It has taken us 20 years and a trip to Rome to fine-tune the perfect pizza. But the good news is that it’s super easy to make your own authentic Italian pizza. It all starts with the crust.
We make our pizza dough the same day from flour, water, yeast, salt, and olive oil. The secret is adding just the right amount of our Artisan sourdough which gives the crust an extra earthy flavor. Whether you use it fresh or freeze it for later use, you will never order takeout pizza again after having made your own (and impressed your guests).
See below for baking instructions.
Baking InstructionsYou will need: Parchment paper, rolling pin, pizza stone, toppings of your choice.
If dough is frozen, take out in the morning and let thaw/rise in its bag at room temperature. 1 hour before baking, preheat oven to 450 F and place pizza stone on rack in lower third. Dust counter or large bread board with flour, give the dough a few kneads until it’s a smooth ball, dust with flour, cover with dry kitchen towel and let rise for 20-30 min.
Dust counter/board with flour, and roll into 12-inch circle, working from the middle and rotating/dusting frequently. If you don’t have a rolling pin, work the disc into a circle with your hands. Fold in quarters & transfer onto parchment. Optional: “Condition” crust by brushing with mixture of 1 clove garlic (pressed), 2 Tbsp extra virgin olive oil, and 1/2 tsp sugar. Toppings: Brush with pizza sauce (we love Dei Fratelli), sprinkle with shredded or fresh mozzarella, add other toppings – but don’t go overboard, more is less so as to not overpower the crust.
Use a pizza peel if you have one to transfer parchment onto pizza stone. Bake for 8-12 min. until cheese is bubbly and crust golden brown.