Add your own review

Yes, I love this dough. Although it comes in other flavors, I like herb the best! It makes great Friday night pizza. It's near the cheese section.

The doughs also make great quick foccachia bread. I LOVE the cornmeal one!!! If you haven't tried it, yet, RUN out and get it now! I made a chicken pizza with the Genoese Pesto sauce that was to DIE for!

I found this to be decent, but not as tasy as the plain dough. Would be better for making breadsticks or something, I think.

On the advice of another poster, I tried the pizza dough (plain), it was awful frankly and couldn't hold a candle to a dough from a local pizzeria. It tasted like something you might be served on an airplane or in a bowling alley, very thin, no flavor and a distinct aftertaste.

The times I have used these doughs and pre-baked for 6-8 minutes before topping, they were significantly better.

If I follow directions and top then bake, I agree with some of the negative comments -- the dough was not that good.

So if you have tried these doughs and were disappointed, try once more, pre-bake just the dough and taste the difference.

This stuff is great -- though, i also prefer the plain version and highly recommend a good 4-5 minutes in the oven before adding the toppings. You will not be disappointed!

Agree with bake before topping. Added bbq sauce, slivered pork steak, mushrooms and peppers and the garlic and herb flavors still came through. Can't beat it for 99 cents!

On the advice of previous posters, I prebaked the crust for 8-10 minutes (older oven). I still did not like the consistency of the pizza.

I also had problems rolling out the dough to a wide circle, even after letting it rest some.

I'm going to give it another shot but this was the first item from TJ's that I really did not like.

Try to manually (by hand) stretch out the dough, do NOT roll it! I've found that if I hold the dough out in front of me and kind of jostle it while rotating, it thins itself out perfectly. This method & prebaking makes for an excellent pizza, IMHO. You can also grill it with great results!!

I did try the plain pizza dough on a lark once, The dough was difficult to flatten, even with a long resting time. I have not tried the product since, as I suspect one or more ingredients make it difficult to stretch--and I never use a rolling pin. Not bragging, but for me it is easier to make pizza dough at home and keep half the recipe in the freezer.

Okay I have tried the plain dough a few times and had mixed results , but I think it had more to do with what I was doing then the dough and leardning what works best for it.

1). Forming the dough
Like it suggests just let the dough rest for at least 20 minutes
2). then lightly flour a surface , I use a flexible plastic cutting board I got super cheap that came 2 in the package
3). plop the dough on the flour and just flip it around till its covered in a light dusting of flour on all sides
4). Okay now start to stretch the dough , (Suggestion take a moment before you start this and wash not just your hands but your a good part of the lower arm ) I let the dough drap over my fist as I stretch it out and take my time as I work it out.

Working pizza / bread dough takes practice and will take more then just a few attempts to make this easy.

Cooking suggestions ,, unlike the big pizzeria ,, less is better when you deal with toppings , also a mix of cheeses is possibly better then just moz. TJ has a great Cheese mix of Italian style cheese that are very fragrent , use that in combination with some moz.

Also , go lite on any toppings that give off water , like vegetables.

thank you sfbeachguy. very good suggestions.

I used this dough for breadsticks at a party and they were a huge hit. I just wrapped a piece of proscuitto around string cheese. Rolled this inside the dough, brushed with oil and baked until golden brown. Serve it with a good marinara and everyone will love it.

I have been using the whole wheat dough to make calzones. I usually let the dough warm to room temp then cut it into 4 parts and stretch. You can fill with whatever toppings you like and fold over and seal.

After buying this dough I realized it contained L-cystine which is a substance created from actual HUMAN HAIR to give certain foods a sulfur taste. Google it. Its common in cheap pizza dough, yuck!

to the comments?

i dont see them.

We love all the doughs on our gas BBQ.
Roll/stretch it out, heat minced garlic and 1/3 C.(or so) olive oil in microwave. Brush half on the dough. Flop directly on heated BBQ, start with Medium direct heat, then turn off center burner after 20 seconds or so. Put lid down, and cook until it puffs up. Then, turn it, put rest of olive oil on top, then sauce and toppings. Put lid down, and cook for a few minutes. It is the best!!

I don't think it rises like a homemade dough.

I used this dough to make grilled pizza with chicken, pesto and artichokes.

All 7 of us agreed that it was the best pizza we had ever had.

This will be a summer staple in our house.

I tried it for the first time, and I loved it! I made a "deep dish" pizza with it, spreading some olive oil in the pan. It came out great - the dough has a great herb flavor that complimented the cheese and toppings nicely. The dough would probably make great breadsticks, too.