Day: March 31, 2022

Chef Brad walks through the steps to make your own pizza at home using a Blaze Pizza DIY Pizza Kit. Order your own from https://blazepizza.com or the Blaze Pizza App. Refrigerate the kits for up to 24 hours or make them right away. Available in participating locations only. Instructions below!

Got the NEW Keto or Cauliflower Crust option with your Kit? Watch this other video for special instructions just for you: https://youtu.be/MkbZGcHYBLs

PREPARING YOUR OVEN
1. Put an oven steel, baking stone or dark colored oven proof pan (like a nonstick baking sheet) right into your oven and turn on oven to its highest baking setting.

Convection Oven (performs best) Use lowest rack
Gas oven without convection Use top rack
Electric oven without convection Use middle rack

2. Preheat your oven a minimum of 30 minutes with the baking surface inside.

SHAPING THE DOUGH
1. Remove dough container about 30 minutes before baking or use immediately if kit was delivered to your house by third party.
2. Grab a pizza peel that is at least 12” or a baking sheet from your cupboard.
3. Sprinkle a small amount of the dusting flour on top of the dough to make it less sticky.
4. Sprinkle a more generous amount of dusting flour on the surface of the pizza peel or room temperature baking sheet .
5. Carefully remove the dough ball onto the floured surface (divide the large dough ball into 4 pieces and set 3 of the pieces aside to shape later).
6. Flour your hands and gently press out some of the bubbles from the dough ball from the center toward the crust. Make sure to leave about a 1/2” crust all around as you shape the pizza crust. Do not press too hard as this will make your crust tough and less light in texture after baking.
7. Pick up the dough ball with both hands. It should now be about 5-6” and round. Hold the disk of gently pressed dough like a “clown car” steering wheel with both hands near the top and turn it around and around. The weight of the bottom of the dough will stretch itself as you turn the wheel. Keep turning until it becomes around 10” and round (note that most dinner plates at home are about 10”).
8. Add a bit more of the dusting flour to your already floured surface and gently place the 10” round crust on the surface. It is now ready to top!

TOPPING THE DOUGH (work relatively quickly. If the dough sits too long it will become difficult)
1. Add all the sauce to the dough and spread gently with the back of a spoon. Make sure to leave about 1/2” around the edge without sauce. Spread the sauce evenly. Do not press too hard. You do not want to pop any little bubbles in the dough. Those will make it light texture when baked.
2. With dry hands, gently move the sauced pizza crust around the floured surface to make sure it is not sticking. If it is sticking, you can add a bit more flour under the sticky part.
3. Gently add the cheese(s) on top of the sauced dough. Be careful not to push down on the crust when you do this or the crust might stick.
4. With dry hands, gently move the cheesed pizza crust around the floured surface to make sure it is not sticking. If it is sticking, you can add a bit more flour under the sticky part.
5. Gently add the other toppings to the cheesed pizza. Be careful not to push down on the crust when you do this or the crust might stick. Save any “finishes” like arugula for after the pizza comes out of the oven.
6. With dry hands, gently move the topped pizza around the floured surface to make sure it is not sticking. If it is sticking, you can add a bit more flour under the sticky part.
7. You do not want to delay here to get the pizza into the oven or it could begin to stick to the floured surface.
8. Immediately slide the pizza into the oven directly on top of your preheated oven steel, baking stone or dark colored pan. To be clear you are baking the pizza directly on top of the preheated surface. If you assemble and bake your pizza on foil or on a pan, the bottom will not get crispy.

BAKING YOUR PIZZA
1. Do NOT open your oven frequently to look at your pizza or you will lose the heat in your oven!
2. Baking times:

Convection Oven (performs best) About 7 minutes
Gas oven without convection About 12 minutes
Electric oven without convection About 12 minutes

3. Remove your pizza using the pizza peel or tongs and a baking sheet.
4. Set your baked pizza on a cooling rack or directly onto a plate to eat.
5. Cut into pieces and add your finishes like arugula.
6. You ideally will want to wait about 10 minutes between each pizza to allow your oven and preheated cooking surface to recover the heat lost from opening the door and baking each pizza.

Enjoy!