Let's Make Some Pizza!
OUR CRUSTS ARE MADE WITHOUT PRESERVATIVES
REFRIGERATE CRUSTS UPON ARRIVAL
BEST USED WITHIN 3 DAYS OF RECEIVING KIT OR FREEZE CRUSTS FOR UP TO 3 MONTHS
HOW TO: Use Crusts | Make Dough Mix | Make Dipping Sauce | Choose Your Cheese
How to Prepare the Par-Baked Pizza Crusts
Start by pre-heating your oven to 500° F. We recommend using baking stone or steel, or a typical 9″ X 13″ baking sheet turned it upside down, second or third lowest rack, as your baking surface. If you decide to use this method place it in oven while pre-heating. Give an extra 45 minutes for your stone/steel to heat up completely.
You can also use a 14″ pizza baking screen (optional in kit, but highly recommended). The screen also will make transporting your pie in/out of oven a snap.
Remove a Par-Baked Pizza Crust from your kit and place it on a pizza screen.
While a pizza baking screen is optional, it helps crisp the crust and makes transporting the pizza to and from oven easier. You can also use a cutting board or another cookie sheet (turned upside down) to mimic a pizza peel if you don’t have one.
Pour approximately half of the supplied Biano DiNapoli Pizza Sauce or an approximately 4-5 oz of your own sauce onto your crust.
Tip: Don’t over sauce your pizza. Over saucing leads to a watery bake and soggy crust.
You can refrigerate the remaining sauce (see label) if you are making the second crust at a later date.
Spread the sauce evenly with a large spoon getting it as close to the crust you can.
For extra flavor we recommend sprinkling a pinch or two of the supplied parmesan cheese all around the sauce.
Sprinkle approximately 1 cup of cheese (see below for cheese options) for each 14″ crust.
Tip: Melting cheese produce excess water & oil. Over-cheesing your pizza could lead to a watery bake & soggy crust.
Carefully place your topped pizza into your pre-heated oven 2nd or 3rd lowest rack (on top of baking sheet if using) and bake for 8-10 minutes or until your liking. Be sure to turn the pizza once or twice for an even bake.
Add a pinch of the boon-boona seasoning mix over the baked pizza. Slice & enjoy!
How to Prepare the Pizza Dough Mix
In a large bowl or bowl of your stand mixer, empty the dough mixture and add the yeast packet contents. Add 1 1/4 cups (290g) of cold water and mix for 8 minutes (knead for 10-15 minutes if by hand).
Cover with a towel or plastic wrap and let rise around 90 minutes or until doubled in size.
Divide into two equal parts
Start with your portioned dough. Lightly flour your hands and the surface, but don’t overdo it, you want just enough to prevent sticking.
Cup your hands around the dough and begin tucking the edges underneath, rotating as you go. You’re creating surface tension across the top, which helps with structure during fermentation. Keep rotating and tucking until the top is smooth and the seam is gathered underneath.
Once it’s tight and round, let it rest seam-side down. The result should be a smooth, elastic dough ball with good tension.
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Place the dough balls on a small tray, lightly oil the tops of dough, and cover with plastic wrap. Or place each ball into an oil lined plastic container with tight lid.
Decision time: If you are going to use the dough to make pizza the same day, let rest for 90 minutes at room temperature.
However, for optimum taste, we recommend you instead place the tray into the fridge for 24-72 hours. This will give the dough time to ferment and enhance the flavor and chew of your crust.
Carefully stretch the dough into approximately a 14″ round pizza crust.
How to Prepare Boona-Boona (Crust dipping sauce)
Start by emptying approximately half of the seasoning mixture into a small saucer or bowl.
If using our 3.5 oz bottle, use a teaspoon of mix.
Next add the olive oil from the included packet.
Use 1 1/2 tablespoons of olive oil if making from our 3.5oz bottle.
Sprinkle in half of the parmesan cheese packet. For best results let it sit for 10 minutes giving enough time for the garlic to rehydrate and for the flavors to marry.
Now your ready to dip your crusts in it or drizzle over your pizza.
This mix makes a wonderful salad dressing too.
USE WITHIN 4 HOURS THEN DISCARD. OR REFRIGERATE WITHIN 1 HOUR AND DISCARD AFTER 48 HOURS.
Choose Your Cheese WISELY
While our pizza kits contain almost everything to make the perfect pizza at home, there’s one last crucial ingredient that can make or break your pie. The cheese! You’ll need approximately 1 cup or 8 ounces of shredded mozzarella for each 14″ ( 1/2 cup or 4 ounces for each 12″) pizza crust. Remember, its important not to over cheese your pies which can lead to excess water and oil and a soggy pie 🙁
We can’t stress this enough, it really does make a difference which type of cheese you top your pizza with. To achieve pizza nirvana you will need to use a WHOLE MILK LOW-MOISTURE mozzarella which can be a little tricky to find. The most popular selection in local grocery stores will be part-skim low-moisture and while you can use it, if you have a choice always go with whole-milk.
The next recommendation is that you buy it in 8 oz or 16 oz block form and shred it yourself. While shredding it might be a little time consuming, it’s not just for bragging rights. Bagged pre-shredded cheeses contain an anti-caking powder to keep it from clumping together and this powder tends to burn and alters the taste of the bake. While it’s okay if you really need to use pre-shredded, we recommend running the shredded cheese under water in a collider for a minute or two to remove the powder..
If you are having trouble locating whole milk low-moisture mozzarella, you can always check the deli counter at your local supermarket. Just ask for around 1 pound section of whole milk mozzarella cheese and shred it when you get home. 1″ thick is approximately 8 oz. so a 2″ chunk would be approximately 16 oz. (1 lb).
Finally, there are also fresh mozzarella options as well. This type of cheese is traditionally used on Neapolitan style pizza and not typically used on NY style pizzeria pizza. However, using a combination of both fresh and shredded cheeses makes a great pie as well.
