Preparing the Dough

Scrape the sides of the container to allow the dough to fall out onto a flat surface dusted with semolina, cornmeal, or flour. Semolina gives it a more rustic Italian pizza flavor. Now, the most important part: Wait! Let the dough sit for at least 5 minutes. If you press on the top of the dough and it springs right back, it isn’t ready to shape yet. In the spirit of Wander, use this time to enjoy the view or finish your glass of wine.

Shaping your Crust

Once rested, press gently, about an inch inside the edge of the pizza to define the crust. Move to the center, pressing down with the palm of your hand to push the air toward the edges; this is the secret to those beautiful, airy bubbles in the crust. Work your way around, turning and flipping the dough over your hands, letting gravity help you stretch it to your desired size. If it starts to stick, just add more flour!  Click here to watch a tutorial video

The Fire

When your dough is stretched and ready, move it to a pizza peel or parchment paper. Add your sauce, cheese, and toppings. To achieve a crispy crust, you have a few choices:

Over Charcoal: We find the best results come from a pizza stone over a charcoal grill, with the lid temperature holding steady between 550°F and 600°F.

In the Oven: If baking indoors, preheat your oven and stone, cast-iron pan, or cookie sheet to 500°F. Slide the pizza (on parchment paper) onto the baking surface. Bake until the crust is deeply browned, this will depend on the thickness of your pizza.

However you choose to fire it, we hope this pizza encourages you to linger at the table a little longer.

Like our bread, this dough is crafted to be kind to your body and a joy to share.