High Hydration Dough-NEW!
Open Crumb. High on Performance.
High on Performance. Elevate your menu with our high-hydration dough—crafted for focaccia, pinsa, and pan pizza. With 78% hydration, it will deliver an open crumb and airy texture.
Handling
- Baking and handling instructions (baking times and temps may vary): Start with a half sheet tray (18”x13”) lined with parchment paper and lightly coated with 2 tablespoons of extra virgin olive oil. Place the frozen dough on the tray.
Thaw in the refrigerator for 24 hours (covered), then let proof at room temperature for 2 hours (covered). After the first hour, gently stretch the dough to fill the tray. - When the dough slowly springs back after being pressed, it’s ready. Dimple the dough all over, drizzle with 1 tablespoon of olive oil, and add your favorite seasonings or toppings.
- Bake at 450°F for 15–25 minutes, until deep golden brown.
Storage
- Freezer: 90 Days
- Fridge: 3 Days
- Do not refreeze.
