RECIPE: Hand-Tossed Pizza

Place the frozen dough ball in the refrigerator to thaw slowly — this usually takes 12 to 24 hours.
Once it’s fully thawed, leave it in the fridge for another 24 to 48 hours to “cold ferment.” This simply means letting the dough rest and develop flavor while staying cold.
(Cold fermenting is like proofing, but done in the refrigerator instead of at room temperature).
This slow rise develops deep, bready flavor and improves stretch-ability.
Take a thawed, proofed dough ball from the cooler- bring dough to room temperature for 1 hour before shaping – cold dough resists stretching and can tear.
Hand stretch the dough into a 12-inch to 14-inch round (or alternatively, run through a sheeter).
Keep a thicker outer edge: that puffy “cornicione” is signature — press out the center but don’t flatten the rim.
To build a traditional hand tossed pizza, first spread the (minimal) sauce – go for a thin, even layer to avoid a soggy center.
Just enough sauce to flavor, not to flood.
Then add the toppings – pat the toppings dry if they are damp.
Finally, spread the cheese evenly over the top, leaving the outer crust bare.
Bake in a deck or impinger-style oven at 525° F for 6-7 minutes until the cheese is melted and the crust is golden.
Let it rest before slicing — 2-3 minutes.
This lets the cheese set slightly and keeps the slices from pulling apart.
Cut into triangles and serve.
Try a crust finish: Brush the outer crust with olive oil and garlic, or a little parmesan and dried oregano for a pro-level touch.