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Place covered container in refrigerator until ready to use dough. |
Remove dough from refrigerator (dough will have risen again but slower). |
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Remove slightly risen dough ball from container and dust with flour. |
Flatten/deflate dough with rolling pin or hands. |
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Roll out or stretch dough to approximately 1/2 to 2/3 size desired and let rest 5-10 minutes. |
Dust a pizza peel with flour (OK to use coarse cornmeal or semolina). |
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Stretch rolled dough by hand to final size and place on peel. Give peel a couple of test jerks to make sure dough slides on peel. |
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