Best store-bought dough?

[humbleservant_7]

Sorry guys,

I'm in a rush.

For someone not looking to make a crust from scratch what's a decent store-bought pizza dough or crust?

[humbleservant_7]

Oopps. soorry. Forgot to specify.

Looking for a NY-style/Sbarro-style like pizza crust

And a thin St. Louis style pizza crust. (the one with the holes poked at the bottom or tops of them). I'm not sure if this is called thin, cracker-style or what.

[petef]

Landolfis frozen pizza dough is made in Trenton, NJ and sold in Acme stores here in central NJ. It's a very heavy & dense dough which I believe comes from using lots of oil. After thawing overnight in the refrig, you have to leave it out in a covered bowl at room temperature for 4 to 6 hours and it will stretch out evenly and thin if that's what you need. Look at the pics, see how nicely the bottom browns. ---pete---

[dmcavanagh]

@Norma had a long thread a while back about a frozen dough called "Pepe's" from Amsterdam,NY which is available in many Walmart stores, at least in the state of NY. It's nothing special, but it performs well for a frozen, store bought dough. I've tried it, it always has good oven spring. Taste is decent, although it could use a little extra salt. Still a hell of a lot better to just make your own.
http://www.walmart.com/ip/Pepe-s-Bakery-Fried-Dough-Bread-Calzone-Pizza-Dough-16-oz/10849034

[norma427]

@Norma had a long thread a while back about a frozen dough called "Pepe's" from Amsterdam,NY which is available in many Walmart stores, at least in the state of NY. It's nothing special, but it performs well for a frozen, store bought dough. I've tried it, it always has good oven spring. Taste is decent, although it could use a little extra salt. Still a hell of a lot better to just make your own.
http://www.walmart.com/ip/Pepe-s-Bakery-Fried-Dough-Bread-Calzone-Pizza-Dough-16-oz/10849034

Dave,

This is the thread about Pepe’s frozen dough balls. http://www.pizzamaking.com/forum/index.php/topic,17632.0.html  I also liked them.  Peter went on to reverse engineer Pepe’s frozen dough balls at Reply 69 http://www.pizzamaking.com/forum/index.php/topic,17632.msg172097.html#msg172097

Norma