Sourdough Pizza Dough-To-Go X Sauce
Add your favorite toppings to this 24-hour cold-fermented sourdough pizza dough. For best results, use within 24 hours, remove from refrigerator 4-6 hours prior to baking until it has doubled in size. You can also freeze this dough, pull out of the refrigerator the night before you want it, and then remove from the refrigerator 4-6 hours prior to baking until it has doubled in size.
Preheat your oven with a baking steel or stone to 550ºF for 1 hour and transfer your pizza into the oven. Placing pizza on parchment and sliding it in with a peel works best, but you can also use cornmeal if you’re up to it. Bake for 6 min. or until it is to your liking, rotating mid-bake if it needs it. Depending on how you roll or stretch your dough, this 290g dough ball can yield a 12-inch pizza. I prefer a slightly larger crust, so I end up with a 10-inch pizza.
INGREDIENTS:
DOUGH: Organic Flour (Wheat), Filtered Water, Wild Yeast, Sea Salt. CONTAINS: Wheat
SAUCE: Olive Oil, San Marzano Tomatoes, Crushed Red Pepper Flake, Sea Salt.
DOUGH NET WT. 10.2oz. (290g), SAUCE NET WT. 4oz. (113g)
TERMS AND CONDITIONS
All orders are prepaid and non-refundable.
Add your favorite toppings to this 24-hour cold-fermented sourdough pizza dough. For best results, use within 24 hours, remove from refrigerator 4-6 hours prior to baking until it has doubled in size. You can also freeze this dough, pull out of the refrigerator the night before you want it, and then remove from the refrigerator 4-6 hours prior to baking until it has doubled in size.
Preheat your oven with a baking steel or stone to 550ºF for 1 hour and transfer your pizza into the oven. Placing pizza on parchment and sliding it in with a peel works best, but you can also use cornmeal if you’re up to it. Bake for 6 min. or until it is to your liking, rotating mid-bake if it needs it. Depending on how you roll or stretch your dough, this 290g dough ball can yield a 12-inch pizza. I prefer a slightly larger crust, so I end up with a 10-inch pizza.
INGREDIENTS:
DOUGH: Organic Flour (Wheat), Filtered Water, Wild Yeast, Sea Salt. CONTAINS: Wheat
SAUCE: Olive Oil, San Marzano Tomatoes, Crushed Red Pepper Flake, Sea Salt.
DOUGH NET WT. 10.2oz. (290g), SAUCE NET WT. 4oz. (113g)
TERMS AND CONDITIONS
All orders are prepaid and non-refundable.
Add your favorite toppings to this 24-hour cold-fermented sourdough pizza dough. For best results, use within 24 hours, remove from refrigerator 4-6 hours prior to baking until it has doubled in size. You can also freeze this dough, pull out of the refrigerator the night before you want it, and then remove from the refrigerator 4-6 hours prior to baking until it has doubled in size.
Preheat your oven with a baking steel or stone to 550ºF for 1 hour and transfer your pizza into the oven. Placing pizza on parchment and sliding it in with a peel works best, but you can also use cornmeal if you’re up to it. Bake for 6 min. or until it is to your liking, rotating mid-bake if it needs it. Depending on how you roll or stretch your dough, this 290g dough ball can yield a 12-inch pizza. I prefer a slightly larger crust, so I end up with a 10-inch pizza.
INGREDIENTS:
DOUGH: Organic Flour (Wheat), Filtered Water, Wild Yeast, Sea Salt. CONTAINS: Wheat
SAUCE: Olive Oil, San Marzano Tomatoes, Crushed Red Pepper Flake, Sea Salt.
DOUGH NET WT. 10.2oz. (290g), SAUCE NET WT. 4oz. (113g)
TERMS AND CONDITIONS
All orders are prepaid and non-refundable.