...@nc.rr.com> wrote in message
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kuze...@duke.edu
> So I bought some this weekend at Conti's on this recommendation ..
> smooth. I was able to get it really thin with no tearing, something my
> homemade doughs never seem to achieve. After cooking, it had that light
One thing that made a HUGE difference in my homemade pizza
dough was using a good bread flour, not one of the general
purpose flours. "King Arthur" brand is my own favorite--
the difference between a baguette made with King Arthur and
one of the mass-market bread flours is considerable.
My own recipe for pizza dough, FWIW:
3 cups of flour in the food processor
Pinch of salt, pinch of sugar
2/3 cup of olive oil
teaspoon of quick-acting yeast
Put all that in the food processor, turn it on a low
speed, and let it run while you slowly pour in lukewarm
water. When it's just right it'll form a lovely ball.
Let it rise in an oiled bowl for an hour or so, then
form into two pizza pans and chill them while you get
the toppings and sauce ready.
Tip #2: never cook ONE pizza! If you're going to all
that work anyway, make two and put the spare in the
freezer!
Susan
is superb for everything I make in the bread machine and for foccacia (which should
mean it's good for pizza), and their "white wheat" has all the nutrition of classic whole
wheat flour, but a lighter flavor. I use it in pancakes and substitute it for about half
of the flour in things like banana bread and pumpkin bread. I feel like I'm getting
better nutrition without that Ewell Gibbons' "chewing on a pine cone" texture.
Lowe's carries KA bread machine and all-purpose flours, and Wellspring - oops -
Wholefoods carries the white wheat.
Susan
kuze...@duke.edu
> I second the recommendation for King Arthur flours. Their bread machine flour
> is superb for everything I make in the bread machine and for foccacia
About 10 years ago I was trying to make good baguettes, from
a Julia Child recipe. They never came out really good--until
I switched from mass-market "bread flour" to King Arthur brand.
Suddenly they were SUPERB. Just an amazing difference. KA is
a couple of bucks more than Gold Medal/Pillsbury 'bread flour'
for a 5-pound bag, but it's money well spent, IMO!
Anne Lurie
definitely deserves a mention:
http://www.kingarthurflour.com/cgibin/start/ahome/main.html
Anne Lurie
NE Raleigh
<kuze...@duke.edu> wrote in message
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Peter Aitken
news:6p9nd.7138$DE1.5...@twister.southeast.rr.com...
> Based on what I've seen in the King Arthur catalogue, I think their
website
> definitely deserves a mention:
> http://www.kingarthurflour.com/cgibin/start/ahome/main.html
>
> Anne Lurie
> NE Raleigh
>
Indeed! I've ordered from them many times and have never been disappointed.
The flour *does* make a difference in bread, pizza dough, etc. I am willing
to pay a bit more for excellent quality (which may help compensate for my
middling baking skills!).
--
Peter Aitken
Remove the crap from my email address before using.
Darryl L. Pierce
>>There's a place in Apex on Salem Street at the intersection with Hunter.
>>I stopped there once for lunch and that's when I found out that they
>>*don't* sell pizzas but instead frozen pizza and dough.
>
>
> They're not frozen, they're fresh. And good.
My bad. I thought they also had frozen ones on the menu.
Susan
carrying the King Arthur white wheat flour. Disaster! Does anyone know of any other
stores in the area that carry it? Shipping 5 pound bags of flour from the KA catalog gets
expensive fast!
Thanks,
Susan
I second the recommendation for King Arthur flours. Their bread machine flour
is superb for everything I make in the bread machine and for foccacia (which should
mean it's good for pizza), and their "white wheat" has all the nutrition of classic whole
wheat flour, but a lighter flavor. I use it in pancakes and substitute it for about half
of the flour in things like banana bread and pumpkin bread. I feel like I'm getting
better nutrition without that Ewell Gibbons' "chewing on a pine cone" texture.
Lowe's carries KA bread machine and all-purpose flours, and Wellspring - oops -
Wholefoods carries the white wheat.
Susan
On Wed, 17 Nov 2004 12:04:07 +0000 (UTC), <kuze...@duke.edu> wrote:
Nathan Gilliatt
Susan <su...@nowhere.com> wrote:
> Having posted this a while back, I now find to my dismay that Wholefoods has
> stopped carrying the King Arthur white wheat flour. Disaster! Does anyone
> know of any other stores in the area that carry it? Shipping 5 pound bags of
> flour from the KA catalog gets expensive fast!
I noticed KA flour in Harris Teeter last week (Cary, Kildaire Farm Rd).
Didn't notice which variety, although I *think* it said "wheat flour"
somewhere in there.
- Nathan
Randall Nortman
> Having posted this a while back, I now find to my dismay that
> Wholefoods has stopped carrying the King Arthur white wheat flour.
> Disaster! Does anyone know of any other stores in the area that
> carry it? Shipping 5 pound bags of flour from the KA catalog gets
> expensive fast!
Are you sure? I was just at the Raleigh Whole Foods (on Wade Ave) and
they had several bags. But I did notice that it's a new bag design --
not the brown paper with blue decoration I'm used to but rather a
white paper with sort of pumpkin-orange decoration, more like the bags
they've been using for their white flours for a while now. So if you
were just looking for the same old bag design, you might have missed
it.
--
Randall
Jo
"Susan" <su...@nowhere.com> wrote in message
news:tm04s05sj3okilif8...@4ax.com...
pak...@localhost.private.neotoma.org
Sorry, off topic, but...
King Arthur Flour Hour.
--
Chris Dukes
Suspicion breeds confidance -- Brazil
Jon Mauney
<slrncs6e8i...@mouse.private.neotoma.org>:
>On Fri, 17 Dec 2004 16:53:34 GMT in
><iaEwd.97$Hk4....@twister.southeast.rr.com> Jo
><jglass...@youpayless.com> wrote: Sorry, off topic, but...
>
>King Arthur Flour Hour.
>
I have to say, that takes the Biscuit.
--
_Doctor_ Jon Mauney Oh, I'm a systems hack and I'm OK,
\__Mu__/ I work all night and I sleep all day
jmk
--
jmk in NC
