FAQs

Pizza Snob is not generic pizza dough and not a generic pizza dough mix. Our food scientist spent years testing more than 80 recipes to find the right balance of proprietary flour, an unconventional yeast strain not traditionally used in pizza making, and a 72-hour cold fermentation process. The result is a crust that is thin, crisp, and buttery in a way that standard doughs cannot produce.

Each bag makes two 11-inch pizzas. After mixing you can portion the dough however you like if you prefer smaller or larger pizzas.

Yes. We recommend making a full bag every time to ensure the correct ratio of yeast to flour. The good news is the dough freezes well for up to 3 months, so you can always have portions ready to go. When frozen, the dough will continue to slowly ferment and improve over time.

Just a bowl or stand mixer with a dough hook and a refrigerator. For cooking, a pizza stone is recommended for best results in a conventional oven or on a grill, but not required.

You are aiming for approximately 40 degrees Fahrenheit. If you have an instant-read thermometer, use it. If not, start with cold tap water and add ice for about 5 minutes before mixing.

Add the olive oil gradually, about half a tablespoon to one tablespoon at a time. Wait for the dough to absorb each addition before adding more. If using a stand mixer, use a spatula to work the dough toward the center of the bowl as needed.

The dry mix can sometimes stay on the sides during initial mixing. Use a spatula to push it toward the center of the bowl to help it form.

The 72-hour cold ferment is not a waiting period. It is active flavor development. Our unconventional yeast strain works best in a cold environment, and during those three days complex flavors and textures develop that same-day doughs cannot replicate. 72 hours is the recommendation, but 48 hours is the minimum. Results may vary with shorter fermentation.

This is completely normal. Cold-fermented dough does not rise significantly the way room-temperature dough does. The fermentation is happening slowly inside the dough. This is expected behavior, not a problem.

Store unopened bags in a cool, dry place to keep the yeast and other ingredients fresh for as long as possible.

Use the dough as soon as possible after completing the 72-hour cold ferment and the full 2-hour room temperature rest. If you are not ready to use it, wrap tightly in cling wrap and freeze for up to 3 months.

Pizza Snob works best in a home pizza oven at 650 to 750 degrees Fahrenheit with approximately 90 seconds cook time. It also performs excellently in a conventional oven preheated to 525 degrees Fahrenheit on a pizza stone, with a cook time of 5 to 6 minutes. It works on a grill as well. For detailed instructions see our Cooking Guide.

We have detailed instructions and video walkthroughs on our Cooking Guide. You can also email our Pizza Help Line anytime for tips, troubleshooting, or advice.

This is usually caused by too much water in the mix. Sprinkle a small amount of all-purpose flour on the dough to bring it back to the right consistency. Some stickiness is normal but it should not be unmanageable.

Tearing during stretching is usually caused by one of three things:

1. The dough was over-proofed
2. Too much water was added during mixing
3. The dough was not allowed the full 2-hour room temperature rest before stretching

The most common cause is skipping or shortening the room temperature rest. Make sure the dough has fully relaxed before stretching.