(Pizza kit will last for 3 months in your freezer.)
The dough should be placed a room temp for about 2 hours before you stretch and top it.
Once your dough is at room temp, it's time to shape it! You can either make 1 big pizza, or 2 smaller ones, it's totally up to you.
I love using a rolling mat like this one, sprinkle enough flour on it so your dough isn't too sticky to work with, and put your dough on top. Coat the dough in flour on both sides, and shake off any excess.
Use your hands to stretch and shape the dough, or use a rolling pin, it's totally up to you.
The key is to NOT overstretch your dough.
Your dough doesn't have to be perfectly round, it'll taste the same, I promise.
If you're using a stone, you'll want to build your pizza on a peel because it'll be much easier to launch it on the stone.
I like to start topping my pizza with the sauce, cheese, and other toppings.
The key to using a pizza stone is to put it in your oven, and then pre-heat your oven to the highest temperature you can. The stone can take much longer to pre-heat than your oven, and the only way to tell is to use something like this.
The stone will stay in the oven the entire time - do not take it out until it has cooled down (you'll be using a peel to launch the pizza on the stone).
Your pizza will be ready in about 15-20 minute at 425, you'll want to check it halfway through to make sure it's not burning.
If you want to get really fancy, and can afford it, we highly recommend getting an indoor pizza oven like this.
But of course our all time favorite pizza oven, is our multi-fuel Ooni
Feel free to send me a text 343-998-8786 for a faster response!
