After reviewing their plain doughs, I was quite eager to try out Trader Joes Garlic and Herb Pizza Dough – and I think this takes pre-made dough to another level. The addition of sea salt, garlic powder, and a delightful herb blend featuring oregano, thyme, basil, rosemary, marjoram, and sage – it’s an aromatic lineup that promises to upgrade a rather bland pre-made dough into something that becomes part of the pizza flavor experience!
Trader Joe’s Pizza Dough Options: Plain vs. Garlic & Herb
Trader Joe’s offers a few options for pre-made pizza doughs, and we’ve already tested the Plain vs. Traditional head-to-head.
Both were very surprisingly good for making a Neapolitan, but I found both to be a little lacking in flavor.
Trader Joe’s Plain and Garlic & Herb Dough – Both from the same supplier
You can tell right off that the Plain and Garlic & Herb Dough both come from the same supplier. While I don’t know that it’s the same supplier for all TJ’s in the US, the ones available here come from Monrovia California. Sadly, there’s zero information on Trader Joe’s website about these pizza doughs (at least at the time of writing), so there wasn’t much more I could learn.
Both versions were forgiving to work with and pretty easy to shape. It didn’t require as much time to reach room temperature and still handled well. When baked, both variations of this dough puffed up impressively, creating a wonderfully airy crust that was a joy to bite into.
But, as I noted in our previous test, the lovely look of the Plain pizza wasn’t matched by very much flavor. True, a lot of pizzas don’t have a lot of flavor (which is why I love using starters), but it doesn’t have to be that way.
So let’s try Trader Joe’s Garlic and Herb Pizza Dough and see if we can get some flavor in that crust!
A Simple Topping Test to Highlight the Dough
To see if TJ’s dough flavors would shine, I kept the toppings minimal: just olive oil, a sprinkle of sea salt, and a combination of parmesan and asiago cheese. This minimalist approach ensured the garlic and herb blend could take center stage without being overshadowed by bold sauces or heavy ingredients.
The result? I was able to create a pizza crust that didn’t just carry the flavors—it added to them.
Handling and Baking the Dough
The package comes with 16 ounces of dough, but I used 10 ounces to create a 12″ pizza, leaving a little extra for experimentation later. Because I had to break the dough and handle it, once the dough was re-balled, I let it rest covered on the counter for 2 hours to warm and proof a little more. It didn’t get much bigger, but it did smooth out and grow nicely.
The dough was incredibly easy to work with: pliable, strong, and cooperative during stretching and I was able to make quite a nice thin-crust pizza. Unlike some pre-made doughs that can be prone to tearing or shrinking back into shape, this one held its form very well.
Let’s Go: Neapolitan Style!
While the packaging suggests baking the dough in a conventional oven at 475°F, I decided to test our Trader Joe’s Garlic and Herb Pizza Dough under true Neapolitan pizza conditions. I cranked up my outdoor pizza oven to a blistering 850°F and cooked the pizza for just about 90 seconds.
The dough puffed up like the Plain version and the high heat gave the crust a nice finish with a good deal of crispness on the bottom that I found particularly enjoyable. The oil in the dough contributed to this crisp texture, making it a little less traditional for Neapolitan-style pizza but still absolutely delightful.
If you don’t care for a poofy crust, I suggest docking the dough before topping it.
Trader Joe’s Garlic and Herb = Flavor and Value
What sets this dough apart from Trader Joe’s traditional and plain doughs is the depth of flavor. The garlic and herb infusion is aromatic and savory, elevating the crust to more than just a base for toppings. This is the kind of dough that could even stand on its own as a simple focaccia-style bread (we’ll be testing that, for sure!).
And at just $1.49 per package, this dough delivers exceptional value for the flavor it brings to the table. It’s an easy, affordable way to elevate your home pizza-making experience without sacrificing quality.
Sodium content and Additives: What Did They Do?
Trader Joes Garlic and Herb pizza dough is fairly high in sodium at 350 mg per 2 ounces. That’s 1,750 mg per person if you share a 12″ pizza with someone else = 75% of the total daily recommended daily values (and that’s just the crust). And yet, the pizza doesn’t really taste salty. So, be a bit mindful of this if you’re watching your sodium intake.
Trader Joe’s pre-made doughs also 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.
Tips for Using Trader Joes Garlic and Herb Pizza Dough
- Patience is key: Let the dough come to room temperature for easier handling and to prevent tearing.
- You can mix 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.
- Use With Lighter Toppings: The Garlic & Herb option will go very well with lighter topping combinations (like any pizza bianca without tomato sauce).
- Outdoor Oven Magic: If you have an outdoor pizza oven, this proved that it 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.
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.
Final Thoughts on Trader Joes Garlic and Herb Pizza Dough
TJ’s Pizza Dough continues prove that pre-made dough is a great option for making pizza at home.
And in using the Garlic and Herb dough option, it also doesn’t have to mean boring. With its aromatic herb blend and added oils, it brings a new dimension of flavor and texture to homemade pizza using pre-made dough. And this test proved that this dough can readily serve as a Neapolitan-style pizza cooked in an outdoor pizza oven. So, this dough is versatile enough to handle whatever pizza adventure you have in mind. Next time you’re at Trader Joe’s, it should be an easy decision to spend $1.49 and grab one!
Trader Joe’s Garlic and Herb Pizza Dough
Equipment
- Pizza Peel or Pan (Can also use a cookie sheet)
- Pizza Stone Optional
- Pizza Cutter
Ingredients
- 10 ounces Trader Joe's Garlic and Herb Pizza Dough
- 2 tbsp Olive Oil
- 1 ounce Parmesan Cheese grated
- 1 ounce Asiago Cheese grated
- 1 tablespoon Flour for stretching/rolling out the dough.
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.
- If you divide the dough (it comes as a package of 16 ounces and this recipe uses 10), then re-ball it and let it rest covered with a LIGHTLY damp towel for 2 hours to maximize the proof.
- 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.
- Drizzle the olive oil over the pizza. Take a brush or the back of a and spread it out over the dough, leaving about 1" of crust without sauce around the edge. Start with less oil and add more as needed to your taste. It is easier to add more than take it away.
- 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 cooked near the oven's maximum temperature. We heated the stone to 850°F and then turned it down quickly after launch as soon as the oil began to boil.
- Rotate pizza 1/4 turn approximately every 20 seconds.
- 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.