Dough Guide.

To guarantee the highest flavor and quality in Birrittella’s Dough while avoiding flat or chewy results, please adhere to these essential guidelines:

1. Keep in the fridge for up to 50 days.
   ** Speed up proofing by placing the vacuum-sealed dough in a bowl of hot water. Let it sit for 20 minutes or until the center reaches room temperature. **
2. Round the dough with flour to prevent sticking, brush with olive oil, put in a bowl, and cover.
3. Let the dough rise for at least 3.5 hours before using.
4. Preheat your oven to 475°F or higher, if possible.

   
   Important: Rounding pizza dough is a crucial step in the pizza-making process. By shaping the dough into a smooth, uniform ball, you not only create an aesthetically pleasing base but also ensure even cooking.

   This process helps trap the carbon dioxide and alcohol produced by the yeast, allowing the dough to rise properly and develop the desired texture and flavor.

   Additionally, a rounded dough is easier to stretch and shape into the perfect pizza crust, making it a fundamental aspect of crafting delicious, well-balanced pizzas.