01
Thaw
Thaw in the refrigerator overnight for 8 to 12 hours. The dough will expand in the bag.
Baking instructions
FROM DOUGH TO WOAH!
02
Shape & Rest
Cut the dough ball in half. Knead and shape into two circular dough balls and lightly dust with flour and/or olive oil. Sit both on the counter or in a bowl, lightly covered with wrap or towel for 2 to 6 hours. Each ball makes a medium pizza.
03
Preheat
Preheat oven to 500° and add a cast iron skillet, lightly coated with olive oil for best results. You can also use a baking sheet, pizza pan, or pizza stone — replace the olive oil with a light dusting of semolina or regular flour on the surface.
04
Stretch
Gently stretch the dough on a flat surface. Transfer onto your carrier — a preheated cast iron or pizza stone, or a room-temperature baking sheet or pan — and finish shaping by pressing and stretching outward until it reaches your desired size.
05
Top
Once the dough is on the carrier, lightly butter-brush the dough (if desired) and add your selected ingredients on top.
06
Bake
Bake at 500° for 10 to 14 minutes, or until the crust is golden brown. Cast iron cooks fastest; other carriers may take up to 16–20 minutes depending on pizza size.