READY TO DIY YOUR OWN AWESOME PIZZA?

Tell us you binge-watch Food Network without telling us you binge-watch Food Network…

Yea, our hand-tossed, wood-fired pizza is great and all, but if you’re feeling creative (or don’t want to leave home), grab a Pizza Kit from Dock Street West. Each kit has everything you need to make an 11” pie, including our fresh, house-made dough, shredded mozz, yummy tomato sauce and semolina flour for stretching, with Pepperoni as an optional add-on.

Make a classic Cheese or Pepperoni pizza, or get your Salt Bae hand ready with some toppings from your fridge and pantry.

Check out Chef Saul stretching a dough professionally behind the line here at Dock Street South, and try your hand at home:

DOCK STREET TAKE-OUT PIZZA KIT COOKING INSTRUCTIONS​

Step 1: Wash your dang hands​

Step 2: Let the dough warm up a bit at room temperature, it’ll rise better!​

Step 3: Pre heat oven to 425 degrees (or as hot as it’ll go). If using a pizza stone, leave it in oven to heat. Cast iron holds heat, and parchment paper is a good way to move the ‘za around!

Step 4: ​On a CLEAN, non-porous surface, use fingertips to press dough into a circle. Work from the outside moving in, pick up and stretch with backs of hands once it is large enough (see the video above!) Avoid using a rolling pin, as this will drive out the air, and you want some air bubbles in that crust.

Step 5: Lightly flour the sheet pan or pizza stone you plan to use. If using a cast-iron skillet, add oil to the bottom and sides so you can slide the pizza out once it’s cooked. (Wanna try Chicago style? Add some cheese to the bottom of the skillet under the dough!)

Step 6: Top pizza to your liking. The limit does not exist. We use this as a good “clean out the fridge” exercise.

Step 7: Cook for 10-15 minutes. Test for doneness by gently lifting it up by the crust; if the crust can support being lifted without sagging, and if it looks cooked on the bottom, it’s done. (Uncooked crust has that kind of translucent look to it, a nice crust will be slightly golden.) OPTIONAL: If the toppings allow (i.e. you didn’t overload the pizza and cheese/toppings aren’t melting down - fine if you did….), slide the pizza directly onto the oven rack to finish cooking for a couple minutes; this allows hot air to reach the bottom and cook it perfectly. An overloaded pizza will most likely end up on the bottom of your oven if you try this, so use your judgement.

All ovens are different. Adjust your cooking methods as needed. You want to the the top and bottom to cook uniformly and quickly. A pizza stone holds and distributes heat best, mimicking a wood oven.

Check out some pizzas made by Dock Street customers: