Frozen: If your dough came frozen, you can leave it in your freezer until you are ready to make a pie.
Defrosted: If you're dough is defrosted, we recommend you use the dough within 48 hours.
How to Make a Pizza
If your dough is frozen, take it out and leave it in the refrigerator for 24 hours.
If you want to make pizza the same day, allow the dough to defrost on your kitchen counter. Depending on the room temperature, it should take 3-5 hours.
Pro Tip: If your dough is defrosted in the refrigerator, we would recommend leaving on your kitchen counter for a couple of hours to get the dough up to room temperature. The closer the dough is to room temperature, the easier it will be to stretch.
Once your dough is defrosted, get some all purpose flour and flour the surface you are working on.
Remove the dough from the bag and let it rest on the floured surface for 10-20 minutes.
Fire up your oven! If you're using a pizza stone, we recommend turning the oven to 500°F degrees let it preheat for 30 min with the stone in it.
If you're baking on a sheet pan, we think 425°F works best, but you still want the oven nice and preheated.
Stretch the dough to to your desired thickness. You can stretch by hand or use a rolling pin, just make sure that your dough ball and surface are properly floured.
If you're using a pizza stone, place your on a pizza peel with a nice dusting of corn meal and then add your toppings.
If you're using a sheet pan, use a little EVOO, and oil the sheet pan prior to putting the dough on.
Pro Tip: Use a lot less pizza sauce then you might expect you need. You'll get a better crust and the cheese will stick better. We use about 3oz for a 12" pizza or 6oz for a 18" pizza or sheet pan pie.
Place you pizza on the stone or on the center rack and bake until you're happy with the color.
If you're cooking on a stone, it should cook in 8-10 minutes. If you cooking on the sheet pan, it will be more in the 15-20 min range.