Unfair Comparisons

by zydecopaws on October 6, 2012

Thursday was pizza night again, as a dentist appointment was earlier in the week. It should be noted for new readers that the dentist reference is not a non sequitur; Trader Joe’s is right around the corner from the dentists’ office and far enough from home to warrant a trip whenever someone in the family has an appointment. Pizza dough is almost always purchased on these visits.

Too much information? Here’s a pizza picture for those having trouble staying with me.

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TJ’s pizza dough aficionados will likely spot what just happened there; the crust on the pizza above is NOT from TJ’s. The tip off should be the thickness of the dough and the amount of pan showing around the edge of the pizza.

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While at the dentist, another source of fresh pizza dough was identified as “just as good as TJ’s”. Naturally, a comparison would be required. A pizza dough throwdown, if you will. And since the other source was on the way home, herb dough was obtained from TJ’s following the addition of new gold on a back molar. And naturally, that’s when the unfair part of the comparison began.

On arriving at the new dough source, it was discovered that although the rest of the store was really cool and had great deals (which I already knew as SWMBO shops there regularly, especially when we run low on bulk spices) they only had plain and whole wheat pizza dough. At this point I already know which dough is going to win the taste test. Biased? You bet.

Undeterred, we built two pizzas with identical toppings, one from each dough. The new contender dough was heavier than the TJ’s dough and much more difficult to work. It also was less elastic and in spite of my best efforts I wasn’t able to get it to cover the entire pizza pan and flatten out at the edges. As for the TJ’s dough, the results were pretty much the same as we are used to (in spite of overcooking it slightly).

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The pizzas were both good (pizzas are like sex, when they’re good, they’re great; when they’re bad, they’re still pretty good) but not up to our normal standards. I blamed this on the sauce; I was out of tomato paste and had to make my homemade pizza sauce using tomato sauce instead. The sauce was very thin, less flavorful, and there was less of it as too much moisture makes for soggy crust. For those that are interested, the toppings were bacon, mushrooms, olives, and onions over mozzarella cheese. And for the record, there weren’t any leftovers.

Based on our unfair comparison, we’ll stick with the TJ’s dough in spite of the other being closer to home and about $.20 cheaper per package. Besides, it would take at least $.20 worth of seasonings alone to get the plain dough up to the flavor standard of the TJ’s dough.

Now I just need to let the dentist know his best choice is still right around the corner…

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