The last corn-meal
Bad news from Trader Joe’s. The cornmeal pizza dough, the star of the second post ever on R&G, has been discontinued. This dough was the basis for one of the most delicious pizzas I know: bacon and pickled jalapeño. We ate it at least twice a month during the cornmeal dough’s brief life.
Now I’m going to have to develop my own cornmeal pizza dough. Anyone have a recipe to recommend, or a ratio of cornmeal to flour I should start with?
Comment by Anita
I haven’t tried this recipe, but it’s been in my bookmarks forever: http://pizzaware.com/pizzadough5.htm
This one has similar ratios: http://www.casagordita.com/cornmealpizzadough.htm
Posted on December 10, 2006 at 1:51 pm
Comment by Dana
Argh!!! That was my favorite! At least I still have one in my fridge. We’ll have to have a last supper and mourn it’s loss tonight. It was the best tasting dough Trader Joes made.
Posted on December 10, 2006 at 3:12 pm
Comment by teri
I was just at TJ’s yesterday, decided to look for the pizza dough based on your endorsement, and couldn’t find it. I bought the plain and the whole wheat to try, but the cornmeal one sounded best. I look forward to your recipe R&D to see what you discover.
Posted on December 11, 2006 at 7:21 am
Comment by Tamara
I loved that dough. Whaaaaah!
Posted on December 11, 2006 at 10:50 am
Comment by janelle
Sniffle… I find I am bummed a few rounds a year with an ingredient or great foodie find from Trader Joes. Though I love their efforts to keep things new, rotating, evolving, etc. My son used to love these yellow, lunch size packs of herbed olives in his lunch. But alas they have gone missing for a year…
I liked that cornmeal dough too!
Posted on December 11, 2006 at 6:11 pm
Comment by heather
graaa! trader flingin-flangin’ joe’s!!!!!
SO ANGRY! GRAAA!
once we tried kind of rolling their regular-type dough ball in cornmeal before smooshing it out flat and topping it…it did give it a bit more of a crunch.
at least this time, thanks to you, mamster, i KNOW they’ve discontinued something i loved, and won’t spend eight minutes every week for the next year and a half madly pawing through every sack of pizza dough, hoping against hope that THIS WEEK, my beloved delicious item has returned.
Posted on December 11, 2006 at 10:12 pm
Comment by susan
Love your blog. I looked for the cornmeal dough at TJs today, and indeed it was gone, but it appears that they’ve replaced it w/a readymade cornmeal pizza crust, which was today’s feature in the demo kitchen. OK, but not nearly as good as the dough.
Posted on December 13, 2006 at 5:22 pm
Comment by mamster
Huh, that’s interesting. I’d still try it. Is it a Boboli-type thing or frozen or what?
Posted on December 13, 2006 at 9:04 pm
Comment by susan
Yep. It’s similar to a Boboli. I guess that rolling out dough is too much trouble for most people.
Posted on December 14, 2006 at 12:35 pm
Comment by Stephanie
Cornmeal Pizza Dough The Way to Cook - Julia Child
1 pkg dry-active yeast 1/4 c. tepid water 1/8 tsp sugar 1 c. flour 1/3 c. cornmeal 1 tsp salt 1/4 c. milk, plus more if needed 2 Tbs olive oil
Posted on December 18, 2006 at 4:11 pm
Comment by Great
Why don’t you guys all get together and threaten to boycott TJ’s until they bring back the cornmeal dough tht you all love?
Posted on December 18, 2006 at 5:51 pm