Mama Dough

How to
Cook Your
Dough

Frozen Dough Balls  ·  290g each  ·  Woodfired ready
Thaw ✳ Shape ✳ Top ✳ Cook ✳ Thaw ✳ Shape ✳ Top ✳ Cook ✳ Thaw ✳ Shape ✳ Top ✳ Cook ✳ Thaw ✳ Shape ✳ Top ✳ Cook ✳

Great pizza starts with a proper thaw and a screaming-hot oven. Here's the full method.

1

Thaw the dough

Pick the method that suits your timeline.
Option A · Slow & best

Frozen ball in a lightly oiled bowl, cover tightly with plastic wrap, thaw in the fridge overnight (8–12 hrs).

Option B · Fast

Frozen ball on a lightly oiled surface, cover loosely with wrap or a damp towel, 2–4 hrs at room temp until soft.

2

Bring to room temp

If you thawed in the fridge, take the dough out 30–60 min before baking. Warming it up makes it far easier to stretch without snapping back.
3

Preheat your oven

  1. Put a pizza stone, steel, or an inverted heavy tray on the top rack.
  2. Preheat as hot as it goes — ideally 350–370°C for a pizza oven, or 240–260°C for a home oven.
  3. Heat the oven and stone for at least 20–30 min for a crisp base.
4

Shape the dough

  1. Dust your surface and hands with flour or semolina.
  2. Press the centre out with your fingertips, leaving a thicker rim for the crust.
  3. Stretch the 290g ball into a 10–12 inch circle.
  4. Transfer onto a floured peel or a sheet of baking paper.
5

Top & bake

  1. Spread a thin layer of sauce, add cheese, then your toppings.
  2. Slide the pizza (or the paper) straight onto the hot stone.
  3. Bake until the crust is deep golden and the cheese is bubbling:
Pizza oven · 350°C+
5–7
minutes
Home oven · 240–260°C
8–12
minutes
Rest 2 minutes before slicing so the base sets. Then dig in.
Use within 3 days of thawing · Do not refreeze
Mama Dough · Ainslie Shops, Canberra · mamadough.com.au