FAQs
Pizza Dough Is Just Flour, Yeast, And Water. Why Buy Pizza Snob Dough?
Great questions! This is not your generic pizza dough and as a result it’s not your generic pizza dough mix. We scoured the world and experimented with 80 recipes for the right balance and mixture to get our signature light, airy, and buttery flavor.
One of the key differences is our yeast, which is not traditionally used in pizza making but makes a world of difference.
I’m Having Trouble Making My Pizzas, Do You Have Any Resources To Help Me?
Absolutely, we provide detailed instructions on our website which can be found here and includes steps as well as video walk throughs. Additionally, you can find our cooking guide here to walk you through some of our recommended cooking processes.
How Many Pizzas Can I Make From Each Bag And How Big Will They Be?
Each bag is portioned out to make two 11 inch pizzas. Having said that, after mixing you can separate the dough however you would like if you want to make smaller or larger pizzas.
How Should I Store My Dough?
We recommend storing your dough in a cool dry place to ensure that the yeast and other ingredients stay fresher for longer.
What Type Of Ovens Can I Use and What’s The Best Way To Cook My Pizza?
The best oven to make our pizza dough with will be a pizza oven. However it also works fantastic in home ovens and grills as well. For both of these options we recommend using a pizza stone for the best results. Fortunately, unlike Neapolitan pizza doughs, an extreme high temperature is not needed to make out pizzas.
For more detailed instructions, we’ve built a cooking guide walking you through our recommended methods here. But part of the fun of pizza making is experimenting so if you have a preferred cooking method give it a try!
Why Do I Have To Refrigerate My Dough For 72 Hours and Can I Do Shorter Amounts Of Time?
This is part of what brings out the unique Pizza Snob flavor. Our non-traditional yeast works better in a cold environment and a lot is happening over that 72 hours. During these 3 days our yeast continues to ferment releasing gasses from the dough giving us our signature light and airy texture allowing the refrigerator to do all the hard work.
While 72 hours is our recommendation you can shorten this to 48 hours however results may vary.
Do I Need To Make The Dough All At Once?
We do recommend that you make a full bags worth of pizza dough every time you make it. This makes sure the appropriate ratio of yeast to flour is included each time. Luckily, our dough can be frozen and kept for up to 3 months allowing you a quick and easy way to make pizzas on demand.
And the best part is, when frozen the dough will continue to slowly ferment and get better over time.
Why Is My Dough Sticky And Hard to Work With After Mixing and Kneading?
This can result from too much water in the dough mix and can easily be rectified by sprinkling a little bit of all purpose flour on the dough. You do want some stickiness but it shouldn’t be unmanageable.
Why Is My Dough Tearing?
There can be a few causes for pizza dough tearing when stretching:
- The dough was over-proofed
- Too much water was added to the dough
- Dough wasn’t allowed to rest long enough after cold proof
Why Is My Dough Not Mixing With The Olive Oil?
It’s best when mixing the olive oil to do just a little at a time. We recommend 0.5-1 TBSP at a time. After adding the first TBSP of olive oil wait for dough to absorb the olive oil, before adding the next until all olive oil is added. If using a mixer you can also use a spatula to work the dough to the center to help it stay formed.
Why Is My Dough Mix Not Missing With The Water When Using A Mixer?
Sometimes the mix will stay on the sides during the initial mixing process using a mixer. We recommend if this happens to push the mix using a spatula to the center of the bowl to help it form.
How Long Will My Dough Last?
We recommend using the dough as soon as possible once the 72 hour cold ferment and subsequent rest time (30 min- 1hr at room temperature) is complete. If you are not ready to use the dough at that point you can wrap in cling wrap and keep in the freezer until you are ready to use it. It will stay fresh for up to 3 months frozen.
Do I Need Any Additional Equipment?
Other than the cooking method, the only equipment you will need is either a bowl or stand mixer with a dough hook and a refrigerator.
Why Did My Dough Not Rise?
When cold fermenting, the pizza dough is not going to rise and increase in size significantly like it would being left at room temperature. This is perfectly normal and expected.
How Do I Know My Water Is Cold Enough?
If you have an instant read thermometer, you are aiming to get the water to around 40ºF.
If you do not have an instant read thermometer you can get there using cold tap water and adding ice for about 5 minutes.