Once I discovered this website, I spent about a year experimenting with dough. I used KABF, KASL, GMAT and some locally made bread flour. I experimented with various hydration levels, dough temperatures, yeast amounts, varying times in the fridge and several other options that I read about here. What I ultimately made was a pretty good dough. But nothing, in my opinion, comes close to the dough that I can buy from the Piantedosi bakery up north of Boston. I buy a case of 30 dough balls, and although the price has probably risen recently, a couple of months ago the price was 80 cents each (16 oz ball).
If people here look unfavorably on me because I don't make my own dough, I can live with that, because everyone who has tried mine believes that I am a god of pizza.
Why bother if you are going to buy pre-made dough? Just buy a frozen Wal-Mart pizza and be done with it.
That's silly. Using that logic, if Walmart used
your dough, their frozen pizza would be as good as what you produce.
Store-bought frozen pizzas are to home-made pizzas as tv dinners are to a home-cooked meal. I believe that if any regular follower of this forum took any store-bought dough ball, they'd be able to produce a pizza better than any name-brand frozen pizza on the market.
That's not to say that your home made dough isn't better than the store-bought dough. My point is that much of the quality of a pizza has to do with the cooking method, not to mention decent sauce and cheese.
Also, it can't be ignored that pizza opinions are subjective. You might taste Piantedosi's dough and not like it. You might even like
my home made dough better.
