Cooking Guide

Mixing Instructions

 

Ingredients Needed

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

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 and will 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 dough mix in bow and slowly pour water into the mix.
  3. Use a spoon or spatula to mix dough until it starts to form
  4. Once water is absorbed and dough starts to form begin kneading by hand
  5. Slowly add olive oil a little at a time, waiting until it's absorbed before adding more.
  6. Continue mixing until all olive oil is added and knead until smooth.
  7. If needed, all purpose flour can be sprinkled on if excess sticking occurs.
  8. Separate dough into 2 equal sized pieces and form dough balls.
  9. Place into air tight container, burshing 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 refrigerator for 1 hour before cooking
  12. During spreading, if needed, all purpose flour can be sprinkled on if excess sticking occurs.

Stand Mixer

  1. Measure 2/3 cup of water and will 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 dough mix in bowl and turn mixer on lowest setting using a dough hook.
  3. Slowly pour water into the mix.
  4. If needed, use a spoon or spatula to push mixture to middle as mixing continues.
  5. Once water is absorbed and dough starts to form slowly add olive oil a little at a time, waiting until it's absorbed before adding more. If hook is spinning without mixing,  use a spoon or spatula to push mixture to middle as mixing continues.
  6. Continue mixing until all olive oil is added and mixed in. 
  7. Remove dough from mixer and knead by hand until smooth.
  8. If needed, all purpose flour can be sprinkled on if excess sticking occurs.
  9. Separate dough into 2 equal sized pieces and form dough balls.
  10. Place into air tight container, burshing 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 refrigerator for 1 hour before cooking
  13. During spreading, if needed, all purpose flour can be sprinkled on if excess sticking occurs.

 

Cooking Guide

Overview

While no two types or brands of ovens and 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 my need to be adjusted based on your unique set up.

Grill

Note: This method will work with both traditional and kamado grills. We recommend using a pizza stone or other pizza accessory that is recommended by your grill maker. If using a pizza stone, ensure that you 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 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 grill by taking it off of the stone or accessory

6. Turn off grill and let the pizza stone cool before removing 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 pizza oven to temperature to the hottest setting (ideally 600Âș F to 700Âș F)

    2. Place pizza in oven turning until crisps 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, ensure that you 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 500Âș 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 pizza on stone or put cookie sheet with pizza in the oven

      5. Cook 8-10 minutes or until bottom is cooked and crust is golden brown.

      6. Remove pizza from oven by either removing the cookie sheet or taking the pizza off of the stone

      7. Turn off oven and let the pizza stone cool before removing from the oven