Wednesday, March 11, 2020
Trader Joe's Gluten Free Pizza Dough
Thin, airy, crispy, and crackery? Delicious.
That thin but incredibly flexible New York style, that somehow hold everything together though it defies logic? Noooommmmm.
Deep dish, with some burned edges, with a required tenacity to chew and chomp? Thinking about you, Chicago and Detroit. Oh goodness yes.
That typical cardboard stuff for half the freezer pizzas out there? Yeah, not so much.
My preference? When I was young, I asked my grandma which grandkid was her favorite. She simply replied "Whichever one I'm looking at." Similarly, my favorite pizza crust is generally the one I am eating, unless it's one of those aformentioned frozen pies that I wish were something else.
Well, the other night, for the first time and at the urging of the good peeps at the North Hills/McCandless Crossing (Pittsburgh) store, I had Trader Joe's Gluten Free Pizza Dough.
Still...surprisingly, it worked. Texture and moutfeel is huge for dough, and gluten free stuff can miss the mark. Not so much here, on one condition: if you can be open to slightly chewy dough. That'd be the best word. Nah, it wasn't quite rubbery, and the edges that got hit with a little extra EVOO did get a litle toasty and crunchy, but really, the main feel was chewy, in a way that worked.
Other than that, this TJ's gluten free dough didn't particularly stand out in any way. That's kinda compliment, in its own way. The taste seemed right on, enough that I wouldn't have necessarily guess gluten free if I didn't know it was. Plain yet comforting. I like it.
Good dough, and good call from the peeps at my favorite TJ's. Overall I like this dough much better than the cauliflower crust kinda dealie TJ has. I'm not sure I could make it my everytime go-to pizza dough, but it can be in the rotation for sure. Double fours.
Bottom line: Trader Joe's Gluten Free Pizza Dough: 8 out of 10 Golden Spoons