How to Use
De Luca’s Pizza Dough
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 3 different varieties of dough, each using a different flour: all purpose, gluten free and our favorite . . . 00 Italian Flour.
OO Pizza Dough
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 slightly lower gluten content than mostS flours. This gives your dough just enough elasticity and stretch, but not too much. The end result will be a pizza crust that is light and crispy with a slight chew, with larger delicate air bubbles.
What makes our 00 dough extra special? We use Molino della Giovanna 00 Flour, perfect to enhance the excellence of a Neapolitan Pizza. Approved by AVPN (Associazione Verace Pizza Napoletana), and one of the best and most recognized flours in the world for pizza. We also use a longer fermentation process, with a higher hydration, so the dough is light and airy. This dough also lends itself to being cooked at a higher temperature in your oven, pizza stone, or a pizza oven to get the best result.
All Purpose Pizza Dough
We also love this all purpose flour dough and find it gets the best results in an oiled pizza pan. The end result will be a pizza crust that is fluffier with a bit more chew, and has smaller air bubbles and a tighter less complex structure.
Gluten Free Dough
Not able to eat gluten? We created a beautiful gluten free dough that will be sure to satisfy and is so easy to work with.
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.
Stretch It Out
00 Dough:
This dough is ready to use, no need to let it rise. We’ve done all the balling, resting, and rising for you. Start by placing a generous amount of flour on the counter. (00 flour, all purpose flour, or finely ground semolina will work). Gently take the dough out of the bag, while the dough is still cold (it will be a bit sticky, that’s ok), and place it into flour and turn it so its all coated lightly.
First we will “relax the dough”. We’re not trying to stretch it out, more so relax and shape it. Shape a crust around the outside perimeter of the dough, by firmly pressing down, ½ inch from the edge of the dough. This will create your bordering crust. Then continue to firmly press the dough through to the center. Let is rest for 1 minute, then pick up the dough (trying not to touch the center), and use the back of your fingers/knuckles to hold the dough and let gravity to the work to stretch the dough even further. Place it onto your counter and then you can continue to stretch to dough out from its sides to achieve the size and shape desired.
All Purpose Pizza Dough:
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, 1-2 hours. The time will depend on the temperature of your dough & kitchen 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.
Gluten Free Dough
Simply remove it from the package and roll it out on parchment paper. The parchment paper will make it a bit easier to transfer to a pizza pan but isn’t entirely necessary if you don’t have. Transfer the dough to a pizza pan and brush it with a little bit of oil to get a more browned finish on the crust.
How to Cook
In the Oven
Place the dough on a perforated pizza pan or on a regular pizza pan lined with parchment paper.
If using our regular all purpose flour dough, you can also oil your pan and spread the 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 450F oven until golden brown. (oven temperate and time may vary slightly).
On a Pizza Stone/ In a Pizza Oven
Lightly flour a pizza peel then place the dough right on top. 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
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 3 different varieties of dough, each using a different flour: all purpose, gluten free and our favorite . . . 00 Italian Flour.
OO Pizza Dough
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 slightly lower gluten content than mostS flours. This gives your dough just enough elasticity and stretch, but not too much. The end result will be a pizza crust that is light and crispy with a slight chew, with larger delicate air bubbles.
What makes our 00 dough extra special? We use Molino della Giovanna 00 Flour, perfect to enhance the excellence of a Neapolitan Pizza. Approved by AVPN (Associazione Verace Pizza Napoletana), and one of the best and most recognized flours in the world for pizza. We also use a longer fermentation process, with a higher hydration, so the dough is light and airy. This dough also lends itself to being cooked at a higher temperature in your oven, pizza stone, or a pizza oven to get the best result.
All Purpose Pizza Dough
We also love this all purpose flour dough and find it gets the best results in an oiled pizza pan. The end result will be a pizza crust that is fluffier with a bit more chew, and has smaller air bubbles and a tighter less complex structure.
Gluten Free Dough
Not able to eat gluten? We created a beautiful gluten free dough that will be sure to satisfy and is so easy to work with.
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.
Stretch It Out
00 Dough:
This dough is ready to use, no need to let it rise. We’ve done all the balling, resting, and rising for you. Start by placing a generous amount of flour on the counter. (00 flour, all purpose flour, or finely ground semolina will work). Gently take the dough out of the bag, while the dough is still cold (it will be a bit sticky, that’s ok), and place it into flour and turn it so its all coated lightly.
First we will “relax the dough”. We’re not trying to stretch it out, more so relax and shape it. Shape a crust around the outside perimeter of the dough, by firmly pressing down, ½ inch from the edge of the dough. This will create your bordering crust. Then continue to firmly press the dough through to the center. Let is rest for 1 minute, then pick up the dough (trying not to touch the center), and use the back of your fingers/knuckles to hold the dough and let gravity to the work to stretch the dough even further. Place it onto your counter and then you can continue to stretch to dough out from its sides to achieve the size and shape desired.
All Purpose Pizza Dough:
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, 1-2 hours. The time will depend on the temperature of your dough & kitchen 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.
Gluten Free Dough
Simply remove it from the package and roll it out on parchment paper. The parchment paper will make it a bit easier to transfer to a pizza pan but isn’t entirely necessary if you don’t have. Transfer the dough to a pizza pan and brush it with a little bit of oil to get a more browned finish on the crust.
How to Cook
In the Oven
Place the dough on a perforated pizza pan or on a regular pizza pan lined with parchment paper.
If using our regular all purpose flour dough, you can also oil your pan and spread the 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 450F oven until golden brown. (oven temperate and time may vary slightly).
On a Pizza Stone/ In a Pizza Oven
Lightly flour a pizza peel then place the dough right on top. Transfer the stretched dough on top gently. Top with your favorite toppings and slide the prepared pizza onto pizza stone.