72hs Sourdough Pizza in a Pot

Keep this product in the freezer all the time. When defrosted consume in 24 hours. 

1) DEFROST THE DOUGH: Take the cup out of the freezer (keep the  instructions). Leave the cup at room temp. for at least 6 hours.
*If planning ahead, put the dough into the fridge to defrost overnight. Leave the cup at room temp. for at least 3 hours before use.

2) PREHEAT THE OVEN: For best results place a baking stone (or havy baking tray) on the hottest position in your oven. Now set the oven to the highest available temp. in your oven, and preheat for at least 45min with the grill on if available (do not turn on the grill if using baking tray).

3) GET THE DOUGH OUT: Dust your working surface with plenty of flour. Open the cup and rotate it slowly to help the dough to detach from the sides. Let the dough slide out onto the floured surface and dust the whole dough with plenty of flour.

4) SHAPE IT: Shaping is not that complicated. 
Gently press the dough with your fingers from the centre pushing the air towards the outer ring. Do this on both sides until the dough is roughly the size of your open hand. Now put gravity to work. Slightly raise the dough near the outer ring and rotate it to allow the dough to stretch itself until it is round(ish) shape about 25/30cm across. 

5)  TOP IT:Move your dough onto a floured pizza peel (alternatively use the back of a shallow baking tray) and add your favorite toppings. Give the pizza peel a little shake to make sure the pizza is moving freely.

6) BAKE IT Bring the pizza peel over the heated stone (or baking tray).
Let the pizza slide by moving the peel firmly back and forth. After 3 minutes, using a kitchen tong rotate the pizza. It shoud be ready between 5 and 7 min (7-10min if using the baking tray).

Italian 00 Pizza Flour, Extra Virgin Olive Oil (EVOO), Water, Salt and Sourdough Starter. Contains WHEAT and may contain traces of NUTS. Produced by Sourdough Chef Ltd. Reg UK12593885.