Recommended overnight method
Let thaw in refrigerator overnight. Remove from refrigerator. Let dough come to room temperature before using.
Room temperature method
Let dough sit at room temperature for 4-6 hours or until soft.
Conventional Oven Method
Preheat oven to 450-500 degrees, or the highest setting. This is Neapolitan dough and has heavy hydration. The dough works best at high temps to help release steam.
Recommend preheating pizza stone in oven.
Flour dough and stretch to desired size (approx. 12”). Continue to work on floured
Top as desired.
Pull pizza onto floured (or semolina/corn meal) pizza peel. Give pizza final stretch.
Place pizza on stone and bake 5-7 minutes or until desired char. Oven temps vary!
Keep your oven light on and continue to check on it!
Cookie Sheet Baking Method
Preheat oven to 450 degrees.
Oil (Olive Oil) ¼ or ½ sheet. Press dough into corners of the cookie sheet. Top with
favorite toppings and bake for 4-5 minutes, checking the bake on the crust. Also try
sauce last (cheese down first) this allows for a crispier crust)
Grill or Egg Method
This method takes full time attention-do not walk away from the grill. Flames may come up and over char your dough. But do not be afraid! This method makes great pizza and smokey charred results. Preheat grill to med/high.
Stretch dough to desired size-I can even be odd shaped-Artisanal!
Spray your grill liberally with nonstick spray (be careful of flare-ups)
Toss your dough directly on the grill. Grill for 2 minutes and remove. If the dough sticks, its not ready. Wait until you can easily pull it off.
After 2 minutes your dough is “par baked”. Flip the dough upside down and top with
Respray your grill and place the pizza back on for 1-2 minutes until desired char.
Pizza In a PAN Method
Needed: 2 Dough balls, 9X9 Pan and great ingredients. You can buy all from us except the pan…
Combine 2 dough thawed dough balls. Oil (Olive Oil) the pan
Pinch in the air corner to corner to form a square. Let gravity lead the way. Form into the 9X9 pan stretching into every corner.
Cover and let the dough in the pan sit and rise. The longer the better 3-5 hours.
Punch the dough down as making focaccia bread.
Preheat kitchen oven to 550 degree
Add Parm and cheese in all corners, sides and top (light on top).
Liberally add oregano and parm on top
Add the toppings of choice and lightly add more cheese
Cover with heavy foil
Bake in kitchen oven 550 degrees for 9 minutes covered
Remove foil and bake 9 minutes uncovered
Check corners to make sure they are browned (and bottom if possible)
Add 2 minutes to bake if necessary
After bake, add pizza sauce-3 rows
Add more oregano and parm
Remove and cut into 9 slices
Internal temp of dough should be 200 degrees. Char level is your vision!
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From one Pizzaiolo to another, I hope you find/found your inspiration!
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