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Does anyone know of any local pizzerias that sell dough balls? I called the Minuteman Pizza on Cemetary Rd. in Hilliard, was told they sell them(even given prices)yet when I went to purchase them was told they don't sell them and are not allowed by the Health Dept.! I know this isn't true, since North market and Whole Foods sell them. However, are there any pizzerias that do sell them? Thanks.
Columbus Underground Messageboard » General Columbus Discussion » Q&A
buying pizza dough
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Rockmastermike
CORNspiracy HQ
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or... It's really easy...
3 1/2 cups flour
1 cup warm water
2 tablespoons yeast
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon saltPour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix by and hand (or any other method) until well blended. Add the yeast and mix some more. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out.
Posted 2 years ago # -
Mae
Olde Towne East
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Have you tried Sarefino's at the North Market?
Posted 2 years ago # -
hungrywoolf
Victorian Village
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I know a lot of people buy pizza dough from Trader Joe's. The pizza I have had made with it was good.
I think Bill from Bono sells dough (if you can track him down).
Posted 2 years ago # -
Rockmastermike
CORNspiracy HQ
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jn4jenny wrote >>
I get mine at Arena Produce. Two balls for $2.50. At that price, it's cheaper to buy it than make it in my bread machine!not sure how you figure that break-even point... last I made pizza dough in the machine (kneeding and mixing) I made 4-5 balls of honey wheat dough for maybe $1 worth of ingredients, and that was using the good flour.
Posted 2 years ago # -
Nate
Suburbs
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While I'm sure everyone appreciates the advice, I don't usually have 2-3 hours to delegate to just making the crust, so I go for the frozen dough. I know I could save money making it myself, but I don't mind paying for the convenience of being able to make pizza for a week night dinner. Meijer has a store brand frozen dough that is actually not bad at all and reasonably priced.
Posted 2 years ago # -
Rockmastermike
CORNspiracy HQ
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Nate wrote >>
While I'm sure everyone appreciates the advice, I don't usually have 2-3 hours to delegate to just making the crust, so I go for the frozen dough. I know I could save money making it myself, but I don't mind paying for the convenience of being able to make pizza for a week night dinner. Meijer has a store brand frozen dough that is actually not bad at all and reasonably priced.yeah, if you don't have a machine to handle the gruntwork it's a huge pain.
Posted 2 years ago # -
Analogue Kid
5th by West-Northwest
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Ask at Dewey's Piza. I'm not sure if they sell to the public but their dough is excellent.
Posted 2 years ago # -
sixyfivepercentwater
Within earshot of Columbus
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I'm probably going to be jumped on by purists, but when I used to make pizza from scratch I used frozen bread dough, which is available in the freezer compartments at any grocery store. You have to let it rise, knead it and let it rise again, but if you're hanging around the house all day doing other stuff it's no big deal. I've lived in NJ and NY, and it tastes pretty similar. The dough toughens up as you work it and doesn't come out "bready" at all.
Posted 2 years ago #
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