FAQ

& TIPS

How to best handle dough?

Our Dusting Flour will keep this high-hydration dough from sticking to your hands, while spray olive oil (or release) will prevent it from sticking to your pans or parchment.  Oil on hands may also be used, but we prefer the flour.  Parchment or our baking sheet acts as your gluten; keeping the dough together as you fold it or roll (as in cinnamon rolls). Always bake on your baking sheet or parchment. When pressing dough out for pizza, flour the dough and use the flat part of your hand and fingers as opposed to finger tips.  The video demo of making pizza will show you the best technique.  Tip: the colder the dough the easier it is to handle and requires less dusting flour.

Getting dough out of the bag?

First, don’t forget to spray oil inside the bag or bowl before filling with dough.  Turn the bag inside out to DEPOSIT dough directly into bowl of the dusting flour, turn to coat.

Do you need to proof/slack the dough?

The first cool rise after mixing is enough.  Working with the dough will generally warm the yeast up sufficiently thereafter.  When making things such as cinnamon or savory pull-aparts, or focaccia where a light and airy texture is desired, bake in a cooler oven such as 275-300F.  It will take longer to finish, but it will give the dough time to rise up before browning.  For pizza, this is not necessary.

Do you prebake the dough?

No.  Press it out onto your parchment paper or our nonstick baking sheet (Bravadough sheet?) and top just as you would a wheat pizza dough.  If you prefer to bake ahead for use later, you may; let the crust cool completely, mist it with olive oil spray and store in plastic bag (leave it slightly unsealed to allow some air flow). Use within 24 hours.