How to Thaw and Bake Your Artisan Pizza Dough
From Smokehouse Levain Works, naturally fermented dough that comes back to life in your kitchen.
Our dough is slow fermented for days, then frozen at peak flavor so you can enjoy a wood fired quality crust anytime.
Here is exactly how to thaw, rise, shape, and bake it for the perfect airy, soft and crunchy pizza base.
1. Thawing Your Dough (Overnight Method, Recommended)
This method gives you the best texture and flavour.
You will need
- 1 bowl
- Light coating of oil (optional but helpful)
- Plastic wrap (saran)
- Clean kitchen towel
Steps
- Place the frozen dough ball into a lightly oiled bowl.
- Cover the bowl tightly with plastic wrap.
- Lay a clean towel over the top to keep the temperature steady.
- Leave the bowl at room temperature overnight; 8 to 12 hours is ideal.
What “ready” looks like
By morning, your dough should be:
- Soft and pillowy
- Expanded, usually doubled
- Smooth on the surface
- Easy to lift without tearing
- Showing small fermentation bubbles underneath
If it has not doubled, leave it for another 1 to 2 hours at room temperature.
2. Preparing the Dough to Shape
- Lightly dust your countertop with flour or semolina.
- Gently turn the dough out of the bowl.
- Do not punch it down; the air inside is valuable.
3. How to Shape the Perfect Pizza Base
- Press the dough gently from the centre outward, encouraging it to widen naturally.
- Leave a thicker, airy edge for the crust; do not flatten the outside ring.
- Do not use a rolling pin; avoid overworking the dough.
- You can lift the dough and pass it from hand to hand, allowing it to stretch by its own weight.
- Once the base is formed, place it on a floured peel or parchment.
4. Topping Your Pizza
- Add sauce and toppings lightly to avoid weighing the dough down.
- Finish with a small drizzle of the best olive oil you can find.
- Slide the peel under the shaped crust.
- Shake the peel gently back and forth to be sure the dough is not sticking.
- When ready, slide the pizza onto the hot stone in one smooth motion.
5. Baking Instructions
A) Wood Fired Oven Method
For backyard ovens, Gozney or Ooni ovens, or traditional wood fired ovens.
Ideal temperature: 700 to 850°F (370 to 455°C)
- Preheat until the stone is fully heated.
- Launch your pizza onto the stone.
- Leave it for about 30 seconds, then turn it 90 degrees to bake the other side.
- Continue turning slightly every 10 seconds until the entire crust is baked evenly.
- Total bake time is usually 60 to 120 seconds.
Signs it is done:
- Even browning with light char
- Puffy, airy crust
- Crisp underside
- Cheese bubbling and lightly caramelized
B) Kitchen Oven Method
Use a pizza stone or baking steel for best results.
Temperature:
- Stone or steel: 475 to 500°F (245 to 260°C)
- Baking sheet: 450°F (230°C)
- Preheat your stone or steel for at least 45 minutes.
- Shape your dough on parchment for easy transfer.
- Add toppings and a light drizzle of olive oil.
- Slide onto the hot surface.
- Bake 8 to 12 minutes, depending on thickness and toppings.
Signs it is done:
- Golden, crisp edges
- Bottom lightly browned
- Cheese melted with small caramelized spots
6. Tips for Best Results
- Lighter toppings create a better rise.
- Heat is everything; always preheat thoroughly.
- If the dough feels too soft, chill it for 10 minutes.
- If it feels too tight, let it rest another 10 to 15 minutes.
- For extra crispness, finish the pizza directly on the stone for the last minute.
Enjoy the Smokehouse Difference
Our dough is naturally leavened, long fermented, and crafted to create a crust that is both airy and crunchy. Whether baked over fire or in a home oven, this dough brings artisan quality into your kitchen.