Since the discussion of dough recipes seems to be about 75% of the topic of conversation, I have to figure that buying pre-made dough won't put me on the fast track to hanging out with the cool kids on this forum. But my pizza has several problems to overcome. I'm unhappy with my sauce and unhappy with my cheese. The dough is about the only thing that is working for me. Once I get what I consider a great pizza, I'll start making my own dough.
My brothers and I will buy (and split among us) a case of 30 frozen 1 lb doughs at the Piantedosi bakery in Malden, MA. At 65 cents each, you can't beat the price, and they really make a tasty pizza dough.
The day before pizza day, I take a dough out of the freezer and put it in the fridge. On pizza day, I take it out of the fridge and put it on the counter about an hour before pizza time. At pizza time, I empty the sticky dough out of the bag onto flour and start shaping my pizza.
I'm wondering if anyone has any suggestions what I *should* be doing. Should I be taking it out of the fridge hourS before shaping it? When I take it out, should I flour it and shape it into a ball, (rather than let it sit in the plastic bag)?
One minor problem I've had is with the shape. When I dump it out of the bag, it's always strangely shaped, and my final pizza looks much more like a random major continent than a circle. I know that this isn't important, but it doesn't seem like it should be a lot of work to get a round pizza. I've bookmarked a video that someone posted at the Taunton Press site.
Yes, I know I should make my own dough and I promise that I will, ultimately. But at this point in my pizza journey, I'm busy tweaking the sauce.
Thanks for any help.