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72 hour pizza dough!

72 hour pizza dough!

Always have fresh pizza dough on hand!  Can be frozen for up to one year or will last in the fridge for one week.  I've done all the grunt work for you and used the finest quality organic ingredients, so you can just roll with it.  This dough is so soft and malliable you can just start forming immediately and baking off your creation! 

* See additional info for forming your dough*


  • Forming your dough & creating your pizza pie!

    If you froze it, defrost over night in the fridge.  Remove from the fridge and cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. When ready, the dough will stretch as it is lightly pulled.  The dough has already been worked for you, there is no need to do anything but achieve the desired shape and thickness.

    Place a pizza stone (see tips below if you’d don’t have a stone) on the middle rack of the oven and preheat the oven to 500 F.

    To prepare the pizza, you do not. need to roll it out.  The dough will gently stretch when pulled.  Here are two methods:  Pick up the circle and with light fingers and start moving around the outter circumference and keep turning until desired thickness.  If it gets too thin you can return it to a ball, dust w flour, and rework into a circle.  dip the ball of dough into flour and shake off the excess.  If you don’t like the circle method (next level is tossing in the air 🤸🏼‍♂️ ) try this method:

    Press down on the center, spreading the dough into an approx 8-inch circle with an outer border a little thicker than the inner circle.

    Lightly brush the inner circle of the dough with extra virigin oil and arrange toppings of your choice over the inner circle.

    Using a lightly floured baker’s peel or a rimless flat baking tray, slide the pizza onto the hot baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes.

    Transfer the pizza to a firm surface, top w finishing salt and fresh herbs if on hand.  Cut into slices with a pizza cutter or very sharp knife.  


    If you don't have a pizza stone, preheat a flat metal baking sheet instead. You may want to lay parchment paper on top or dust it with cornmeal just before baking to keep the pizza from sticking.

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