First tip about Trader Joes pizza dough, take it out of bag and seperate into two balls. Because the standard size pizza peel and/or pizza stone for using at home can only take one pizza rolled thin from half of this dough. It makes two thin crust pizzas for me. About as big round as the peel I am using.

I didn’t read all the comments but I have used the pizza dough from trader joes…first you got to let the dough sit out (cut it out of bag and seperate into two balls as per my instructions above) room temp for at least an hour (I think there are still instructions on the bag for this)…then flour the counter, rolling pin, and dough ball. Start rolling it out like a pie crust…I get mine thin and round. You know because the thin round pizza dough will fill the peel (or approximate 12 inch round – my peel is about 14 inches across).

I crank the oven up to 500 (preheat) about 40 minutes before making pizza, give or take. I slide the dough unto the peel (after flouring the peel) and then give it a little shake forward and back to make sure pizza dough is not sticking. then add sauce and toppings, slide on pizza stone in oven…and wait. It ranges from 8 to 14 minutes for me.

As others have said, if it keeps pulling back or resisting stretching, wait longer as the yeast produces more bubbles and relaxes the dough so you can roll it out to where you want it without it retreating.

I got my stone and pizza peel for standard home ovens at Bed Bath & Beyond pretty cheaply, you can always use a flat sheet pan, the back of it, or parchment paper to slide the pizza in.

Hope this helps. Thin, crisp, crunchy pizza with still a little chew.

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