Store and use your pizza dough
Our dough, your oven.
Two balls, cold-proofed for 48 hours, ready to stretch. Here’s how to get a proper crust out of a home oven.
Bring it to room temperature
Take the dough out of the fridge an hour before you bake. Cold dough fights you; warm dough stretches.
Get the oven as hot as it goes
500° or higher, with a stone or steel inside, for at least 45 minutes. The steel matters more than anything else on this page.
Stretch, don’t roll
Press out from the center with your fingertips, leaving a thicker rim. A rolling pin crushes the bubbles the ferment spent two days building.
Top lightly
Less sauce than you think. Less cheese than you think. The dough is the point.
Bake 7 to 9 minutes
Straight onto the hot steel. It’s done when the rim has blistered and the underside has leopard spots.
Rest a minute
Sixty seconds on a rack before slicing keeps the base crisp.
