And if the packaging is transparent, take a close look at the surface of the dough. You want to avoid dough that has lots of bubbles on the surface. These will have been formed by gases escaping from the dough, and are an indication that it may be over-proofed.
And that can lead to a flat and uninspiring flavor and tough texture. Last but not least, avoid any packs where the dough is sticking to the container. If you want to mix things up, there are other options besides dough for your pizza base. Flatbreads and tortilla wrap both works brilliantly. Flavored flatbreads, like those with tomato and garlic, add an extra dimension to the taste.
And the lighter base means you can fit in more pizza! If you prefer something more substantial, how about French bread or naans? Naans work particularly well with strongly spiced toppings. Try chicken tikka and rocket for a pizza with an Indian twist. Or slice some French bread and add a jar of sauce and some discs of mozzarella. Mix it with boiling water, cheese and a pinch of salt. Then add mozzarella, broccoli, peppers and cherry tomatoes on top. The best thing about using store bought pizza dough is that it will free up your precious time!
If you want to, you could use some of that to rustle up a side dish to accompany your pizza. The fresh flavors of a simple green salad will work brilliantly. This blog is reader-supported. When you buy through the links in my posts, I earn a commission at no extra cost to you. Most grocery stores carry pre-made pizza crust. But the added convenience comes at a cost that not everyone is willing to pay—the texture and taste of your homemade pizza.
Cauliflower pizza crust? Bear with me, folks. I know cauliflower pizza crust sounds hipser-ishly intimitdating at first. Try it out now, and you can thank me later. Which one did you end up making your pizza with?
Was it store-bought pizza dough or pre-made pizza crust? Your email address will not be published. If you buy through a link in our posts, we may earn an affiliate commission at no cost to you.
With so many options out there, how do you know which doughs will make the best crusts? The only type we ruled out was pre-baked pizza dough the kind you find in the bread aisle.
Our findings included a mix of traditional, whole-wheat, and gluten-free fresh pizza doughs. Some of the doughs were refrigerated in the deli section of the grocery store, some were frozen, and another one even came in a tube.
We rolled and baked all of them according to the package instructions and conducted a blind taste test to choose our favorites. After plenty of carbo-loading and debate, we chose winners from three different categories—traditional, whole-wheat, and gluten-free. The dough felt very sticky out of the package—but a sprinkling of flour on our work surface quickly solved that problem.
The dough was easy to roll out and held its shape much better than other pizza doughs we tested. We baked this dough on a pizza stone for about 15 minutes in a degree oven. Compared to other doughs, this one browned relatively quickly on the bottom and edges. Pillsbury's pizza dough was truly the dark horse winner of the bunch. Pillsbury Thin Pizza Crust - 10oz. Stonefire Thin Pizza Crust - 8. Related searches. Did you find what you were looking for?
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