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!