How to make store bought dough pizza in 2024

[@rdr9999]

Great stuff. Simple and straight to point. Keep spreading the good news, Andris. I’ve learned a lot from you over the years 🙏

[@bakingsteel]

Thank you ....Love your feedback and happy to share.. Grateful for your support.. andris

[@chandlermosley3942]

Thank you!!! Pizza turned out absolutely PERFECT. Dough bubbles and all. Straight and to the point 🫡

[@tmess13]

Thanks for the video. Do you have a link to the cups that you put the oil and dough into?

[@philipdallmayr4729]

The pizza maestro conducts another symphony!

[@bakingsteel]

Thank you..

[@jsho12]

Great video. Thanks! I'm new at this so prefer starting with store dough.

[@bakingsteel]

Awesome. Definitely take this step to divide and ball. It will make a huge difference. And of course bake on your Baking Steel :)

[@shelilfun]

@ Baking Steel .Is there a way to speed up or break uo the "3-4 hour rest" . I was thinking if I was to ball the dough and let it rest an hour or so before I head to work, and then put it back in the fridge. I'm wondering if I could take it out of the fridge and proof the dough, covered up, in a slightly warmed oven for less time vs having it sit out for 3-4 hours ( I work a 9-5 and would ideally need a way to rest this without eating dinner at 9/10pm while waiting for the dough to relax.). Any suggestions?

[@seananderson2568]

The general answer is yes you can ball refrigerate and quickly warm it up. You will have to experiment with the times and the dough you use. Ive done this many times make sure the warm oven is not to warm or it can cause the dough to get dry spots. If the dough is snapping back when you try and stretch it stop and cover it as is and let it rest 5 or 10 min and try again. The best way is with a 3 or 4 hr rest but with a little experimentation you can get good result with a longer cold ferment.

[@shelilfun]

@seananderson2568 thank you for such a thorough reply. Happy to hear it works so I can have pizza during the week and not just the weekends 😁

[@bakingsteel]

you could put it in a hot or warm water bath. that will speed it uip a little bit

[@bakingsteel]

good guidance.

[@carolv2078]

The dough has been refrigerated, correct? Do you let the refrigerated dough set out before you start to work with it?

[@bakingsteel]

after i ball it up i let it rest for a few hours at room temp. i only refridgerate if i am not using same day.

[@mikepotapa5773]

Great video! I made pizza last weekend with my new pizza oven and followed this method. The only difference is after letting the dough rise in my dough box I used only semolina flour to shape and launch the pizza. Did you use a mixture of semolina and regular flour?

[@bakingsteel]

Hey mike, great minds. :) Yes, i use a blend of flour and semolina flour mostly. I was travelling for this video so only had ap flour available.....This balling technique works beautifully for store bought dough.

[@nyr36]

How much dough is each ball. Asking because you cut it in half.

[@Verysadeggrolls]

The bags are about 1.5 lbs so half of that

[@michaelbond4609]

Stoe bought dough is awful. How bout a from scratch recipe. Thin & crispy ! I'll check your other videos to see if you have one. GL

[@bakingsteel]

We love and prefer to make our dough, this is a good option for store bought

[@elsieester6075]

No Michael... it's awesome... I have been using it for years. You must just follow his instruction. Sprinkle really only a tiny bit of flour on your table top. It needs TLC. Try and only touch the dough when needed. Only when necessary. Don't overwork the dough. That's the biggest problem.. I am so sorry I didn't take a photo of my bread I have done yesterday. I'll take a photo next time. ( If I can get your derails on this site again) SA

[@michaelbond4609]

@@elsieester6075 wrong, you have just gotten used to bad food. Enjoy your dough, big Pharma loves a proletariat

[@seananderson2568]

Try some different brands of dough. I have found some are really good and some are not great at all.