Do you think that pre-made pizza dough is just a short cut for beginners (or lazy) pizzaiolos? Although I started here too, time made me a bit of a snobby skeptic. But I had to go back to my roots and put Trader Joe’s pizza dough to the test in my pizza oven. The results were both surprising…and not.
Trader Joe’s Pizza Dough Options: Plain vs. Traditional
Trader Joe’s offers a few options for pre-made pizza doughs, but for this experiment, I focused on two simple options to better compare the dough itself: the red “traditional” dough and the yellow/red packaged “plain” dough (sadly, there’s zero information on Trader Joe’s website about these pizza doughs, at least at the time of writing). Each brought different (and perhaps a little unexpected) characteristics to the table. Despite affirming some limitations, I still came away pleased and surprised.
Trader Joe’s Plain Pizza Dough: The puffed up champ
The Trader Joe’s plain pizza dough (made in Monrovia California), in its yellow/red packaging, was more forgiving and easier to shape. It didn’t require as much time to reach room temperature and still handled well. When baked, this dough puffed up impressively, creating a wonderfully airy crust that was a joy to bite into.
Trader Joe’s Traditional Pizza Dough: Leopard spotting marvel
Trader Joe’s traditional pizza dough is distributed by Lucerne Foods and comes in vibrant red packaging and the Signature Cafe logo on the top. I found it was a bit of a diva to work with; it needed to come up to room temperature to be shaped without tearing (which I did initially and had to patch), which required a bit of patience. Once it was ready, though, it baked up beautifully in the Solo Stove Pi, producing a crust with gorgeous leopard spotting. The dough didn’t puff up as much as its counterpart, but it had a satisfying chew and an artisan look that pizza lovers crave.
My Trader Joes Pizza Dough Hybrid Experiment
You might have thought I did this because curiosity got the better of me…but it was just that making a full 1 lb. pizza dough wasn’t what was called for (I was feeding my niece and nephew), so I had started with the plan of making 3x 10.5 ounce pizzas. The plan was to make each about 12″ but since I wasn’t too trusting of the dough, I wasn’t prepared to make these into super thin-crust pizzas.
Even then, I still was making 3 pizzas (one for me!) so I made the two pizzas above and combined the two doughs to make a third pizza and to see if I could capture the best of both worlds (or worst – keep in mind I made this decision before making the other two).
The result? A hybrid dough that offered a very nice balance of puffiness and leopard spotting.
It had the ease of handling from the plain dough (although it was still a little more difficult to form) and the beautiful charring from the traditional dough, making it arguably the best of the two. We made a delicious Pepperoni pizza with it.
Quick Tip: when you mix the hybrid dough, make sure to mix it very well and then give it AT LEAST 30 minutes to puff itself up again. Maybe an hour or more wouldn’t be a bad idea.
Flavor…Don’t Get Too Excited
While both doughs performed admirably in the oven, they didn’t quite match the depth of flavor we get from our homemade recipes. They just lacked any sort of complexity despite having all the visual appearance that they would.
However, they provided an excellent canvas for toppings, allowing the flavors of fresh ingredients to shine. Whether you’re planning a pizza night on a whim or need an extra dough for unexpected guests, Trader Joe’s pre-made pizza doughs are reliable options to have on hand.
If you want to learn more on how to up the flavor with pre-made dough, check out our review of Trader Joe’s Garlic & Herb dough.
The Caveats to My Trader Joe’s Pizza Dough Experiment
One important caveat to consider in my experiment with Trader Joe’s pre-made pizza doughs is the fermentation of the dough between when it was made and when I made the pizza. When pizza dough is stored in the fridge, it naturally ferments at a slower rate. This fermentation process affects the dough’s texture and flavor significantly. Ideally, a longer fermentation period can enhance the dough’s flavor and make it easier to work with.
However, I didn’t have any information on when the dough was originally made (only the expiration date on the packaging), nor did I carefully control or monitor the fermentation time between when I bought the dough and cooked it, which could have influenced my results. A more extended cold fermentation (right up to the expiry date?) might have introduced more complexity and depth of flavor to the doughs, which is something I plan to explore further in future experiments.
Sodium content and Additives: What Did They Do?
Additionally, the two doughs I tested differ significantly in their sodium content, which can impact the taste and fermentation of the final product. Moreover, both doughs include added ingredients like Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, and Folic Acid, alongside the typical dough ingredients. These additives play a crucial role in preserving the dough, but they probably also affect the dough’s behavior during shaping and baking. While I don’t have extensive experience with these additives, they are common in commercially prepared doughs to extend shelf life and ensure consistent results. Understanding how these ingredients interact with the dough’s natural fermentation process could provide more insights into achieving the perfect homemade pizza crust.
More work to be done! (Which also means more pizza!)
Tips for Using Trader Joe’s Pizza Dough
- Patience is key: Let the traditional dough come to room temperature for easier handling and to prevent tearing.
- You can mix these doughs: Let’s say there aren’t enough of one or the other at the store – no reason not to buy both so you can mix and match the doughs. Or just because you feel like it, you can certainly find your perfect balance of texture and workability.
- Top Creatively: Use these doughs as a blank canvas for your favorite toppings. Their neutral flavor profile allows the toppings to take center stage.
- Go big on flavor: Since this dough lacks much inherent flavor, you might pick a more flavorful topping combination – like maybe Pizza alla Diavola. You can also check out the Garlic and Herb version of the Plain Dough.
- Outdoor Oven Magic: If you have an outdoor pizza oven, both doughs proved that they could handle high heat and achieve a great crust.
- Keep a couple in the freezer: you just never know when you’ll need another dough and having a couple in the freezer on standby is a savvy move for when you find extra guests coming in the door.
Conclusion
If you follow our blog, you know we are big on making our own doughs with a variety of recipes and ingredients – usually for pretty specific applications. And if you’re like us, Trader Joe’s pre-made pizza doughs are probably not going to replace your favorite homemade dough recipes.
But they certainly hold their own as convenient options that worked very well in our outdoor pizza oven. The traditional dough’s leopard spotting and the plain dough’s impressive puffiness offer unique benefits, and the hybrid approach provides a delightful middle ground. Next time you’re at Trader Joe’s, grab a couple of these doughs and have some fun experimenting with your pizza creations – and/or just to keep on standby for your next pizza party!
Pepperoni Pizza using Trader Joe’s Pizza Dough
Equipment
- Pizza Peel or Pan (Can also use a cookie sheet)
- Pizza Stone Optional
- Pizza Cutter
Ingredients
- 10.5 ounces Trader Joe's Pizza Dough Your choice among Trader Joe's pizza dough.
- .5 cups Pizza Sauce You can make your own sauce or use a store-bought sauce.
- 2 ounces Pepperoni (Equals about 3/4 cup) Depending on how heavy you like the distribution to be.
- 4 ounces Your preferred pizza cheese (Equals 1 cup) I enjoy a mixed Italian blend.
- 1 tablespoon Flour for stretching/rolling out the dough.
- 1 teaspoon Olive oil if you are using a pizza pan
Instructions
- Preheat oven.
- Prepare your pizza dough. Store-bought pizza dough like this Trader Joe's option must be out of the fridge for at least 30 minutes to warm up to room temperature. Check the specific instructions on the packaging to be sure.
- Some people roll out the dough with a rolling pin, and some like flattening it into a disc shape with their hands. I say you stick to what method you are most comfortable with. Use some flour to keep it from sticking to your hands, the counter, or your rolling pin.
- If you use a pizza pan in the oven, most are non-stick, but adding a thin coat of olive oil which helps prevent any sticking and promotes even browning on the bottom of your pizza.
- Place the dough on the peel or pan.Once your dough is on the peel/pan, you may need to straighten the edges with your fingers.
- Take a spoon and apply the sauce a spoonful at a time. Take the back of the spoon and spread it out over the dough, leaving about 1" of crust without sauce around the edge. Many people like using a "bullseye" pattern, swirling the sauce from the center out. Start with less sauce and add more as needed. It is easier to add more than take it away.
- Once you're happy with your sauce distribution, add a thin layer of turkey pepperoni.
- Sprinkle your cheese of choice evenly over the top.
Indoor Pizza Oven Instructions
- Bake for 7 minutes at the temperature specified on the packaging – typically 450°F to 475°F
- Rotate pizza and bake for another 3-8 minutes (check the instructions and check your pizza).
- Check the top and crust. If the top is done, turn the oven off and leave for another 5 minutes. If you have a pizza stone, this is the perfect time to transfer the pizza to the pizza stone.
- Remove the pizza from the oven and let stand for another 5 minutes.
- Cut and serve immediately.
Outdoor Pizza Oven Instructions
- While Trader Joe's pizza dough did very well in our outdoor oven, we didn't cook at the oven's maximum temperature. We heated the stone to 800°F and then turned it down immediately upon launch.
- Rotate pizza 1/4 turn approximately every 1 minute.
- Remove the pizza from the oven and let stand for 3 minutes.
- Cut and serve immediately.
Nutrition
Todd’s cooking skills have revolved around the grill since about age 12, when he developed a love for grilling and took over for Mom at the BBQ. He worked at Wendy’s and at Earl’s Tin Palace (a restaurant chain in Canada) but never really did any sort of baking…until he and Heather started making pizza together! Now he’s often making dough in the mornings and pizza in the evenings.