PIZZA DOUGH BALL HANDLING

* 1- The tHAW PROCESS

from frozen, place the dough in the refrigerator overnight
remove from the fridge and allow dough to thaw at room temperature FOR approximately 2-4 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 ALSO DEPENDENT ON SIZE our dough balls sitting at room temperature for 3-6 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
tip: sweat 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.

ENJOY! BUON APPETITO!

HANDLING and PREPARATION

When needed, TAKE from freezer and either allow to thaw in FRIDGE overnight (WRAPPED AND COVERED AS TO AVOID THE CRUST FROM DRYING OUT) OR LET THEM THAW AT ambient ROOM TEMP 3-4 BEFORE USE
WHICH EVER METHOD YOU CHOOSE TO THAW THE DOUGH, PLEASE KEEP IT MIND THAT IT HAS TO STAY COVERED OR WRAPPED
once dough is thawed AND HAS PROOFED (GROWN IN SIZE) THE dough is ready FOR USE
FLOUR YOUR SURFACE AND STRETCH OR ROLL AS DESIRED
TOP with YOUR desired ingredients

* BAKING GUIDELINES BELOW. IF YOU PREFER A CRUNCHIER CRUST, BAKE FOR LONGER

BAKING in a CONVENTIONAL OVEN:

pizza crust can be placeD directly on oven MIDDLE racks with OR without A pizza screen OR PAN (YOUR CHOICE)
directly on oven rac AT 375ºF for 8-10 mins
on pizza screen OR pan AT 400ºF for 8-10 mins

BAKING in a STONE HEARTH COMMERCIAL PIZZA OVEN: