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- Completely wet the surface of the frozen dough puck before defrosting in a sealed container. This helps avoid it cracking and gives it some of the moisture freezing takes away. If you’ve not done this step, don’t fret, it’ll still turn out great just squeeze any cracks closed.
- Let the puck get to room temperature and use plenty of plain flour or semolina to pat out in. This makes it easier to work with so you don’t have to overwork the dough.
- High heat is key for getting the dough to spring before it sets when cooking. It also produces the leoparding which gives little bitter notes of char and a soft crust to balance your toppings.
Videos coming soon – how to stretch and various ways to cook your pizzas.
