How-to Video: Interactive Bake-Together Pizza Meal Kit
1. 3 hours before you want to make your pizza take it out of the refrigerator to allow it to come to room temp. The dough should be a little giggly when you move the pan and show some signs of life with bubbles here and there on the top and edges. If it's still very cold and tight get it somewhere warm for 30 min and then proceed to step 2.
2. 40 minutes before you're ready to bake the pizza move the rack in your oven to the middle or top third of the oven and preheat it to 480 F.
3. Oil your cookie sheet with some olive oil using your hands or a paper towel to spread it all over and up onto the inner edges, 2 tablespoons should be fine. Stop before you get to any deep puddles. Sprinkle the tray generously half of the grated cheese so it coats the bottom and sides of the tray. (You can omit the cheese here and just go ahead with the olive oiled tray also. It still comes out great. We just like cheese!)
4. Dust your work surface generously with the flour in the kit and gently turn the pan of dough upside-down onto the table, into the flour. Gently lift the tray off of the dough and dust the side of the dough facing up (originally the bottom side) with more flour. We use a lot of flour to control the stickiness so use as much as you need even if it seems a little excessive. You'll pick up the dough and knock off the excess flour in the next step.
5. Using your finger tips, gently poke the dough down and leaving alone some of the bubbles that pop-up between your finger tips. Gently pull the dough out to a larger rectangle (75% the size of the tray, give or take). With one hand flip the dough on to your other arm (check out the video) then pat off any excess flour and then lower it into the tray. Gently arrange the dough to fit the tray so it reaches all the corners. Smooth out any folds anywhere it flopped over the side. It's rustic, don't worry! It all tastes like pizza!
6. Add your tomato sauce onto the dough and use your hands to gently "finger-paint" the dough over the whole rectangle. (We included about 30oz of sauce in case you like a saucey pie, but you can probably leave half of one of the 2 containers off the pizza. Better to have too much than too little.)
7. Now add the rest of your grated cheese and a drizzle of olive oil/ You're ready to bake it!.
8. Place it gently in the oven for 12-15 minutes or until the edges look browned and the bigger bubbles on top, start to get dark brown.
9. Remove it from the oven and put it on your stove-top while you add the fresh mozzarella. Tear up the mozzarella and distribute it evenly across the pizza. Or you can cut up the Mozz the size of throwing dice.
10. Put it back in the oven until the cheese melts about 5 min. Take it out before the cheese starts to look "fried" or brown. You just want it melted and gooey.
11. Let it cool down for 5 min or so and then tear or snip the basil on to the pizza. Finish the pizza with a little more olive oil!
12. Cut it with a scissors! Enjoy!
If you're adding toppings like sliced mushrooms, olives or pepperoni add them on the sauce during the first bake.
Leftovers freeze very well in a ziplock bag. To reheat put in a 300 F toaster oven for 5-7 min.