Each dough makes one regular Napoli-style pizza, just like the ones we serve at our pizzeria in Newtown. The dough is highly hydrated, which makes it soft and easy to work with.

Here’s how you can use it:

1. Let it rest: take it out of the fridge and let it come to room temperature for 30-60 minutes before you use it.
2. Stretch and shape: Gently stretch the dough by hand, don’t roll it out with a pin, to keep that perfect airy crust.
3. Bake: Once topped, bake your pizza in a hot oven (ideally 250°C or higher) for about 7-10 minutes, or until the crust is golden and crispy.

Storage: Each dough comes in its own container and lasts 2-3 days in the fridge. Keep it refrigerated until ready to use.