
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
- 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.
- let’s eat……
ENJOY! BUON
APPETITO!