Cooking Guide

Mixing Instructions

Read Before Starting
  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 least 2 hours) to make it easier to stretch.

Ingredients

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

Equipment

  • Large Mixing Bowl
  • Measuring Cup and Spoons
  • Spatula
  • Containers with Cover
  1. Fill a glass with water and add ice. Let it sit 5 minutes, or skip the ice and use water straight from a cold fridge.
  2. Measure 1/2 cup of the chilled water, leaving the ice behind, and pour that into the mix.
  3. Use a spoon or spatula to mix until a shaggy dough forms.
  4. Add all the olive oil at once and knead until the dough is smooth and the oil is absorbed. Pro Tip: start kneading in the bowl until the loose olive oil is absorbed, then move to your surface.

The dough will feel dry and stiff while you mix and knead it. That is correct. Do not add water. Pizza Snob uses far less water than a normal pizza dough, and the oil does the work the extra water would do. Adding water breaks the dough down over the three day ferment and bakes into a dense, gummy crust.

If your dough is sticky instead of dry

Too much water went in. Sprinkle on a small amount of all purpose flour, a teaspoon at a time, and keep kneading until it comes back together. A little tack is fine. It should not stick to your hands.

Next time, measure the chilled water after the ice comes out, not before it goes in.

Two 11" pizzas or one 14"? The bag is portioned for two 11" pizzas and that is what the next step assumes. If you would rather make one larger pizza, skip the dividing, keep it as a single ball, and stretch it to about 14" when you bake. Plenty of our customers prefer it that way.

  1. Separate into 2 equal pieces and form into balls.
  2. Place each ball in an airtight container and lightly coat the top with olive oil before covering.
  3. Refrigerate for 48-72 hours. 72 hours is what we recommend.
If nothing happens in the fridge

Nothing is supposed to happen in the fridge. Cold fermented dough does not puff up the way a room temperature dough does, and it should hold its shape in the container rather than spreading out or collapsing. The yeast is working slowly and building flavor, not gas.

A dough that collapses flat in the container is the one to worry about, and that means too much water went in at mixing.

  1. Remove from the refrigerator 2 hours before cooking to reach room temperature.

Don't Need 2 Pizzas? Freeze One!

Every bag makes two pizzas and the whole bag has to be mixed at once to keep the yeast and flour in the right ratio. If you only want one pizza tonight, freeze the second ball. It keeps for up to 3 months and it keeps getting better while it sits, because the fermentation continues slowly in the freezer.

  1. Finish the full 72 hour cold ferment first, then wrap the second ball tightly in cling wrap and freeze it.
  2. The night before you want it, move it from the freezer to the refrigerator to thaw.
  3. Take it out 2 hours before cooking, same as always, and stretch and bake it exactly as you would a fresh ball.

Cooking Instructions

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. These are recommendations and may need to be adjusted based on your unique setup.

Pizza Oven
Recommended

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.

  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 650-750°F. This typically takes 15-20 minutes. Hotter is not better with this crust. Above about 800°F the top sets before the bottom crisps and you lose the layers, so stay in the range even if your oven will go higher.
  3. Lightly flour your work surface and stretch dough thin and flat to approximately 11", or about 14" if you kept it as a single ball.
  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.
If it tears while you stretch it

Almost always the room temperature rest. Two hours is the number, and a cold ball will fight you and tear. If it has been out less than two hours, cover it and wait.

The other two causes are too much water at mixing, or a dough that sat past 72 hours in the fridge.

If the top burns before the bottom crisps

Reduce the flame slightly and turn the pizza more often. If you preheated above 750°F, let the stone come back down into range before the next one.

Conventional Oven

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.

  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", or about 14" if you kept it as a single ball.
  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. Semolina makes it slide more easily.
  7. Cook 5-6 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

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.

  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", or about 14" if you kept it as a single ball.
  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.