Toss Pizzeria Take and Bake Pizza Kit Instructions

1. PREHEAT YOUR OVEN TO 500 DEGREES, (IF YOUR OVEN HAS DIFFERENT TYPES OF
COOKING SETTINGS USE THE REGULAR BAKE SETTING NOT CONVECTION)

2. TAKE THE PIZZA DOUGH OUT OF THE CONTAINER AND PUT IT TOP DOWN ON A CLEAN
DRY FLAT SURFACE, PREFERABLY A COUNTERTOP. MAKE SURE THERE
IS SOME FLOUR UNDERNEATH THE PIZZA DOUGH, YOU CAN DUMP ANY EXCESS FLOUR FROM
THE CONTAINER

3. USE THE PALM OF YOUR HAND TO GENTLY PRESS DOWN ON THE PIZZA DOUGH
TO REMOVE AIR BUBBLES. CONTINUE TO DO THIS FOR ABOUT 10-15 SECONDS OR
UNTIL THE DOUGH IS ABOUT 6-8 INCHES IN DIAMETER

4. PUT BOTH HANDS ON THE PIZZA DOUGH (PIC 1) SLOWLY
ROTATE THE PIZZA DOUGH PUSHING LIGHTLY WITH
THE OUTSIDE OF THE HANDS. AS YOU ROTATE THE PIZZA
DOUGH SLIGHTLY PULL YOUR HANDS APART GENTLY
STRETCHING THE DOUGH (PIC 2). CONTINUE THIS MOTION
UNTIL THE DOUGH IS APPROXIMATLEY 10” IN DIAMETER

5. SPRAY THE SHEET PAN WITH THE NON STICK COOKING SPRAY AND PLACE THE
NOW STRETCHED DOUGH IN THE MIDDLE OF THE SHEET PAN.

6. POUR ALL OF THE MARINARA INTO THE MIDDLE OF THE PIZZA DOUGH. USE THE
SPOON TO EVENLY SPREAD THE MARINARA ON THE PIZZA DOUGH, LEAVING ABOUT
1/2 AN INCH FOR THE CRUST.

7. SPREAD THE SHREDDED MOZZARELLA EVENLY OVER THE MARINARA. ITS OK TO HAVE SOME
SMALL AREAS WITH NO MOZZARELLA, IT WILL SPREAD OUT AS IT MELTS IN THE OVEN.

8. PUT YOUR TOPPINGS ON TOP OF THE MOZZARELLA SPREADING THEM OUT EVENLY.

9. MAKE SURE THE OVEN IS AT 500 DEGREES AND PUT THE SHEET PAN WITH THE PIZZA
IN THE OVEN. CHECK THE PIZZA AT 14 MINUTES. COOK THE PIZZA TO YOUR DESIRED
CRISPNESS. YOU CAN USE A SPATULA TO LIFT AND CHECK THE BOTTOM OF THE PIZZA.

10. USE OVEN MITTS TO REMOVE THE HOT PAN, LET SIT FOR A FEW MINUTES, THEN USE THE
PIZZA CUTTER OR A LARGE KNIFE TO CUT THE PIZZA IN THE DESIRED AMOUNT OF SLICES

ENJOY YOUR PIZZA