A Guide to Baking Flourist Sourdough Pizza Dough
March 09, 2020
If you live locally near the Mill + Bakery, you now have the chance to take home fresh Flourist sourdough pizza dough, available Tuesdays and Wednesdays until sold out.
This dough is very versatile and we've outlined a couple of baking methods, depending on your timing. Regardless of your chosen method, it should all work out! The pizza dough is best used within two days and the most important step is to let the dough rest and come to room temperature for 20-60 minutes. It cannot be frozen. Depending on your oven, the cooking time may vary as home ovens can fluctuate in temperature.
Let us know your favourite way to cook our pizza dough!
Flourist Sourdough Pizza Dough
1 x 500g container of Flourist Pizza Dough roughly makes one large pizza or two smaller pizzas.
Cornmeal, for dusting the bottom of the crust
Your favourite sauce and toppings
Option 2 - Cast Iron Skillet
Insert a large cast iron skillet (10" recommended) in the oven to heat up for 10 minutes. Prep the pizza dough by rolling it out roughly into the size of your cast iron skillet. Rolling it on a floured cutting board is ideal as it will make it easier for you to transfer it into your cast iron skillet. Once you have it shaped it and the cast iron pan is preheated, sprinkle the bottom of the pan with cornmeal, and carefully slide the crust into the hot skillet. Add sauce and toppings and bake for about 12-15 minutes, until crust is crispy and toppings are cooked.
Alternatively, you can pre-bake the crust only for 3 minutes, until the dough is just starting to set. Add sauce and toppings (be extremely careful not to burn yourself!) and return pizza to continue baking for 8-10 minutes, until crust is crispy and toppings are cooked. This extra step ensures that the crust is properly cooked and the toppings aren't overcooked.
Enjoy our Sourdough Pizza Dough by dropping by the bakery on Tuesdays and Wednesdays. Looking for more pizza recipes you can make at home? Head here.