Apparently you can buy the dough from Costco's food court pizza. I'm curious to see how it'd work on a home pizza. But also, holy fuck, you can only buy it in counts of 21. And I'd probably have to half the doughs, since they're 30oz. That's 42 pizzas.

ITS FLOUR AND WATER YOU FUCK

>>21404834
Actually it's
>ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY, NIACIN, REDUCED IRON, THIAMIN, RIBOFLAVIN, FOLIC ACID), WATER, SALT, SEMOLINA, WHEAT GLUTEN, YEAST, CANOLA OIL AND OLIVE OIL.
But nah yeah you're pretty much right, add yeast and salt. It's easy and there's not much reason to buy it premade.

>>21404834
>>21404836
Making the pizza dough is always the most annoying part of the pizza. It turns a sub-hour meal into a day of extra prep. Pop a frozen pizza dough out overnight, and cook it the next day.

>>21404840
I get what you're saying, but you really just have to plan ahead. It takes a few hours or a day or whatever to proof, but it's like 10 extra minutes of any actual work.
But you can also freeze homemade dough after it proofs.

>>21404840
>>21404836
>>21404834
Pretty much all pizza places use frozen dough nowadays. They probably save a ton of labor doing that. What I want to know is how they end up charging $23 for just a 3 topping large.
>muh labor costs
They cut wagies hours to compenstate. Literally have to wait 30 minutes at pizza hut because I see 1-2 wagies working multiple stations while the fat retard manager stuffs his face. These niggers want you to wait 30 minutes for a low quality $23 pizza.
Fucking greedy niggers.

>>21404846
This is $18 for 42 15oz pizzas.

>>21404834
She's only proofed for 30 minutes you sick fuck.

>>21404852
>Pretty much all pizza places use frozen dough nowadays
yeah no

only the typical Takeaway places do
or every place with the classic electric industrial ovens

if they have brick ovens (or anything custom) they will make their own dough
otherwise your Pizza turns out like shit
you need to control hydration, protein, proofing, saltiness etc. for your specific oven environment

never personally came across an actual pizza place that didn't make their own dough
(working in central Europe for reference)

>>21404834
you dont use olive oil in your pizza dough?

>>21404876
nta, traditionally it'd really depend on which region of Italy you're looking at
but for the most part, olive oil is not part of the dough
only flour, yeast, salt, water

Olive Oil is always parts of a (traditional) Pizza though
just that it's drizzled on top

>>21404836
why do they put salmonella in there? isn't it dangerous?

>>21404932
Adds authentic flavor.

You can get doughs from Aldi for $1.09. One is a enough to make one large or thick crust pizza or two smaller thin crust. They are almost identical to the costco ones, wouldn't be surprised if they were the same thing just repackaged.

>>21404876
You need oil at least for it not to stick to the stand mixer bowl. I've worked in several pizzerias over the years and all dough recipes used olive oil at some point in the process, if only when cutting into balls and portioning/bagging them to rise.
But most recipes have like 1/2 cup to a cup of oil in a big batch of dough.

>>21404888
weird, ive ever only done it with oil in the dough (and on top ofc)

>>21405031
for commercial use id understand if they skip oil since its just another cost-factor (OPs store bought also mostly uses canola instead of olive)

>buy bag of pizza flour
>add water
>add olive oil
>knead for 10 minutes
>put half the dough in the fridge for tomorrow and half covered in a bowl on the counter for 1.5 hours

Congratulations you now have two pizza bases.

>>21405036
>weird, ive ever only done it with oil in the dough (and on top ofc)
because that's standard modern variant
it shortens the gluten strands
and makes the dough easier to work with

if you have a thick dough,
a little oil essentially prevents your dough from getting chewy and makes your crust a bit more flaky

but if you bake a really thin pizza, really hot for ~60s
you won't care about chewiness and your whole pizza is gonna be crispy anyway
so oil doesn't do anything practical and if you add it on top you aren't losing the good olive oil taste

>>21405047
or toss and mix flour and water and olive oil and yeast forget it in the fridge for a day just do a couple of folds the next day seperate let it rise and you can make pizza just like how a 90% hydration no knead loaf of bread

>>21404888
thats only for wood oven pizzas, its imperative to use oilive oil for pizza made in regular stoves and even those mini gas pizza ovens, otherwise it will come out as hard bread, any dough thats left inside somwhere from more than 4 minutes needs some oil, also olive oil has the benefit of not at all affecting the taste when combined with dough even if you put as much as 50 ml per 500 g of flour

>>21404852
>Pretty much all pizza places use frozen dough nowadays. They probably save a ton of labor doing that.
Making pizza dough is easy when you have an industrial grade mixer and you need those to make your various sauces etc.

>>21404840
>it takes a whole day for the dough to rise!
>much faster to defrost a pizza for a whole day

>>21404840
What? Literally just mix together flour, water, salt, yeast, and olive oil the day before you want to make your pizza. Are you retarded?