Make My Pizza

Dough Dorks

How To Guide

How to Make Dough Dorks Pizza
(3 Easy Steps)

Follow these simple steps from our Head Dork, Mike Fitzgerald.
Want extra help? Visit our FAQ for more tips.

Step 1

Defrost & Relax

Don't rush this bit — this is the most important step.

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  • Take your dough ball out of the freezer and leave it in the pot with the lid on
  • Keep it out of direct sunlight
  • Let it fully defrost and come up to room temperature (18–20°C)
  • This is when the dough relaxes, rises, and traps more air — key for a lighter crust
  • Once at room temp, remove the lid and let it sit for 10 minutes
  • Flour the top generously, then use your fingers to gently release the dough from the sides of the pot
  • Turn it out onto a floured surface, flip, and flour again — now you're ready to stretch
Step 2

Stretch by Hand

Keep the air in the crust — let gravity do the work.

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  • Prep your surface: Lightly dust your worktop with fine flour (or semolina if you like)
  • Dust + press: Place the dough seam-side down. Press gently into a disc about 5–6 inches wide
  • Leave a 1-inch rim around the edge — that's your crust
  • Push air outward: Using your fingertips, press from the centre outwards in circles, rotating as you go. You're moving the trapped gas into the rim for that puffy edge
  • Lift & stretch: Pick it up and drape it over your knuckles/hands. Let gravity stretch it as you rotate. Don't yank it — let the dough do the work
  • Final shape: Put it back down and stretch to 10–12 inches. Aim for a thin centre (2–3mm) and a thicker, airy rim
  • Top quickly: Add toppings straight away. Keep it light — Neapolitan pizzas cook fast
Step 3

Bake

Home oven or pizza oven — your choice.

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Option A: Home Oven

Best with a stone or steel

Setup
  • Put a pizza stone or baking steel on the top rack or second-highest rack
  • Preheat to max temp (250–290°C) for 45–60 minutes
Bake
  • Build your pizza on a floured peel or on parchment
  • Launch onto the hot stone/steel
  • Bake for 5–7 minutes until golden and bubbling
  • Rotate if your oven has hot spots
  • If using parchment, remove it halfway through once the base firms up
Home Oven Tips
  • Don't overload toppings — home ovens don't evaporate moisture as fast
  • A steel usually gives a darker, crispier base than a stone
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Option B: Pizza Oven

Wood-fired or gas

Temperature
  • Ideal: 430–480°C
  • Cook time: 60–90 seconds
Bake
  • Preheat until the floor is ~430°C and the dome is 480–500°C
  • Brush the deck clean — ash/flour burns fast
  • Launch near the mouth of the oven (not too deep)
  • After 20–30 seconds, start turning the pizza every few seconds for even colour
  • Pull at 60–90 seconds: puffed crust, light char, soft base
Pizza Oven Tips
  • Keep the flame rolling, not roaring — too much flame burns toppings before the base finishes
  • Don't over-flour the peel — burnt flour tastes bitter