Cooking Guide

Mixing Instructions

⚠️ Read Before Starting

Pizza Snob's dough mix is cold fermented for 48-72 hours to get the most flavor and provide incredible lightness. Cold fermented dough will behave differently than traditional fermenting in 2 ways:

  1. Cold fermented dough will rise very little or possibly not at all (this is expected)
  2. After removing the dough from the refrigerator allow it to rest to room temperature ( At Least2 hours) to make it easier to stretch 

Ingredients Needed

  • Pizza Snob Dough Mix
  • 3 TBSP Olive Oil 
  • 1/2 Cup Water
  • Ice

Equipment Needed

  • Large Mixing Bowl
  • Measuring Cup And Spoons
  • Spatula
  • Container(s) With Cover

Mixing Steps

  1. Fill your measuring cup to the ½ cup line with water, add ice and let sit for 5 minutes. Remove the ice before pouring — the goal is ½ cup of ice-cold water in the mix.
  2. Add the mix to a bowl and pour in the water.
  3. Use a spoon or spatula to mix until a shaggy dough forms.
  4. Add all the olive oil and knead until the dough is smooth and all the oil is absorbed. It will feel dry at first — this is normal. Pro Tip: Start kneading in the bowl until the loose olive oil is absorbed, then move to your surface.
  5. Separate into 2 equal pieces and form into balls.
  6. Place each ball in an airtight container and lightly coat the top with olive oil before covering.
  7. Refrigerate for 48-72 hours (72 hours recommended). Dough may not rise — this is normal.
  8. Remove from the refrigerator 2 hours before cooking to reach room temperature.

    Cooking Guide

    Overview

    While no two ovens or grills are the same, we wanted to provide you with a good starting point for cooking your Pizza Snob dough. As a result, these are just recommendations and may need to be adjusted based on your unique setup.

    Pizza Oven (Recommended)

    Note: Our pizzas work best in home pizza ovens such as Solo Stove, Ooni, Gozney, or any other pizza oven solution, regardless if it’s gas or wood-fired.

    Steps

    1. Remove dough from refrigerator 2 hours before cooking and allow to reach room temperature — this is critical for stretching
    2. Preheat your pizza oven to 700°F+ (this typically takes 15-20 minutes)
    3. Lightly flour your work surface and stretch dough thin and flat to approximately 11"
    4. Add your toppings, keeping them light — overloaded pizzas cook unevenly at high heat
    5. Launch pizza into the oven using a pizza peel dusted with flour or semolina to prevent sticking
    6. Turn pizza every 20-30 seconds to ensure even cooking — high heat means it can burn quickly
    7. Cook until the crust is golden brown with slight charring and the bottom is crisp (typically 60-90 seconds)
    8. Remove from oven and let rest 1-2 minutes before slicing

    💡 Pro tip: If the top is burning before the bottom crisps, reduce the flame slightly and rotate more frequently.

    Conventional Oven

    Note: We recommend using a pizza stone for the best results; however, you can use a traditional cookie sheet as well. If using a pizza stone, place it in the oven before preheating. Placing a cold or room-temperature pizza stone into a hot oven can cause it to break.

    Steps

     

    1. Remove dough from refrigerator 2 hours before cooking and allow to reach room temperature
    2. Place pizza stone in oven before preheating, then preheat to 525°F (or as hot as your oven will safely go) with rack in the top third of the oven
    3. Let the stone heat for an additional 15-30 minutes after the oven reaches temperature — a fully heated stone is the key to a crispy bottom
    4. Lightly flour your work surface and stretch dough thin and flat to approximately 11"
    5. Add your toppings, keeping them light for even cooking
    6. Slide pizza onto the hot stone using a pizza peel or the back of a flat baking sheet dusted with flour (use semolina for easier sliding)
    7. Cook 5-8 minutes or until the bottom is golden brown and the crust has color
    8. Remove from oven and let rest 1-2 minutes before slicing

    💡 Pro tip: Every oven runs differently. Check your pizza at 5 minutes the first time and adjust from there.

    Grill


    Note: This method works with both traditional and kamado grills. We recommend using a pizza stone or a dedicated pizza accessory recommended by your grill manufacturer. If using a pizza stone, place it on the grill before preheating — placing a cold stone into a hot grill can cause it to crack.

    Steps

    1. Remove dough from refrigerator 2 hours before cooking and allow to reach room temperature
    2. Place pizza stone on grill before preheating, then set grill to the highest heat available
    3. Let the stone heat for an additional 10-15 minutes after the grill reaches temperature
    4. Lightly flour your work surface and stretch dough thin and flat to approximately 11"
    5. Add your toppings, keeping them light for even cooking
    6. Slide pizza onto the stone using a pizza peel or the back of a flat baking sheet dusted with flour
    7. Close the grill lid and cook 3-5 minutes, checking frequently — grill temperatures vary significantly
    8. Turn pizza as needed until the crust is golden brown and the bottom is crisp
    9. Remove from grill and let rest 1-2 minutes before slicing

    💡 Pro tip: Every grill runs differently. Keep the lid closed as much as possible to trap heat and cook the toppings evenly.