How to Use
De Luca’s
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.

Ready to use.

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. Place it into the flour and turn it so it is lightly coated.

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 it 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 do the work to stretch the dough even further. Place it onto your counter and then continue to stretch the dough out from its sides to achieve the size and shape desired.

Roll it out.

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.