Knead to Know
Your Pizza & Co delivery has arrived, and now the fun starts!
Whether this is your first homemade pizza night or you are already well on your way to becoming a pizza pro, this guide takes you through everything you need to know, from storing and preparing your dough to stretching, topping, and baking it.
Your dough has arrived!
Time to get excited, but do not leave it sitting on the doorstep.
Remove all items from the insulated packaging.
Check your delivery against your order.
Your dough balls will arrive frozen to semi-frozen. That is completely normal.
Dough balls and Veganerella go in the freezer. Mozzarella and pepperoni go in the fridge.
Pizza sauce and nduja are ambient. They keep in the cupboard until opened, then go in the fridge.
Essential Information
It’s all in the prep
Storing & freezing
Not planning pizza night straight away?
If you are not using your dough balls or cheese on the day they arrive, place them in the freezer straight away, where they will keep for up to 3 months.
When you are ready to use them:
1
Transfer them from the freezer to the fridge around 24 hours before you plan to cook.
2
Keep them refrigerated until you are ready to begin preparing your pizza.
3
Take your dough out of the fridge several hours before baking so it can come up to temperature and relax.
Before you bake
Handling the dough
1
Take the dough out of the fridge around 4 to 5 hours before cooking.
2
Keep it covered. Leave the dough in its container or bag, or cover it with a clean tea towel.
3
Let it relax. As the dough warms up it becomes softer, stretchier and much easier to shape.
A room temperature of around 20°C is ideal, but conditions will vary, so keep an eye on your dough rather than relying solely on the clock.
Your dough is ready to stretch when it has risen to almost double its original size, and it feels soft to the touch.
How to stretch it
Stretch the dough. Do not squash it.
1
Flour your work surface
2
Remove the dough ball from the container/bag and dust with either flour or semolina or a mixture of both.
3
Push from the middle to the side, leaving a finger-width border around the edge to create a light, airy Neapolitan crust
4
Flip it over 180˚, then push again. Repeat (up to 4 times)
5
Using both hands, gently stretch the dough outwards, rotating it as you go.
6
Pick up your dough ball and turn it like a steering wheel between your finger tips, the dough will stretch using gravity, finally forming a 10-12” pizza.
Don’t use a rolling pin! It pushes out all those lovely air bubbles.
Time to bake
The hotter, the better
Three ways to cook it, and every oven is different, so keep an eye on your pizza while it cooks.
Pizza Stone
1
Place your pizza stone in your oven, set oven to as hot as possible (250–300°C).
2
Once the pizza stone is piping hot, place the pizza on stone and cook for 3 minutes, then rotate 180˚ to ensure even cooking and cook for a further 3 minutes, until crisp and golden.
Pizza Oven
Always check the manual! Pizza ovens vary considerably, so follow the cooking instructions supplied by your pizza oven manufacturer.
BBQ or Ceramic Kamado
1
Heat as per pizza stone instructions and close the lid.
2
Cook for approximately 8 minutes. Times will vary with this type of cooking, so take a quick peek half way through to check on your pizza's progress.
Pizza pro tips
A few small things make a big difference!
Less is more
Try not to overload your pizza with toppings. Too much can make the base harder to cook properly.
Turn up the heat
Set your oven to its maximum temperature and make sure your stone is thoroughly preheated before the pizza goes in.
Watch for hot spots
If your oven cooks unevenly, rotate the pizza partway through cooking.
Finish fresh
Many pizzas are elevated with fresh ingredients added after baking. Try rocket, basil, balsamic glaze, hot honey or good quality olive oil.
Not going to plan?
Pizza Troubleshooting
Want more colour?
Leave your pizza in for another minute.
Base not crispy enough?
Your pizza stone may need longer to preheat.
Dough sticking?
Use a little more flour or semolina on your work surface.
Dough springing back?
Cover it and leave it to rest for a few minutes. A relaxed dough is much easier to work with.
Look after your pizza stone!
Let your pizza stone cool down completely before cleaning it. Never pour cold water onto a hot pizza stone. Once it is cool, simply brush away any burnt flour or residue.
From frozen to fired up
That is it. You are ready to go!
Stretch it, top it, fire it up, and enjoy your Pizza & Co pizza night. And do not forget to show us what you make. We love seeing your pizza creations, favourite combinations, and homemade recipes. Make sure you tag @pizzaandcodough.
