If you already have your have some dough portions in the freezer, well done you! Thaw one out to room temperature and skip to step 12. If not, start here:

Seed Dough Instructions

• Using seed dough is super easy, if you just remember to do some quick 10 minute prep ahead of time and then stick it in the refrigerator for whenever you are ready to use it!
• In a medium mixing bowl, add lukewarm filtered water and yeast and place in a warm spot (70-75 F) for 10 minutes to allow the yeast to bloom.
• Add flour and mix into a cohesive dough.
• Wrap with plastic wrap and place in the refrigerator for 24 hours to 5 days.
• Divide seed dough into 4 equal portions, and store any you aren’t using, in the freezer.

Pizza Recipe Instructions

• Set oven to 400 ℉
• Place the seed dough, lukewarm water, honey and yeast (if using) in a large Kitchen Aid mixer bowl.
• Fit mixer with paddle attachment, set to stir setting and mix for 1 minute.
• Place the bowl in a warm spot, I like the top of the oven for this, and allow the yeast to bloom. About 10 minutes.
• Switch your Kitchen Aid mixer to the hook attachment.
• Add the flour, then salt.
• Set mixer to speed 2 and mix for 3 minutes.
• Increase speed to setting 4 and continue mixing until the dough is smooth, elastic and pulls away from the sides of the bowl, about 15 minutes.
• Lightly dust your hands with flour and toss some on your clean work surface.
• Form the dough into a ball.
• Cut the dough into 4 equal parts. Store 3 portions in the freezer for a later use (Ziploc freezer bags work great).
• Lightly coat a ceramic bowl with 2 tbs of olive oil and place your dough ball inside, wrap with plastic wrap and place the bowl near your oven or a warm area (70-75 ℉).
• Allow the dough to rise for about 1 hour, size will increase by double.
• Place dough back on your floured work surface and flatten the air out and creating a flat round.
• Cut the dough into 2 equal portions and roll each into a ball.
• Flatten each ball into a round, and continue spreading gently with your fingertips, to 7".
• You really can get creative with your baking pan here, but if you have it, a baking stone (or cast iron skillet) works the best! Whatever you are using, dust it lightly with flour and cornmeal. Place your pizza dough on the baking pan.
• Drizzle the pizza dough lightly with extra virgin olive oil and sprinkle with chopped herbs (if desired.
• Squeeze or dollop 2-3 tbs tomato paste into the center of the pizza dough, and using a silicone pastry brush, gently spread it to cover the dough, leaving 1/2" around the outside.
• Loosely cover with a kitchen towel and leave at room temperature (70-75 F) to rise for 20 minutes.
• Add your choice of toppings such as Serrano Ham and Castelvetrano Olives, top all with grated Piave, Parmesan, Mozzarella, Fontina, Feta or other cheese of choice.
• Pop your perfect pizzas in the oven and bake until crisp and golden, about 20 minutes.
• You can drizzle the finished pizzas if you like! We love adding things like balsamic reduction, Sriracha, chili flakes, fresh herbs, herb puree etc.