Great Pizza with Storebought Dough?!? 

The best way to deal with store pizza dough - to follow instruction on the packaging. I'm production supervisor- menager for 25 years at industrial pizza bakery.

This video is a must. I been cooking pizza for about 2 weeks and was encountering all the issues you addressed. Thank you

Trying my Koda 16 Gas model for the first time.. This was really helpful for that first run with Whole Foods bought 1 lb. bag frozen dough. Thank you.

Best video on store bought dough ive found! Thanks! Now I know why my pizza looked like Albania instead of a circle and why the crust was raw....Also totally agree about using store bought dough as a beginner. Where I live the only store with dough is Aldi.

The dough in the Publix bakery dept is very good. The one in the ball is made in-house and there's also a pre-rolled dough from a vendor that's super easy to use. I use a dough docker on the inside area but using a fork works also... just takes a bit longer. Both doughs have a very good gluten chew along the lines of NY Style dough. I don't even deal with the floured pizza peel stuff... I just prep the pie on parchment paper and slide off the tray onto the stone or baking steel. You can pull the paper out from under the pie in 45-60 seconds so it doesn't burn then finish baking.

Very good job on explaining how to work with the store bought pizza dough. I just about gave up trying to do it. Thanks this really helps people like myself.

This is so helpful! Thanks!

I really liked the tip about taking it out 3 hrs ahead of time…just have had trouble w over baking so I could use a good like 400 degree time rec. *non-ooni*. **normal oven user !! **

Yo, good stuff. Trying to get into making pizza!!

Nicely done! Like you, I can't seem to dial in the dough from scratch yet, so it's store-bought for me, too. I have an Ooni 12 (gas), and man...I've never eaten such good pizza. I have tried several store-bought varieties, and so far, Whole Foods is the clear winner (though I've also used the same dough you did in this video). Well done!

I make pizza at home all the time. I have an Ooni Koda 16 and a 20 inch square pizza stone in my oven. I make both Neapolitan style and NY style with store bought dough. I live in NJ and buy it from my local supermarket Shoprite and specifically only buy Frozen dough and not refrigerated dough. The reason is the yeast hasn’t activated so I can keep tons of dough forever and pull it out and throw it into the fridge 3 days before I want pizza. My pizza’s look like they came from delivery. So yes, store bought dough can make excellent pizza.

I love ❤️ this video! You took out the mystery of my fails ! Thank you

Very helpful, your suggestions are excellent

Great tips thank you

You can buy dough from a pizzeria if you ask them nicely

I really like the part where he talks about using store bought dough

Oddly enough I’ve bought two of same Safeway dough and looking to bake it 😂

Does the oil on the dough cause any issues with the pizza stone? Soaking in or whatever?

Love your videos. I just came across your channel. Any chance you will be coming out with additional videos?

Hey I really enjoyed the video and found it super helpful. I was wondering if you know how to get overproofed dough off my table once it has dried…I prepped too much and left one and have been trying to get the dough off my table for about a week because it’s so strongly adhered. So far I’ve tried distilled white vinegar w minor success.

What temp? How long? Btw I think you can use corn meal instead of semolina … a little more accessible

Dough is so easy. Make poolish. Wait a day then make dough/ dough balls

Can I freeze the leftover unused dough

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I love pizza cooking I made a diy pizza oven

Please make more how to videos.

So, you said, take the dough out of the fridge about 1-2 hours prior to "working" it, correct? Then after it has set for that time, "then" do I separate the dough into smaller balls?

Trader Joe’s sells some decent dough, although it needs a lot of time at room temperature.

What kind of oil do you put on your balls?

3 obvious signs that this someone is not a good cook. 1. They spends more time and money on fancy and expensive supplies than they spend on actually learning how to cook. 2. They add too much salt to everything.... Anything will taste acceptable if you throw a bunch of salt on it, even bad food. 3. They're quick to share with everyone how great of a cook they think they are. News flash, we can't actually smell or taste food in a photo or video so how do we know if it's actually any good?