Pizza: The Ultimate (comfort) Food
There's nothing quite like a hot, cheesy pizza to comfort you after a long day. Whether it's loaded with toppings or a simple margherita…pizza is one of the most beloved foods around the world.

At Badass Bagels, we have mastered the art of the perfect crust, and our toppings are always fresh and flavorful. The sourdough element is so forgiving and easy, you can keep a few doughs in your freezer and then turn them into a meal in no time!

But what makes our pizza dough so special? To start, it’s perfectly fermented. When you’re ready for it, it’s ready for you. Once baked, it’s also the perfect combination of crispy , tangy and chewy. It’s light, full of body and texture but also very hearty. We make a red sauce that is thick and lush too, and it has become a staple for so many people as pizza is also so customizable - you can add any toppings you like, from classic pepperoni to fresh veggies and herbs.

And let's not forget about the social aspect of pizza. It's the ultimate party food, perfect for sharing with friends or family. You can make a pie for a cozy night in or bring it to a gathering to please any crowd. (Bring the dough as a hostess gift!)

PRE-METHOD NOTES:

Most of the time you’ll get the dough frozen. (We freeze it after it’s been slowly fermented for four+ days.) Wild yeast sourdough is very forgiving, and it gets better with time (like a fine wine) It’s very very happy in the cold dark freezer but it can’t wait to be woken up!

To make pizza the same day: transfer the frozen dough from it’s bag to a gently oiled salad plate or tupper-ware box. Keep the dough covered either with plastic wrap or the box cover. Let it defrost on the counter...it will take 2-3 hours. Once defrosted and soft and bubbly, you can jump to the method. (Do not eat raw dough, It can make you sick FYI)

To make the pizza within 4 days, transfer the frozen dough to the fridge and let it thaw slowly (it will take 4-5 hours). Transfer the frozen dough from it’s bag to a gently oiled salad plate or tupper-ware box. Keep the dough covered either with plastic wrap or the box cover.

If you don’t intend to use it within 4 days then keep the dough frozen in the bag it came in (it can stay in the freezer for up to three months).
Remember: if you decide to make the pizza one night and the dough sits out for an hour and then you decide to order sushi instead, you can put the dough back in the fridge (assuming its not sauced up already) Just keep it covered in the fridge, and try again the next day.

METHOD (STARTING WITH DEFROSTED DOUGH)
① REST THE DOUGH: One hour before you want to start baking: let the dough rest at room temperature (it will likely have been in your fridge), keep it covered.
GATHER: cast iron skillet (10” or so), pot holders, AP flour, toppings, wood or marble board for dough shaping, tea towel)
② PRE-HEAT THE OVEN: Thirty minutes before you want to start baking set the oven temp to 450°F, NOT ON CONVECTION! Gently flour the board you will shape the dough on.
③ SHAPE THE DOUGH: When your dough is ready, pick it up and use your thumbs to press the center in and work your thumbs and fingers around the middle of the dough, flattening it out little by little. Leave a nice half inch ring around the edge, as this will be the crust to hold in the sauce. (I like a nice edge so I leave a pretty defined rim) Handle the dough gently as it is a fluffy delight filled with gorgeous bubbles.
⑤ Now you can place the dough down on your lightly floured board and you can work it from center with the pads of your fingers, keeping the edge intact. As you flatten the center, the dough will get larger in diameter. You can let it rest and proof more (10 min) and then repeat steps 4 and 5 until you get the desired size (this dough will end up being about 8”-10” in diameter, for a thinner crust make it larger, for a thicker crust make it smaller)
⑥ Once you have the desired size dough, cover it up with a tea towel to rest. ⑦ GET THE HOT SKILLET; ONE FINAL STRETCH: Carefully transfer the hot cast iron pan from oven to the stovetop. Give the dough one final stretch and shape.
⑧ TRANSFER THE DOUGH TO THE HOT PAN: Carefully transfer the dough to the hot pan, stretch it out to reach the edges. Top the dough with sauce, cheese etc. and bake for 12-14 minutes. Our home oven is a straight 12 minutes, yours could be more. DO NOT USE BROIL OR CONVECTION. ⑨ Give the pizza a minute to rest before you cut into it. Mazel Tov and enjoy the pizza!

Our pizza dough is fermented for days and weighed out to the perfect size for you to make a personal pizza. We’ve done the hard work, so you can have sourdough pizza any day of the week.

When you are ready to start, pick up the dough and use your thumbs to press the center in and work your thumbs and fingers around the middle of the dough, flattening it out little by little. if the dough is having trouble reaching your desired size, let it rest for another 8-10 minutes before rehandling.

Leave a nice half inch ring around the edge, as this will be the crust to hold in the sauce. (I like a nice edge so I leave a pretty defined rim) Handle the dough gently as it is a fluffy delight filled with gorgeous bubbles.