Author Topic: Trader Joe's Dough  (Read 7114 times)

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Offline SolidSurfer

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Re: Trader Joe's Dough
« Reply #25 on: June 05, 2013, 12:16:58 AM »
I tried the TJ dough tonight...and I really liked it. It browned up good, tasted good, chewy, and easy to stretch.


Offline Chicago Bob

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Re: Trader Joe's Dough
« Reply #26 on: June 05, 2013, 12:33:20 PM »
I tried the TJ dough tonight...and I really liked it. It browned up good, tasted good, chewy, and easy to stretch.
Good for you Jesse!  :chef:
Did you take a pic by any chance? Was this baked on a stone and did you get any rise/oven spring on this crust? 

Bob
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Offline SolidSurfer

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Re: Trader Joe's Dough
« Reply #27 on: June 08, 2013, 12:22:54 AM »
On a stone, my oven goes to 550. Good oven spring, but no pics. The dough was tasty, even my cold leftovers were good the next day.

Offline Chicago Bob

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Re: Trader Joe's Dough
« Reply #28 on: June 08, 2013, 12:27:39 AM »
On a stone, my oven goes to 550. Good oven spring, but no pics. The dough was tasty, even my cold leftovers were good the next day.
That all sounds promising Jess...thanks for reporting back here friend.  :chef:

Bob
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Offline taleksun

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Re: Trader Joe's Dough
« Reply #29 on: June 09, 2013, 01:42:39 PM »
Hi Chicago Bob, pictures of Friday's night cook off using TJs pizza dough.

Offline Chicago Bob

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Re: Trader Joe's Dough
« Reply #30 on: June 09, 2013, 07:20:41 PM »
Hi Chicago Bob, pictures of Friday's night cook off using TJs pizza dough.
Boy, that pizza looks really great Tom...very nice job there.  :chef:
The TJ dough likes to brown real good; especially on the bottom doesn't it.
Have you used the TJ dough balls before Tom?
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Offline Tory

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Re: Trader Joe's Dough
« Reply #31 on: June 28, 2013, 01:10:11 PM »
I've been tempted to buy it, but the stuff just seems too hydrated for me. Due to arthritis in my hands, kneading a dough that is too wet is just not an option. And their dough seems so wet that you'd have to knead it for several minutes just to work with it. No thanks!!

Offline Chicago Bob

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Re: Trader Joe's Dough
« Reply #32 on: June 28, 2013, 04:07:37 PM »
I've been tempted to buy it, but the stuff just seems too hydrated for me. Due to arthritis in my hands, kneading a dough that is too wet is just not an option. And their dough seems so wet that you'd have to knead it for several minutes just to work with it. No thanks!!
I've used this dough a couple different ways.....lots of bench flour to hand press it out some and then rolled it. Yes, I did just say that.  :o Roll it and then knuckle stretch it a little bit. 
I like to test out these store doughs just as a sort of drunk guy; er, I mean lazy man's pizza dough. I use 'em and abuse 'em and am proud of it!  ;D
"Care Free Highway...let me slip away on you"

Offline jsaras

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Re: Trader Joe's Dough
« Reply #33 on: June 28, 2013, 04:25:06 PM »
The nutrition label indicates that the protein content is about 10%, so they're just using all purpose flour.  It would be better if it were made with bread or high-gluten flour.
Things have never been more like today than they are right now.


Offline Chicago Bob

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Re: Trader Joe's Dough
« Reply #34 on: June 28, 2013, 04:32:31 PM »
The nutrition label indicates that the protein content is about 10%, so they're just using all purpose flour.  It would be better if it were made with bread or high-gluten flour.
You sure got dat right!  :chef:
"Care Free Highway...let me slip away on you"

Offline oknewell

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Re: Trader Joe's Dough
« Reply #35 on: July 07, 2013, 04:13:43 PM »
Did a Complete Trader Joe's Pizza.  Dough, sauce, cheese, and basil.  Here's the work flow:

1) 0930 pulled the dough from the fridge, divide the package into two balls. Lit the fire.
2) Fire was hot and oven was ready to go around 1100.  Floor in the ~700 - 750, dome was hot
3) 1110 Formed the pizza.  Dough ball was about 245g and I made an 11" pizza
4) Topped with TJ Marinara Sauce, TJ Mozzarella, and some basil from a plant I bought there.
5) Cook time was about 80 sec

Comments:  Dough was a bit cool when I started at 1110. It had in internal temperature of 68 F while room temperature is about 77 F. It had a bit of a heavy feel and was somewhat elastic, but not too bad.  Lower hydration level than I normally use.  Furthermore, there is some oil mixed into the dough, so it has different feel.  The dough does not feel delicate.

Taste:  Taste overall good.  Marinara sauce is sweeter then my normal san marzanos sauce that I make, but not bad.  Cheese, was pre sliced and I liked it. It Melted nice, tasted good, did not require a draining, and was easy to work with.

Offline oknewell

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Re: Trader Joe's Dough
« Reply #36 on: July 07, 2013, 04:42:03 PM »
Continued:

Offline Chicago Bob

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Re: Trader Joe's Dough
« Reply #37 on: July 07, 2013, 04:51:51 PM »
Booyah!!   :drool:  Trader Joe would be proud of you..I know I sure am.  :chef:
Naysayers take note...okn knows how to get the job done!  Faar-out pizza man; thanks for posting the whole show.  8)
"Care Free Highway...let me slip away on you"

Offline taleksun

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Re: Trader Joe's Dough
« Reply #38 on: July 15, 2013, 05:43:16 PM »
I been using this dough for years.

But I have to say OKN did the best I have ever seen, great job.

OKN you may want to check the cold case next to the dough for the fresh TJ's sauce.

Here are some of my last Friday night bake.

Offline Chicago Bob

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Re: Trader Joe's Dough
« Reply #39 on: July 15, 2013, 08:24:29 PM »
I been using this dough for years.

But I have to say OKN did the best I have ever seen, great job.

OKN you may want to check the cold case next to the dough for the fresh TJ's sauce.

Here are some of my last Friday night bake.
That's a killer look'in pizza too Tom...wonderful job on that man!  :chef:
"Care Free Highway...let me slip away on you"

Offline CaptBob

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Re: Trader Joe's Dough
« Reply #40 on: September 26, 2013, 08:35:29 PM »
Jeez ....those are some beautiful pies In this thread. And I can't quit chuckling about Chicago Bob's comment about these store made doughs being a drunk guy's...errr ....lazy man's crust....because many of my attempts are directly influenced by ever changing infusions of rum....so having said that I humbly present my pie made from TJ's whole wheat dough and topped with chicken, artichoke hearts, bacon, red onion, on top of a white garlic sauce. Topped with fresh chives. Was cooked in a cast iron skillet at 450 degrees in my kitchen oven.

Thanks for letting me hang with you guys!

Bob
« Last Edit: September 26, 2013, 08:38:25 PM by CaptBob »
Bob

Offline Chi_Guy

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Re: Trader Joe's Dough
« Reply #41 on: October 04, 2013, 05:48:00 PM »
Nice pics guys...Trader Joe's might want to consider using some of these to market their dough.   :)

Back when I started out making pizzas Trader Joe's dough was all I ever used.  Getting the dough right is one of the most difficult aspects of pizza and can be especially daunting for a beginner.  TJ's is a perfectly good dough to start out with to practice your baking skills before moving on to homemade dough.  While I take pride in making my own dough these days, I'll still use TJ's in a pinch as I did a couple of days ago.

Be aware that they seem to have changed their dough formula recently.  I checked the list of ingredients on my dough ball and was surprised to see the addition of oil, sugar, and dough conditioner.  Normally I steer away from anything containing the latter but I have to admit the taste and texture of the crust on the pie was pretty damn good.  Pics are below.  This was a 14" pie I baked using a combination of screen and stone for about 8 minutes at 550 F.  Topped with sauce, baby spinach, mozzarella, feta, and balsamic marinated tomatoes.



Offline CaptBob

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Re: Trader Joe's Dough
« Reply #42 on: October 04, 2013, 06:40:28 PM »
Those look delicious! Great job!
Bob

Offline mp233069

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Re: Trader Joe's Dough
« Reply #43 on: October 04, 2013, 08:04:24 PM »
I've tried all three of the TJ dough. The wheat dough tends to dry out on me. I really like the dough with the spices mixed in.
Mario

Offline oknewell

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Re: Trader Joe's Dough
« Reply #44 on: June 27, 2014, 11:58:00 PM »
Was lazy to make some dough so went to good old Trader Joe's and bought 2 bags of plain dough. It was much better than I had previously. Much lighter, stretched better, and even tasted better.  I divided each dough ball into 2 pieces for a total of about 240 grams each.  Here are the results for 3 of the pizzas.

Offline jsaras

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Re: Trader Joe's Dough
« Reply #45 on: June 28, 2014, 12:22:18 AM »
You must have caught it at a pretty good point fermenation-wise. 
Things have never been more like today than they are right now.

Offline Chicago Bob

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Re: Trader Joe's Dough
« Reply #46 on: June 28, 2014, 10:13:26 AM »
You must have caught it at a pretty good point fermenation-wise.
^^^  It's hit or miss at TJ's.

CB
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