Neapolitan Pizza Dough

Your Dough should be kept frozen before you use it, since it is made fresh and then frozen before it is wrapped and vaccum sealed. Remove the dough from the vaccum sealed bag and plastic wrap before placing each dough ball in a well floured container. Cover the dough and allow it to rest for at least 4 hours to defrost fully. 

Once your dough is fully defrosted and pliable, take it out of the container and place it on a well-floured work surface. Press from the center and start to stretch the dough outwards in a circle, taking care not to let the bottom of the dough get too thin to avoid tears in the oven. Try to maintain a crust around the outside of the dough to achieve best results. 

NOTE: Gluten Free dough will not stretch as thin as regular dough.

Once your dough is stretched to its desired size, place it on a pizza paddle lightly dusted with cornmeal and top with sauce and toppings of your choice. For Home Ovens, place the pizza into a preheated oven and bake at 500 degrees for around 10 minutes or until done. For best results, place the pizza on a stone or a steel. If you are using a Pizza Oven (Gozney, Ooni, etc.), preheat to 850 degrees and bake for 2-3 minutes or until done. 

Once the Pizza is done, remove from the oven and allow it to cool. Slice up the pizza and enjoy!