Sunday, January 03, 2016

New Product Testing: Wewalka Bistro-Style Pizza Dough

Well, I was at the Stop & Shop yesterday and I was trying to think of something quick and easy for dinner when I came upon this new product, Wewalka Bistro Style Pizza Dough. This is a 'thin and crispy' pizza dough that is all rolled out, put on a piece of parchment paper and rolled into a cylinder and sold in the refrigerated dough section of the market. You simply unroll the dough, top it, pop it into the oven and you get a nice pizza in 12-15 minutes. What could be easier or more convenient? I had some red gravy in the freezer, pepperoni and cheese in the fridge so I bought one.

Now I'm more of a Sicilian-type pizza where the dough has a little more heft to it but as there is plenty of heft to me already, a thin and crispy pizza is probably better for me in the long run. However, the pizza was super easy to make and tasted just fine. Except for the dough, you are using your own ingredients, so as long as the dough is not the star of the show this pre-made dough was just fine. I will probably get a couple of these for the freezer to keep on hand for a quick and easy dinner. Some photos are below:

Wewalka is apparently an Irish company. They also make a rectangular dough that I understand is a thicker style crust. Will try that one too. 

Take the dough from the sleeve and unroll it on your counter. Meanwhile pre-heat your oven to 425 degrees. They recommend using a sheet pan so instead of placing the dough with its parchment on the pan cold, I placed the sheet pan upside down on the middle rack of the oven to pre-heat with the oven. 

This is what it looks like unrolled. I wonder what else you could use this dough for? Hors d'oeuvres?

Top with your favorite toppings

I used my pizza pele to slip the pizza onto the hot sheet pan. Bake for 12-15 minutes.

As you can see the pizza cooked nicely and had a very crisp crust. 

A better look at the crust. I will definitely buy these again. Nice job Wewalka!


  1. I liked the rectangular one better.....also tried the croissant one, just OK.....too small and not puffy enough for me.

    1. Thanks! I am def gonna try the thicker one!

  2. How was the texture, Daniel?

    1. Rather like a thin breadstick that has just been baked. Crisp, but with a bit of chew. I'm very interested in trying the thicker version. Stay tuned!