Trader Joe’s pizza dough, otherwise known as the thing that has given my life meaning.

The instructions on the package kindly ask you to rest at room temperature for 20 minutes before using.  I think that waiting even a bit longer is desirable, but 20 minutes does the trick.  I enjoy making pizzas that are a bit smaller, around 10 inches in diameter.  I therefore take the ball of dough, cut in half, and then stretch each half.

Based on early reports, this dough seems to be better for making pies using aged, shredded mozzarella or other aged cheeses such as provolone.  A “neapolitan” pie, using fresh mozzarella, may not be quite as suited for Trader Joe’s pizza dough, but further investigations will need to be conducted for a final verdict on this point.