Using your dough today? Take it out of the fridge about ! hour before you want to make your pizza. Leave it at room temperature. This gives the dough time to warm and relax, making it much easier to stretch.
Saving it for another day? Keep it in the fridge in its sealed container for up to 2days. Make sure it's at room temperature before you use it.
Want to freeze it? Freeze the dough in its container. Move it from the freezer 24 hours before you want to use it. make sure its room temperature.
Pre heat your pizza oven/conventional oven, Pizza stone or baking tray until to is VERY HOT.
Dust your work surface generously with flour or semolina. Gently stretch out the dough by hand, working outwards to form your pizza base. Avoid using a rolling pin. Hand stretching helps keep the lovely air bubbles in the dough.
for easier transferring, shape your pizza on a well floured pizza peel or thin baking tray. Add your favourite sauce, cheeseand toppings, then transfer to the hot oven.
Cooking times will vary depending on your oven. Keep an eye on your pizza and rotate if needed. Its ready when the base is cooked, the crust golden and the toppings are bubbling.
Heat an oven safe frying pan over a medium heat and preheat the grill to high.
Stretch the dough on a floured surface until it's roughly the size of your frying pan. Carefully place the dough into the hot pan, then add your sauce, cheese and favourite toppings.
Cook for approx 3 mins, or until the underneath is golden and crisp.
Transfer the pan under the hot grill for a further 2-3 minutes, watching carefully, until the crust is golden and the cheese is melted and bubbling.
SLICE, SERVE & ENJOY