Available Wednesday, Friday and Saturday.
This is a homemade sourdough pizza dough. Weighing 400g each. Serves 2 - 3 people generously. When stretched out it measures 12" diameter as a standard crust, or 14" diameter as a thin crust pizza.
Each ball of dough is coated in olive oil to prevent it from sticking to the bag it is packaged in. It is important to refrigerate it as soon as possible upon receipt. Best to use it within 36 hours of purchase. Otherwise it will freeze successfully for up to 2 weeks.
Ingredients: organic white flour, sea salt, olive oil/sunflower oil, sourdough culture
Directions: If your dough is frozen, take it out the day before and let it thaw in your fridge overnight.
BEFORE USE: Take it out of the bag and let it rest on a lightly floured surface, covered with a cloth or upside down bowl, for one hour so it may come to room temperature. If doesn't maintain a round shape while you take it out of the bag, you can manually reshape it into a ball by tucking the sides beneath neatly to make a smooth ball. Important that the dough be covered so it doesn't develop a skin while its resting.
OVEN PREHEAT: Preheat your oven to 450/500F. You can bake in an oven with a pizza stone or on a cookie sheet, in a BBQ, or in a wood-fired oven. If using a stone, preheat it in the oven for at least 30 minutes.
If baking it on a cookie sheet, consider par baking the crust without toppings first. Brush lightly with oil and bake for 10 minutes or so until lightly coloured. This will ensure the crust is fully baked when finished. (Hence why a pizza stone is so effective).
,: Using a pizza stone in oven/BBQ: do not par bake crust, just top and bake
.: Using a cookie sheet in oven: par-bake crust before topping
SHAPING: On a lightly floured surface, gently spread out your dough to the desired shape and thinness. We prefer to stretch it out by hand, working with a bench scraper and flouring lightly as needed so it doesn't stick too much to your hands. You can use a rolling pin, but it will deflate your bubbles and result in a denser crust. If it resists being shaped, just let it rest for 10 min, then try again. Shape to approx 12" - 14" in diameter, or rectangular, and to desired thickness.
BAKING: Par-bake if needed, otherwise place your dough on a piece of parchment so it will easily transfer to your pizza stone (skip the parchment if using your BBQ). Top your dough with desired toppings, and place in the oven. Baking time will vary from oven to oven depending on whether you're using convection or not, a pizza stone or not, and how thick the crust is. Generally anywhere from 10 - 30 minutes. Aim for desired colour more than anything else. If baking in a wood fired oven, it will bake within 5 minutes at most, similarly with a BBQ stone.
Let rest 5 minutes at least before serving. Enjoy!