Cooking Guide

Mixing Instructions

Ingredients Needed

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

Equipment Needed

  • Stand Mixer With Dough Hook Or Large Mixing Bowl
  • Measuring Cup And Spoons
  • Spatula
  • Container(s) With Cover

Mixing Steps

(Written Descriptions Below)

Hand Mixing

  1. Measure 2/3 cup of water, then fill with ice, let sit for 5 minutes. After 5 minutes, remove ice and excess water, leaving the original 2/3 cup of water.
  2. Pour the dough mix into the bowl and slowly pour water into the mix.
  3. Use a spoon or spatula to mix the dough until it starts to form.
  4. Once water is absorbed and the dough starts to form, begin kneading by hand.
  5. Slowly add 2 1/2 TBSP olive oil a little at a time, waiting until it's absorbed before adding more.
  6. Continue mixing until all the olive oil is added, then knead until smooth.
  7. If needed, all-purpose flour can be sprinkled on to reduce excess sticking.
  8. Separate the dough into 2 equal-sized pieces and form dough balls.
  9. Place into an air-tight container, brushing lightly with olive oil before covering.
  10. Place in refrigerator for 48-72 hours (72 hours recommended) to proof.
  11. After the proofing period, remove from the refrigerator for 1 hour before cooking.
  12. During spreading, if needed, all-purpose flour can be sprinkled on to prevent excess sticking.

Stand Mixer

*Please note video speeds up to shorten the length and is not an indication of a faster mixer speed setting.

  1. Measure 2/3 cup of water, then fill with ice, let sit for 5 minutes. After 5 minutes, remove ice and excess water, leaving the original 2/3 cup of water.
  2. Pour the dough mix into the bowl and turn the mixer on the lowest setting using a dough hook.
  3. Slowly pour water into the mix.
  4. If needed, use a spoon or spatula to push the mixture to the middle as mixing continues.
  5. Once water is absorbed and dough starts to form, slowly add 2 1/2 TBSP olive oil a little at a time, waiting until it's absorbed before adding more. If the hook is spinning without mixing,  use a spoon or spatula to push the mixture to the middle as mixing continues.
  6. Continue mixing until all the olive oil is incorporated.
  7. Remove dough from the mixer and knead by hand until smooth.
  8. If needed, all-purpose flour can be sprinkled on to reduce excess sticking.
  9. Separate the dough into 2 equal-sized pieces and form dough balls.
  10. Place into an air-tight container, brushing lightly with olive oil before covering.
  11. Place in refrigerator for 48-72 hours (72 hours recommended) to proof.
  12. After the proofing period, remove from the refrigerator for 1 hour before cooking.
  13. During spreading, if needed, all-purpose flour can be sprinkled on to prevent excess sticking.

 

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.

Grill

Note: This method will work with both traditional and kamado grills. We recommend using a pizza stone or other pizza accessory recommended by your grill maker. If using a pizza stone, place it on the grill before preheating. Placing a cold or room-temperature pizza stone into a hot oven can cause it to break.

Steps

1. Set the grill to the highest heat option available
2. If using a pizza stone, let the stone heat up for an additional 5-10 minutes once the grill is up to temperature
3. Place pizza on the stone or your chosen pizza cooking accessory
4. Cook and turn pizza as needed until crust is golden brown and the bottom starts to crisp (about 3-7 minutes however, this can vary)
5. Remove pizza from the grill by taking it off the stone or accessory
6. Turn off the grill and let the pizza stone cool before removing it from the oven

Pizza Oven

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

Steps

1. Bring the pizza oven to temperature to the hottest setting (ideally 600º F to 700º F)
2. Place pizza in oven, turning until crisp on the bottom and a golden brown crust
3. Remove from oven and enjoy

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. Preheat oven to 500º F  with rack on the top rack
2. If using a pizza stone, let the stone heat up for an additional 15-30 minutes.
3. Stretch pizza dough, building a lip on the outside for the crust
4. Place the pizza on the stone or put the cookie sheet with the pizza in the oven
5. Cook 8-10 minutes or until the bottom is cooked and the crust is golden brown.
6. Remove pizza from oven by either removing the cookie sheet or taking the pizza off the stone
7. Turn off the oven and let the pizza stone cool before removing it from the oven