Turning Whole Foods Store-Bought Dough into a Pizza Masterpiece
With a few expert techniques and the right tools, you can transform Whole Foods store-bought dough from pretty good to absolutely great. Follow our guide and start making pizzas that rival the finest pizzerias in town! To get started, make sure you have the best pizza steel from Baking Steel Company.
Handling Sticky Dough for Optimal Pizza Making
First, let's tackle the common issue of sticky dough. Store-bought dough can often be a tad sticky, making it a challenge to handle. Fear not, for a light dusting of bread/all purpose flour is your best ally. As the adage goes,
"If you have to use a little bit of flour, sprinkle some on top." - Andris.
Flour helps manage the dough's elasticity, making it more manageable and preventing it from adhering to your hands and surfaces.
Balling Up Dough with Precision
When it comes to balling up your dough, generous flouring is essential.
"Make sure your hands are generously floured. This will help keep the dough from sticking." - Andris.
This step is crucial for fermentation and final texture, as it creates a barrier that allows the dough to be shaped with ease, ensuring it doesn't cling to your fingers or the countertop. After balling up, let the dough rest to relax the gluten, which will make it easier to stretch later on. Just make sure your dough balls are covered and air tight.
Creating Tension in Dough for Superior Structure
To achieve a superior dough structure, we must create tension.
"Each time we fold and press, we're creating just a little bit of tension, which is crucial for the dough's structure during fermentation." - Andris.
This technique helps the dough rise better and develop a delightful crumb structure. The tension is particularly vital for store-bought dough, which may lack the inherent structure of homemade varieties. It's essential to ball up any dough, and store bought is no exception.
Preventing Dough from Sticking with Olive Oil
When allowing your dough to rise, lightly oil your containers with olive oil.
"Lightly oil two-cup deli containers. The oil will prevent the dough from sticking to the sides of the containers. And it may add just a touch of flavor" - Andris.
Olive oil not only prevents sticking but also adds a subtle flavor, ensuring that the dough can be easily removed without sticking, making the next steps a breeze. Use a silicone brush to distribute the oil evenly.
Preparing the Oven for Pizza Perfection
A well-preheated oven is paramount for pizza perfection.
"Preheat your oven at 500°F with your Baking Steel on the top rack." - Andris.
The high temperature, combined with the superior heat retention and distribution of The Baking Steel, creates optimal baking conditions, giving your store-bought dough a delectable texture and crust. Make sure to preheat the steel for at least 45 minutes to ensure it’s thoroughly heated. If you have a convection setting, use it.
Stretching the Dough with Flour and Patience
To stretch your dough, begin by generously flouring your work surface.
"Place your dough in the center and gently coat each side with flour." - Andris.
This prevents sticking and helps you achieve the desired shape. For those who might struggle with hand-stretching techniques, using a rolling pin can be a helpful alternative. Just be more mindful to roll it lightly. Store-bought dough can be less forgiving, so patience and a gentle touch are key. Be mindful not to overwork the dough to maintain its light and airy texture.
Gravity Stretching the Dough for an Even Stretch
For an even stretch, employ the gravity technique.
"Pick up that dough and do a gravity stretch. Turn ust like a steering wheel, but make sure your knuckles are tucked under and rotate this pizza." - Andris.
Be gentle to avoid tearing the dough, which can be a common issue with store-bought varieties. Rotate the dough while stretching to ensure an even thickness. This method ensures the dough stretches evenly, leading to a perfect base for your pizza.
Using the Wooden Peel for a Smooth Transfer
To prevent sticking, dust your wooden peel with flour and semolina.
"Dust it with flour and semolina flour and brush it around. This will be your ball bearings." - Andris.
Quick, confident movements are essential to transfer the pizza to the oven without mishaps. This preparation ensures the dough slides off the peel effortlessly. Practicing the transfer with an empty peel first can build confidence.
Adding Toppings with Balance and Precision
When it comes to toppings, less is often more.
"Place a couple of spoonfuls of sauce in the center of your pizza and distribute it close to the edge but not over the edge." - Andris.
This ensures even baking and flavor distribution, enhancing the quality of your store-bought dough. Consider topping combinations like classic Margherita or a savory mushroom and truffle oil blend for an elevated experience. Using fresh, high-quality ingredients is key.
Baking the Pizza for the Perfect Turn
For an even bake, rotate your pizza midway through.
"After 2 minutes, open the oven up and rotate the pizza 180 degrees. Bake for 2 more minutes and remove it." - Andris.
Monitor the pizza closely, as oven temperatures can vary. This step is crucial for avoiding uneven cooking. Keeping the oven door closed as much as possible helps maintain the high temperature needed for a perfect bake. Always employ a timer when baking, you will be amazed how fast two minutes goes by, especially with any distraction.
Final Touches for a Gourmet Presentation
Finally, inspect the crust for that golden perfection.
"Check underneath for a gorgeous crust and slice and serve." - Andris.
Finish with fresh basil or a drizzle of olive oil for an extra touch of sophistication. This ensures your pizza not only tastes divine but looks the part as well. Serving the pizza on a wooden board adds a rustic charm and makes slicing a breeze.
By following these expert tips, you can elevate the quality of store-bought dough and create a professional-grade pizza with a delicious crust and well-balanced toppings. Your guests will be none the wiser that it all began with a humble store-bought dough. Ready to get started? Check out the amazing Baking Steel for the ultimate pizza-making experience!
