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. **
Round the dough with flour to prevent sticking, brush with olive oil, put in a bowl, and cover.
Let the dough rise for at least 3.5 hours before using.
Preheat your oven to 475°F or higher, if possible.
Important: Rounding pizza dough is a crucial step in the pizza-making process.
