Frank and Sal NYC. Pizza dough instruction.
1 and a quarter pound dough ball.
It's not "New York Style" 
It's Pizza Dough from New York City

One dough ball creates a 12 to 14-inch pie depending on how thick you like the crust. 

For best results, thaw frozen dough overnight in the refrigerator. After thawing, place dough in a large, lightly oiled bowl, then cover with a clean dish towel and allow to proof at room temperature for at least 2 hours. Dough should double in size. Proofing times vary depending on the season and location—proofed dough should be soft to the touch and still have a slight chill.

PLEASE NOTE:
Proofing may take as long as 48 hours depending on temperature and location
Once dough is fully proofed, stretch or roll it flat and top with your favorite ingredients. Allow to rest approximately ½ hour, then bake. For same-day use, leave dough at room temperature for approximately four hours prior to baking (times will vary based on the season and your location)

• Our Pizza Dough is made fresh and frozen only for transportation.
• Enjoy, If you have any questions please call us at 718 966 7400 Monday Through Friday 9AM to 5 PM Excluding Holidays.
  
  Additional Information
  

  Frank and Sal's NYC Pizza Dough: From Frozen to Pizzeria-Perfect in a Few Easy Steps!

  • Thaw with Care: Remove our dough from the freezer and place it in the refrigerator for 12-24 hours. This gradual thawing preserves its quality.
  • Awaken the Yeast: Once thawed, take the dough out of the fridge and let it rest at room temperature for 4-6 hours. This allows the yeast to activate, leading to natural fermentation.
  • Watch It Rise: As the yeast works its magic, you'll see the dough rise, becoming airy and soft – a hallmark of genuine New York pizza.
  • Shape, Top, and Bake: Stretch the dough into your desired pizza shape, add your favorite toppings, and bake until golden.
  • With Frank and Sal's, transforming frozen dough into an authentic New York pizza experience is as easy as pie. Enjoy the flavors of the Big Apple, right in your kitchen!
  
  What's the best way to shape Pizza Dough:
  
  For shaping Frank and Sal's pizza dough, or any pizza dough for that matter, it's crucial to handle it gently to maintain its airiness and texture.
  Here's a step-by-step guide for shaping pizza dough:
  
  Prepare Your Work Surface:
  Dust a clean, flat surface with a little flour to prevent sticking. This could be a countertop or a large cutting board.
  
  Gently Remove Air:
  Start with your thawed and fermented dough. Gently press down on the risen dough
  with your fingertips to remove some of the large air bubbles, but don't overdo it; you want to retain some air for a light crust.
  Begin Stretching:
  Pick up the dough, and using your knuckles and the back of your hands, gently stretch it out in a circular motion, letting gravity assist. Rotate the dough as you go.
  
  
  Hand Press:
  Place the partially stretched dough back on your floured surface. Use the heels of your hands to gently press from the center of the dough outwards, turning the dough occasionally. Leave the edges slightly thicker if you like a puffy crust.
  
  Final Shape:
  If you're comfortable, you can try tossing the pizza dough in the air like professionals do. However, if you're not familiar with this method, simply continue to stretch the dough gently on your work surface until it reaches your desired thickness and size.
  
  Adjust:
  If you notice any tears, pinch them together. For a New York-style pizza, aim for a thin center and a slightly thicker edge.
  Remember, the key is to be gentle and patient. Overworking the dough can cause it to become tough, and rushing the process might prevent you from achieving that perfect shape.
  With practice, you'll find the technique that works best for you and will be crafting perfect pizzas with Frank and Sal's dough in no time!
  
  Preheat and Bake:
  Before adding toppings, ensure your oven or pizza stone is preheated to achieve the best crust texture. Set your oven to its highest setting, typically between 475°F to 525°F (245°C to 275°C). Preheat thoroughly, ideally with a pizza stone if you have one, and then bake the pizza until the crust is golden and the toppings are cooked to your liking.
  As with any pizza oven the key is to watch it cook and make sure to rotate your pizza as not to burn.
  
  
  Conclusion:
  

  Diving into the world of pizza, you'll quickly begin to grasp the roles of techniques, ingredients, and fermentation times. While New York's special water is a vital piece of the puzzle, with a bit of curiosity and practice, you'll soon unravel the magic behind every perfect slice. And remember, pizza making is as much an art as it is a science, so every attempt gets you one step closer to that perfect pie. Join the journey and let New York's water be your guiding touch in creating your own pizza masterpieces!