Step 1

Keep dough frozen 0° to -10° F until ready to use. Spray sheet pan with pan release. Line up frozen balls (up to 20).

Step 2

Spray dough balls with pan release.

Step 3

Cover dough with plastic wrap. Make sure completely covered to prevent drying. Place in cooler for 24 hours or until fully proofed.

Step 4

Remove dough once fully proofed.

Step 5

Remove dough balls from pan and dust with flour or cornmeal.

Step 6

Hand stretch, roll or use mechanical sheeter or pizza press to stretch dough.

Step 7

If desired, braid the “crust.” Dust cardboard rounds with cornmeal and stack. Store up to 10 high in bus tubs. Refrigerate until ready to top and cook.

Step 8

We use a wood-fired oven at 575° for 7-8 minutes. Dial in your own SOP based on your oven and enjoy!