HOW TO USE
DE LUCA’S PIZZA DOUGH
Tips ‘n Tricks
Lets talk about pizza dough! We’ve mastered some amazing dough recipes and made them available every day in our market for you to take home and use.
We offer 4 different varieties of dough, each using a different flour: all purpose, whole wheat, spelt, and our favorite…. 00 Flour.
A few little facts about 00 Flour that make it perfect for pizza dough!
It is a finer ground than normal flour, giving the dough an incredible super-smooth texture. “00” refers to the texture of the flour. Italian flours are classified by numbers according to how finely they are ground, from the roughest ground “tipo 1” to 0, and the finest “00”
It has a lower gluten content than more flours. This gives your dough just enough elasticity and stretch, but not too much.
Now, the question is… what do you do with the dough when you take it home? We’ve got a few great tips and tricks for you to make the perfect pizza with any of these dough’s.
FOR ALL OPTIONS
Let it rise. Coat the dough with a little bit of oil, and transfer to a bowl. Cover with plastic wrap and make sure the plastic is touching the oiled dough to prevent a crust from forming. Let the dough rise at room temperate (or in a warm place) until it has doubled in size, 30 minutes to 1.5 hours. The time will depend on the temperature of your dough, and how “fluffy” you’d like your crust to be. Letting the dough rise will also make it easier to work with. You’re now ready to use your dough.
IN THE OVEN
Oil your pizza pan and spread the risen dough onto the pan, pushing the dough out towards all the edges of the pan. Top with sauce and your favorite toppings and bake in a 400-450F oven until golden brown. (oven temperate and time may vary slightly).
ON A PIZZA STONE
Portion the dough into the desired pizza size. Lightly dust the dough with flour. Begin to gradually stretch the dough on a flat, floured surface until it is about as big as your pizza stone. Use either a pizza paddle or edgeless sheet pan, and lightly sprinkle a bit of coarse semolina flour or corn meal onto the surface. Transfer the stretched dough on top gently. Top with your favorite toppings and slide the prepared pizza onto pizza stone.
HOW TO USE
DE LUCA’S PIZZA DOUGH
Tips ‘n Tricks
Lets talk about pizza dough! We’ve mastered some amazing dough recipes and made them available every day in our market for you to take home and use.
We offer 4 different varieties of dough, each using a different flour: all purpose, whole wheat, spelt, and our favorite…. 00 Flour.
A few little facts about 00 Flour that make it perfect for pizza dough!
It is a finer ground than normal flour, giving the dough an incredible super-smooth texture. “00” refers to the texture of the flour. Italian flours are classified by numbers according to how finely they are ground, from the roughest ground “tipo 1” to 0, and the finest “00”
It has a lower gluten content than more flours. This gives your dough just enough elasticity and stretch, but not too much.
Now, the question is… what do you do with the dough when you take it home? We’ve got a few great tips and tricks for you to make the perfect pizza with any of these dough’s.
FOR ALL OPTIONS
Let it rise. Coat the dough with a little bit of oil, and transfer to a bowl. Cover with plastic wrap and make sure the plastic is touching the oiled dough to prevent a crust from forming. Let the dough rise at room temperate (or in a warm place) until it has doubled in size, 30 minutes to 1.5 hours. The time will depend on the temperature of your dough, and how “fluffy” you’d like your crust to be. Letting the dough rise will also make it easier to work with. You’re now ready to use your dough.
IN THE OVEN
Oil your pizza pan and spread the risen dough onto the pan, pushing the dough out towards all the edges of the pan. Top with sauce and your favorite toppings and bake in a 400-450F oven until golden brown. (oven temperate and time may vary slightly).
ON A PIZZA STONE
Portion the dough into the desired pizza size. Lightly dust the dough with flour. Begin to gradually stretch the dough on a flat, floured surface until it is about as big as your pizza stone. Use either a pizza paddle or edgeless sheet pan, and lightly sprinkle a bit of coarse semolina flour or corn meal onto the surface. Transfer the stretched dough on top gently. Top with your favorite toppings and slide the prepared pizza onto pizza stone.