PIZZA DOUGH BALL HANDLING

 * 1- The tHAW PROCESS

  • from frozen, place the dough in the refrigerator overnight
  • remove from fridge and allow dough to thaw at room temperature FOR approximately 3-6 hours  (depending on size of dough)
  • give the dough a light brushing of olive oil to prevent from sticking and cover them.  be sure to cover tightly to avoid any drying or crust forming
  • there are many ways to cover the dough ball IE, CLEAN DRY TEA TOWEL, CLING WRAP TO NAME A FEW
  • the longer the proof time THE better the product, however BE sure NOT TO OVER PROOF OR THE DOUGH WILL collapse AND THIS can lead to a gummy tasting crust.  
  • Tip: from frozen our 8 oz dough balls sitting at room temperature for 4 hours will also be ready to use, AND REMEMBER TO COVER WHILE THEY PROOF

* 2- the STRETCHING

  • once dough is properly thawed, it’s ready to use
  • flour YOUR surface area and stretch to desired size
  • 8 oz + 9 oz stretch to approx 10″-12″ round
  • 10 oz  stretch to approx. 12″-14″ round
  • 20 oz stretch to 14′”-16″ round
  • 25 oz stretch to 18″ round
  • stretch the dough and create a 1″ crust or raised edge.
  • hand stretching is recommended, but if you prefer to use a rolling pin use that
  • you may pick up the dough ball and stretch it using the back of your hands. be sure to always have a floured surface to avoid the dough from sticking
  • tip:  alternatively, can also use oil instead of flour in the stretching process and for baking we recommend using a perforated pizza pan or screen 

* 3- the TOPPING

  • the order in which to place our toppings to achieve the best pizza is:
  • sauce first making sure not to sauce your 1″ edge, spread evenly
  • next layer lay your cheese toppings
  • the third layer is any meat toppings
  • then your vegetables
  • tipsweat off the vegetables before you place them on your pizza, this way no excess moisture is released during the baking process

* 4- the BAKING

  • BAKE TIME WILL VARY DEPENDING ON OVEN USED, HOWEVER WHEN the CRUST IS GOLDEN TO DARK BROWN IN COLOUR IT’S READY TO BE TAKEN OUT
  • place in pre-heated oven, we recommend high heat
  • if using a commercial oven, ready temperature is between 550°F – 575°F, AND CHECK ON YOUR PIZZA 6-7 MINUTES LATER
  • wood-burning oven READY TEMPERATURE IS approx. 800°F, CHECK ON YOUR PIZZA A FEW MINUTES LATER 
  • conventional home oven READY TEMPERATURE IS between 475°F -500°F, CHECK ON YOUR PIZZA 10-12 MINUTES LATER
  • the key to making a great pizza is personalizing it exactly how you enjoy it. extend baking times for a crispier crust.  
  • tip:  allow THE pizza to settle for a few minutes before cutting INTO IT, you want to give the cheese and toppings TIME to settle.
  • let’s eat……

 

ENJOY! BUON

APPETITO!