- PRE-HEAT OVEN TO 500F
- PULL THAWED DOUGH OUT OF THE CONTAINER 2-3 HOURS BEFORE BAKING TO WARM AND “WAKE UP” DOUGH
- AFTER 2HRS, TURN DOUGH ONTO LIGHTLY FLOURED SURFACE AND GENTLY STRETCH THE FLOURED DOUGH OVER FISTS
- PLACE STRETCHED DOUGH ONTO PARCHMENT OR SILICONE BAKING MAT (OR OILED COOKIE SHEET OR SKILLET)
- ALLOW DOUGH TO PROOF AT ROOM TEMP IN ITS STRETCHED STATE WHILE THE OVEN PRE-HEATS (1 HOUR)
- WHILE DOUGH IS PROOFING, SPRITZ OCCASIONALLY WITH WATER OR COVER WITH OILED PLASTIC WRAP
- WHEN DOUGH IS LOOKING ALIVE WITH BUBBLES, ADD TOPPINGS AND BAKE IN OVEN FOR 11-14 MINUTES (DEPENDING ON THE AMOUNT OF GOODIES YOU ARE PILING ON TOP)
DOUGH CAN BE FROZEN FRESH AND THAWED OVERNIGHT IN REFRIGERATOR!
EACH CONTAINER MAKES ONE SMALL/MEDIUM PIZZA OR TWO PERSONAL PIZZAS
USE UNFROZEN DOUGH WITHIN 6 DAYS OF MIX DATE ON CONTAINER AND FROZEN DOUGH WITHIN ONE MONTH FOR BEST RESULTS
Pizza
