Gault’s Deli Pizza Hub – Create Pizza Magic at Home!

Bring gourmet pizzeria-quality pizza to your kitchen with Gault’s Deli Pizza Dough and carefully selected artisan toppings. Follow these easy, steps for delicious results every time.

Step 1: Thaw & Prove the Dough

Thawing:

Move dough from freezer to fridge.
Thaw slowly overnight (8–12 hours).

Proving (Rising):

Remove dough from fridge 2–4 hours before cooking.
Place dough in a lightly oiled bowl and cover with cling film or a damp tea towel.
Let dough rise at room temperature (18–22°C) until doubled in size.

Expert Method (Recommended):

Place dough in an airtight plastic proofing container or dough tray (no oil needed).
Cover securely with a lid for consistent humidity and to prevent crust formation.

Simon Says: Pro pizza chefs use dough trays without oil—simple and mess-free!

Step 2: Gault’s Deli Pizza Dough – Easy Stretching Guide

Preparation:

Remove watches and rings to prevent catching in dough.
After proving, lightly dust dough with flour or semolina to handle easily.
- Tip: Semolina adds extra crispness.
- Important: Too much flour toughens dough—dust lightly.

Stretching Steps:
1. The Finger Press

Start with your dough ball on a lightly floured surface.
Gently press with fingertips from centre towards edges, leaving about 1cm untouched for your crust.

2. The Gentle Stretch

Place both hands flat on dough.
Gently stretch outward, rotating to ensure even thickness.

3. The Curtain Drop

Pick dough up gently by edges, let gravity stretch it.
Rotate and lightly pinch edges as dough hangs.

4. The Parachute Finish

Place dough across the backs of your hands.
Gently stretch your hands apart, rotating dough to create an even, thin base.

Quick Tip – Dough Tears?

Pinch any tears back together—dough is forgiving!

Check the Dough:

Hold dough to the light; when light gently shines through, it’s ready.

Step 3: Gourmet Toppings from Gault’s Deli

Choose delicious ingredients from our specially curated gourmet range (add products here).

🔥 Step 4: Cooking Methods (Choose Your Oven!)

🏠 Traditional Home Oven (240–260°C)

Preheat pizza stone at least 30 mins.
Bake pizza 8–10 mins until golden and bubbling.

🍕 Breville Pizza Oven

Preheat: Set oven to your preferred setting (“Wood Fired” or “Thin & Crispy”).
Allow oven to preheat (approximately 10–20 mins) until “AT TEMP” indicator stays steady.

Cooking:

Neapolitan-style pizza (“Wood Fired”): Cook 90 seconds to 2 mins—no rotation needed.
New York-style pizza (“Thin & Crispy” setting): Cook 7 mins, rotating halfway through.

Simon Says: The Breville oven evenly cooks your pizza from top to bottom, delivering perfect, professional-quality results with ease!

🔥 Ooni Pizza Oven

Preheat:

Preheat your oven and stone (15–20 mins) until stone reaches 450–500°C.

Cooking:

Cook pizza 60–90 seconds, rotating every 20–30 seconds.

Extra Ooni Tips:

Check Temperature: Use an infrared thermometer for accurate stone temperature readings before cooking.
Fuel Matters: Preheat times may vary depending on fuel type (gas, wood, charcoal) and weather conditions.
Practise: Every Ooni oven behaves slightly differently; practice ensures consistently perfect pizzas.

Simon Says: Quick rotations ensure a beautifully spotted crust in your Ooni!

♨️ BBQ Method

Preheat BBQ on high with pizza stone or tray inside, lid down.
Cook pizza 4–6 mins with lid down.
Check every 30 seconds, turning as needed for even cooking.

Simon Says: BBQs can be unpredictable—checking regularly ensures a perfectly cooked pizza!

Step 5: Finishing Touches

Elevate your pizza with gourmet garnishes:

Fresh basil or rocket leaves.
Shaved Parmigiano Reggiano.
Drizzle with Pukara Estate EVOO or Alba white truffle oil for extra indulgence.

Extra Pizza Pro Tips:

Dough stretches best at room temperature (18–22°C).
Semolina flour prevents sticking and ensures smooth dough transfers.
Keep toppings simple for a crispy, evenly cooked base.

🛒 Ready to Get Cooking?

Shop your Gault’s Deli Premium Pizza Dough, Artisan Toppings & Kits Now

Tips & Tricks for Thawing and Proving Pizza Dough

Using Our 500g Chilled Dough (Fridge-Stable for up to 15 Days)

Remove the dough from the fridge and leave it at room temperature for at least a couple of hours —or until it’s soft, puffy, and easy to stretch.
Keep it covered with cling film or a damp tea towel to stop a skin forming.
This dough is perfect when you want pizza on the fly—just give it time to wake up and rise.
If you’re only using part of it, wrap the rest tightly and return it to the fridge.

Using Frozen Dough

Option 1: Thaw in the Fridge (Recommended)

Place the frozen dough in a bowl and cover it tightly to prevent a skin forming.
Leave it in the fridge for 8–12 hours to thaw slowly.
Once thawed, let it sit at room temperature for at least a couple of hours —or until it’s soft, puffy, and easy to stretch.

Option 2: Thaw and Prove at Room Temperature (Quick Method)

Remove the frozen dough and place it straight into a lightly oiled bowl or onto a floured surface.
Cover it well with cling film or a damp tea towel.
Leave it in a warm, draught-free spot for 5–6 hours, or until fully thawed, soft, and doubled in size.
This method is handy if you forgot to plan ahead, but make sure it’s properly thawed and risen before shaping.

Proving the Dough (Chilled or Frozen)

Whether chilled or thawed, dough needs to prove at room temperature until it’s soft, puffy, and easy to stretch—usually around a couple of hours.
Always cover the dough during this time to stop it drying out.
If it resists stretching, let it rest for another 20–30 minutes and try again.

Troubleshooting Pizza Dough

Issue	Likely Cause	Solution
Dough isn’t rising	Too cold or not enough time	Move to a warmer spot (not hot), and allow more time
Dough is too sticky	Under-proved	Lightly flour your hands or the bench
Dough feels tough or snaps back when stretched	Gluten too tight or under-proved	Let it rest longer at room temp
Dough has a sour smell	Over-proved or stored too long	Use fresh dough; chilled dough lasts up to 15 days
Dough dried out or formed a crust	Exposed to air	Always keep it covered when thawing or proving

Extra Tips

Dough hates dry air—always keep it covered with cling film or a damp tea towel.
If using chilled dough, remove it from the fridge 2–3 hours before baking for best results.
Stretch the dough gently—no need for rolling pins. Let gravity do the work for that classic pizzeria texture.

Simon Says:

“Great pizza starts with great dough. Give it time, treat it gently, and it’ll reward you with that chewy, bubbly crust we all love. And remember—keep it covered or it’ll sulk and dry out!”

Simon’s Homemade Pizza Dough FAQ

Making pizza at home is fun, but we all hit a snag occasionally. Here’s how to get your homemade dough sorted every single time. I’ve been there.

Dough Issues Solved

Dough too sticky?

Good news: sticky dough usually means you’re onto something good.
Simply dust your hands and bench lightly with flour or semolina to keep things under control.
Using semolina flour gives your base an extra crisp finish, but don’t go overboard or it’ll turn tough.

Why is my dough tough or not stretching properly?

Probably over-kneaded or too dry. Cover and let it relax for 30–60 minutes to loosen up.
If the dough was refrigerated, let it come to room temperature for about an hour first.

My dough shrinks back when I try stretching—why?

Your dough needs a rest. Give it another 15–20 minutes covered, then press gently from the centre outwards rather than pulling.

Help! Dough tore—now what?

Easy fix. Just pinch the tear closed gently, dust a bit more flour, and keep stretching elsewhere.

Cooking Like a Pro

Best oven temp for homemade pizza?

As hot as your oven can handle, ideally around 250–280°C.
Preheat a pizza stone (my favourite) for at least 30–45 minutes—it’s the secret to the perfect crispy base.

Do I really need a pizza stone?

Honestly, yes. Pizza stones retain heat brilliantly and give your crust the perfect crispness. Definitely worth it.

My pizza keeps sticking to the peel.

A good dusting of semolina flour or cornmeal is your friend here. It helps the dough slide effortlessly off the peel. Move swiftly and confidently.

Why is my pizza soggy in the middle?

Less is more. Too much sauce or toppings can create sogginess. Cut back on sauce and give your oven a longer preheat.

Cheese and Toppings Tips

Cheese burning before the crust is ready?

Try adding cheese halfway through cooking or use thicker slices instead of finely grated cheese.

Which cheese works best at home?

Low-moisture mozzarella melts best.
Add parmesan or pecorino for extra flavour. Fresh mozzarella works well but should be drained first to avoid a soggy base.

Style Secrets

Neapolitan-style pizza at home—can I do it?

Absolutely. Use Caputo 00 flour, around 65% hydration, and the highest oven temperature possible. A pizza stone is essential here.

How to nail New York-style pizza?

Use bread flour, stretch thinly, and bake on a hot stone or steel at max oven temp.

Deep-dish or Detroit style doable at home?

Press dough into a well-oiled pan, go heavy with toppings, and bake at 230–260°C (450–500°F) until golden and bubbly.

Flavour Fixes

Dough tasting bland?

Make sure your dough has around 2–2.5% salt by flour weight.
An overnight cold ferment in the fridge adds depth of flavour.

Common Mistakes to Avoid…

Soggy pizza centre?

Less is more with sauce and toppings. And preheat that oven properly.

Dough shrinking too much?

Just let it relax under a tea towel for another 15 minutes.

Burnt semolina underneath?

If you’re generously sprinkling semolina flour on your peel, watch out—it can burn easily at high temperatures. Keep it light and shake off excess before sliding into the oven.

Simon’s Pro Tips

Want bubbly, charred crust? Aim for 65–70% dough hydration and a blazing hot pizza stone.
Hot weather? Mix dough with ice-cold water to slow down fermentation.
For guaranteed crispy bases, try par-baking your dough for a couple of minutes first, then top and bake again.

Happy Pizza-Making!

Simon and the Gault’s Deli Team