Its important to use the right amount of dough. Most store-bought dough comes in 1lb or greater bags. When you take the dough out of the fridge, divide it into ~8oz balls. Shape them into nice balls, put on a greased tray, spray and cover with plastic wrap. Let sit at room temp for 30-60 minutes.
Use 1 whole 1lb dough ball to make a pan pizza. Follow the instructions on the recipe cards included or view the Smart Oven Pizzaiolo recipes online.
Trader Joes and Whole Foods are two great options. Many local pizzerias also sell pizza dough.
Shape pizza dough into balls as per recipe and freeze, wrapped in large freezer bags. (Note: Once we have the recipes online it’s good to make a note after the step that this is where the balls can be frozen etc. cross-referencing to our FAQs)
Frozen pizza dough needs to be taken out from the freezer and then thawed in the refrigerator for 6-12 hours (depending on size of dough). 3-5 hours at room temperature (depending on size and ambient temperature).
It’s important to make sure the dough is always covered, either with plastic wrap or with a damp tea towel to prevent the dough from drying out. Sprinkle dough with a little flour before covering to prevent sticking. Or place dough in a lightly oiled airtight container with room to rise.
Dry dough won’t shape neatly and easily crack
We created recipe cards to complement the Pizzaiolo with helpful tips and tricks. For additional information please refer to the recipe cards and recipe videos online.
Pizza dough contains yeast, which needs to be proofed for a good pizza result. The yeast will eat the sugars in the flour, turning them into CO2 and eventually alcohol. Proofing also relaxes the gluten strands in the dough which will make it easier to stretch the dough.
For pizza we only want the CO2 and therefore the right timing is essential. Dough can be proofed for as short as 1 hour (fast proof) and up to 5 days in the fridge (slow ferment). The CO2 in the dough makes the dough light and airy, making the dough easier to stretch and shape and also creating bubbles when cooking.
For best pizza result, we recommend to bulk proof the dough followed by forming them into individual balls for a long proof (slow ferment), in the fridge up to 5 days.
That depends on the dough/style of pizza and is outlined in more detail in our recipe cards. Please refer to these for additional information.
The dough should come back to room temperature before pressing it into shape. Use gentle force to shape the dough into a round leaving the border thicker than the base. Check out the technique video and recipe cards in how to shape the dough.
That depends on what style of pizza is preferred. Our recipes are tailored to the settings of the Pizzaiolo and have been diligently tested for the best outcome. Please refer to the recipe cards and videos for additional information.
Shape them into nice balls, put on a lightly dusted tray, rub with oil and cover with plastic wrap. Let sit at room temp for 30-60 minutes before use. Please refer to the Instruction booklet and recipe cards for additional information.
Yes, it does. Generally speaking the dough needs to have proved for 2-3 days in the fridge for leopard spotting. But the longer ferment also improves the flavor of the dough. Don’t leave the dough for longer than 5 days for optimum result.
- 1- day dough quick ferment will form a smoother surface and will brown more evenly.
- 3- day dough will start blistering, stretching small sheets of gluten outwards in the hot oven resulting in faster browning – leopard spotting.