Pizza Dough Ball, Take & Bake, Artisan, Downtown Farm Stand

Pizza Dough Ball made in house with Italian 00 flour and organic ingredients. Dairy Free, Egg Free, 4 ingredients. Flour, Sea Salt, Water, Olive Oil

• The Best Way (Overnight): Move the vacuum-packed dough from the freezer to the refrigerator 24 hours before baking.
• The Quick Way (Same Day): Place the sealed bag in a bowl of cool water for 2 to 3 hours until completely thawed.
• The Final Rise: Take the dough out of the plastic bag. Place it in a lightly oiled bowl, cover it with a damp towel, and let it sit on your kitchen counter for 1 to 2 hours before stretching. It must reach room temperature to stretch properly without tearing. [1, 2, 3]

• Standard Home Oven: Place a pizza stone or steel on the top rack. Preheat your oven to its absolute highest temperature—usually 500°F to 550°F (260°C to 285°C)—for at least 45 minutes before baking. [1, 2]
  

• Shape: Dust your counter with semolina flour or brown rice flour. Do not use regular flour. Gently press the dough from the center outward to push the air into the crust. Stretch to 14 inches. Do not use a rolling pin, or you will lose the beautiful air bubbles! [1, 2, 3]
• Top: Transfer the dough to a floured pizza peel. Add your favorite ingredients. Keep toppings light so the crust bakes evenly.
• Bake Time:
  • Home Oven: Bake for 7 to 10 minutes until the crust is deeply golden brown and the cheese is bubbly.