Making the best crust with a Full Belly Pizza Dough Ball


1 Full Belly Farm Pizza Dough Ball


Let your pizza dough come to room temperature before stretching. Preheat your oven to 450. Lightly flour the top of the dough and your countertop. Flip the dough out of the container onto the floured countertop and lightly flour the underside of the dough. Have a sheet tray ready to go, dusted with either semolina or all purpose flour (this is to keep the pizza dough from sticking to the pan when it cooks).

With lightly floured hands, pick up the dough and gently hold it at the edge. Work your way around the dough, allowing the dough to stretch into a rough circle. If you hold only the edges as you work your way around, the center won’t get too thin. When you have achieved the desired thickness, set it on your floured sheet pan. Add your toppings, and bake for 7 - 10 minutes, or until the dough has bubbled up around the edges and the toppings are cooked, and the edges are golden brown.