A battle for the ages... Who makes a better pizza dough? Whole Foods or trader Joes? Let's find out! For more pizza tips, tricks and recipes @PatioPizza
Love your videos bro. Can you make a video on how to use pizza steel correctly? My pizza is always burnt on the bottom and I place the steel in the middle rack
The thing about supermarket refrigerated pizza dough is that you have to investigate where that dough is in its lifecycle. The Trader Joe's dough might've tasted better because it had an extra day or two to ferment; that might explain the sourdough flavor ✌️
@@PatioPizza Not allowing a refrigerated dough to proof for hours at room temperature, 4 hours is a good rule of thumb, is the biggest mistake people make when using this kind of dough. As for frozen dough, I have little experience with it, but that might take double the time, maybe more ✌️
Pretty much all supermarket dough is frozen when it gets to the store. They don’t make it on site. So if you’ve used supermarket you’ve used previously frozen dough.
@@PatioPizza I'll take your word for it, I haven't bought dough in years, but the dough I've seen at Trader Joe's (I've never bought it from Whole Foods) has always been unfrozen and sometimes verging on over-proofed. I'm not sure where they source their dough from, but I suspect it's regionally-made like their breads, and has VERY little yeast to extend its shelf-life.
@@PatioPizza One other bit of advice. A 16-oz bag of dough is enough for two 8-oz balls of dough, which is enough for two 12" pizzas. So bring the dough home, divide in two, ball up each half and place each in a slightly oiled sealed container until ready to use 👍
