Artisan Pizza Dough
New Product!
2lb 72hr fermented artisan pizza dough.
TO MAKE PIZZA
- To thaw pizza dough remove from freezer and place in refrigerator overnight or minimum of 12 hr.
- Preheat oven to 475 to 550°F. for minimum of 1 hour.
- Remove dough from refrigerator and place on counter for minimum of 1 hour. Allows it to come to room temp and slightly rise.
- Flour piece of parchment paper and top of dough and place dough flour side down on parchment paper. Top the other side with flour and stretch to desired size.
- Cornmeal or mesa flour can also be used.
2lb 72hr fermented artisan pizza dough.
TO MAKE PIZZA To thaw pizza dough remove from freezer and place in refrigerator overnight or minimum of 12 hr.
Preheat oven to 475 to 550°F. for minimum of 1 hour.
Remove dough from refrigerator and place on counter for minimum of 1 hour. Allows it to come to room temp and slightly rise.
Flour piece of parchment paper and top of dough and place dough flour side down on parchment paper. Top the other side with flour and stretch to desired size. Cornmeal or mesa flour can also be used.
MARGHERITA PIZZA SAUCE
In medium sized sauce pan, add olive oil and 2 cloves crushed garlic saute til fragrant
Add in 1 can san marzano tomators and crush with potato masher. Bright to a boil and then drop to simmer for minimum of 1 hour.
Season to taste with salt.
NOTES:
If you'd like a brick oven style pizza, bake at 550°F for 5-8 min. If you'd like a more traditional, lower the temperature to 475°F and bake 5-10 min