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Pizza Dough: Tips & How-To

 

 

Read below to find out what to do when you receive your dough, stretching & handling tips, refrigeration & freezing recommendations and cooking tips.

 

instructions to make pizza

What to do when you receive your dough

Your pizza dough portion will arrive fresh from our refrigerators. If you want to use the dough later, keep the dough in your fridge. You can safely keep your fresh pizza dough in the fridge for up to two days, inclusive of the day of delivery. For example, if your delivery occurs on a Friday, you'll be able to enjoy it that evening or by the end of Saturday. 

Before use, the dough balls will require a little warming up. Leave them to rest at room temperature for approximately 2-3 hours. A room temperature pizza dough is the key to easy handling and stretching.

It is normal for the dough to rise and fill the container while it is coming to room temperature! Sometimes the container lid may even 'pop'.

Stretching your dough

Lightly flour your workstation with plain flour. You can also add some semolina, although this is fully optional. Semolina provides a little extra crunch on the base of your pizza and act as bearing balls so that your pizza can easily slide on and off your baking sheet.

Flour your finger tips and turn out the dough ball onto the floured surface. Gently turn out your dough ball and flip to coat both sides with flour. You will notice your dough is exceptionally elastic and wants to stretch. Treat your dough gently and kindly!

Using just your finger tips, lightly press into the dough from near the centre until the ball is approximately 5”-6” in diameter. Do not press down on the edge of the dough as this will push out airy texture from your crust!

Knuckle method: Place the dough onto your knuckles (form a cupped shape with your hands) near the edge of your dough. Gently rotate the dough using your knuckles and let gravity do the work. Remember to be gentle and kind to your dough. Once it is to your desired size, place the stretched dough onto the surface which you'll use to transfer your dough to the oven.

Fingertips method: If the knuckle method isn’t for you, you can simply leave your dough ball on your workstation and gently use your fingertips to stretch out the dough from near the edges. Stretch until you reach your desired size and thinness.

Cooking recommendations

If you have a pizza oven, chances are you don’t need any tips on how to cook a pizza! For those using an oven, turn on your oven onto the highest temperature setting. Leave a baking tray or sheet in the oven to heat up while you stretch and assemble your pizza. We would recommend a minimum of 250 Celsius and heating your oven and a baking tray for a minimum of 30 minutes before launch.

Once the dough is stretched to your desired size, place the stretched dough onto the floured surface which you'll use to transfer your dough to the oven. We'll call this the transfer surface. This may be a pizza peel, piece of foil, sheet of parchment paper or a thin chopping board!

Before adding toppings, shake your transfer surface to make sure the pizza is loose and slides easily. This will make sure that your pizza doesn't get stuck to the transfer surface and can slide off! Remember, shake before bake.

Add your pizza toppings, leaving the edges free for the crust. Shake again. If the pizza feels like it is a little stuck, simply lift up the problem area and gently throw some flour under.

Shake before bake. Transfer your pizza onto the preheated baking sheet (the hotter, the better) and cook for approximately 6 minutes, depending on your pizza preference.

Pizza perfection. Eat right away!

Freezing and defrosting your dough

To freeze your dough, simply pop your pot with the dough ball inside into your freezer.

To defrost, remove your pizza dough pot and place in the fridge for 24 hours. On the day of pizza night, take your dough out from the fridge and leave it rest at room temperature for 4-5 hours. You will see that your dough will have expanded in this time as you have given it time to proof and rise. Make sure the dough is at room temperature before attempting to stretch.