Frequently Asked Questions

The pizza kit has all the ingredients to make a pizza between 16" and 18". But that's a big pizza for a home oven, so we recommend that people split the dough and make two smaller pies between 12" and 14". Or if you prefer, you can also make it in an 18" x 13" sheet pan.

If you want to make larger round pizzas, it helps to have a pizza stone or steel and a pizza peel. You could also use a pizza screen. But you don't need those to make great pizza with our kit; you can also make smaller round pizzas on a baking sheet or make a "grandma style" rectangular pie on the baking sheet as well. 

Working with dough does take some practice, but you don't need to be able to twirl the dough over your head to make a good pizza. You can start by pressing from the center of the dough ball towards the edges, all the way around, until you've just about doubled the original diameter of the dough ball. From there, you can use a few different methods; you can hold and pull, stretch from underneath, or use the gravity method. We recommend the gravity method for beginners, but do what you feel works best for you! Here are a few videos that might help;

https://youtu.be/NQXtz-1KEvY?si=kGCVaZm0CaNdMEQh

https://youtu.be/Tr67zbyRe-4?si=YTa6jZqwikzLqppe

https://youtu.be/1qiEJ96GKuI?si=0wG-8yz2suS0TG13

You should not use a rolling pin to stretch out your dough, if you can avoid it. It will press the bubbles out of the dough and you won't get the real NY texture on the crust. Save the rolling pin for >ahem< keeping people out of your kitchen while you're making the pizza.