Prepping your oven and cooking surface:
Preheat your oven at its HIGHEST POSSIBLE TEMPERATURE (not using the broiler). This is generally 500 or 550 degrees F. Our favorite surfaces to cook pizza in/on are a cast iron skillet and a pizza stone, but you can also use a sheet tray if that’s what you have on-hand. The important thing is to preheat your oven WITH your cast iron/pizza stone/tray INSIDE so that it preheats along with the oven. Once your oven and surface are heated, carefully remove them from the oven and immediately place your shaped pizza dough on the hot surface. You can dash a little olive oil or cornmeal down first to prevent sticking.
Topping:
A way to make topping your pizza a little easier is to par-bake your crust, or bake it just long enough for the surface to lose its stickiness, or about 5 minutes. Then remove your crust from the oven and add any desired pizza toppings.
Our pizza sauce is a classic tomato-based sauce, and each container covers 2 pizzas.
Final bake:
Bake your pizza until the bottom of the crust is lightly browned and crispy and the cheese on top is melted. Depending on your oven and cooking surface, you may need to adjust the height of your oven racks up or down to focus more heat on the top or bottom of your pizza. If your crust darkens too quickly on the bottom, you can broil it on the top rack for 5 minutes to heat the toppings and melt the cheese.
So you brought home some Dozen sourdough pizza dough! Now what?
Here are some of our favorite tips and tricks for making delicious sourdough pizza at home with our dough and sauce:
Rolling it out:
Our bread lead Jamie uses a tossing method (like a pizza professional) but our staff has also had great luck with rolling the dough out with a floured rolling pin or gently hand-shaping on a flat surface. Either way, gently stretch the dough into shape a little bit at a time, being careful not to tear. If you’re rolling out the dough, using cornmeal or semolina flour instead of AP flour on your surface can help prevent sticking. Stretch the dough to whatever size and thickness of crust you’d like your final pizza to be.