Let dough come to room temperature in it's packaging—1 to 4 hours. Once the
bottom of the container no longer feels cold, your dough’s ready. For frozen dough:
Move to the fridge the night before and follow steps above OR put frozen dough directly
into a turned off oven with a pot of boiling water for ~2 hours. This method also works
well for refrigerated dough during the winter.

Preheat your oven. For outdoor pizza ovens: You want a floor temp of 750-800 F (usually about an hour after you turn it on). For standard home ovens: Add a baking
stone/steel or an upside down baking sheet to your top oven rack and preheat to the highest temperature (usually 500-550 F). Turn on convection if you have that option.

Use any flour to dust the top of your dough. Flip the container upside down and gently use gravity and your hands to separate the bottom of the dough from the
container, letting it fall onto its floured side. Generously flour the exposed surface of your dough, then flip it back over to restore the “bottom” of the dough.

Stretch your dough to 10-12” in diameter, using plenty of flour. Start by pressing down on the center and pushing the dough out, then loosely hold dough in place with one
hand while using a circular motion with the other hand to further stretch. Finally, drape the dough over your knuckles (with fingers facing away from you) and gently stretch thicker areas to get a mostly even thickness.

Quickly add your cold or room temperature (never hot!) toppings.

Slide pizza onto a floured pizza peel or upside down baking sheet and transfer it to your oven. If you’re worried about your dough sticking, place a sheet of parchment paper
on your baking sheet before sliding on the dough, and then slide your pizza into your oven with the parchment paper beneath it.

Bake until your dough is golden brown with some darker spots. For pizza ovens: rotate your pizza to get an even browning on all four sides while baking, about 3-5 minutes total. For home ovens: bake about 10 minutes total, you can also switch to broil for the
last 2 minutes for a darker crust or to finish cooking your cheese/toppings.

1 pizza dough yields 12 garlic knots

Ingredients

1 head of garlic
1/4 cup of salted butter, melted
Pinch of onion powder 
Pinch of garlic powder
Parmesan cheese to garnish

Instructions

Let dough come to room temperature in it's packaging—1 to 4 hours. Once the bottom of the container no longer feels cold, your dough’s ready. For frozen dough: Move to the fridge the night before and follow steps above OR put frozen dough directly into a turned off oven with a pot of boiling water for ~2 hours. This method also works well for refrigerated dough during the winter.

Preheat your oven to 485 F. Prepare a baking sheet with a layer of parchment paper.

Finely mince the garlic and add to your melted butter along with onion and garlic powder.

Use any flour to dust the top of your dough. Flip the container upside down and gently use gravity and your hands to separate the bottom of the dough from the
container, letting it fall onto its floured side. Use more flour to dust the bottom of your dough, your hands, and your work surface. Cut your dough in to four equal parts, then cut each quarter into three portions so you have 12 portions total.

Dip portion in flour to cover any sticky spots and gently stretch with your hands to get a rope that you can tie into a knot. It may help to throw the dough away from you as you stretch your hands apart.

Place your knot onto the prepared baking sheet. Repeat for all portions of dough.

Brush all garlic knots with the garlic butter mixture.

Place tray into the oven and bake until garlic knots are golden brown with some darker spots, about 15 - 20 minutes depending on your oven.

Remove garlic knots from the oven, brush with garlic butter mixture again, then top with freshly shaved parmesan.

1 pizza dough yields 4 hand pies

Assembled hand pies can be frozen and baked straight from the freezer!

Instructions

Let dough come to room temperature in it's packaging—1 to 4 hours. Once the
bottom of the container no longer feels cold, your dough’s ready. For frozen dough: Move to the fridge the night before and follow steps above OR put frozen dough directly
into a turned off oven with a pot of boiling water for ~2 hours. This method also works well for refrigerated dough during the winter.

Preheat oven to 450 F.

Use flour to dust the top of your dough. Flip the container upside down and gently use gravity and your hands to separate the bottom of the dough from the container, letting it fall onto its floured side. Generously flour the exposed surface of your dough, then flip it back over to restore the “bottom” of the dough. Cut your dough in to four equal portions.

Gently stretch one portion of dough (using more flour as needed to prevent sticking) into a rectangular shape, and then stretch all sides as far as they will go without tearing. Your dough may be somewhat translucent in the middle — this is ok and will give you a thin, crispy crust. If the dough does tear, use your fingers and a bit of water to pinch the hole back together.

Add a generous spoonful of filling to the bottom half of the dough, then fold over the top half to form a hand pie. Pinch, fold, or crimp the seam to close.Trim excess dough as needed.

Repeat steps 4-5 for all portions of dough.

Brush the outside of each hand pie with egg wash, butter, or your choice of alternative.

Bake at 450 F for about 10 minutes or until golden brown. Alternatively, you can freeze unbaked hand pies and bake straight from the freezer. We recommend placing each layer of hand pies on a sheet of parchment paper to keep them from sticking.

1 pizza dough yields 4 scallion pancakes.

Rolled pancakes can be frozen and baked straight from the freezer! Remember to separate with parchment paper or wrap separately to prevent them from sticking together when frozen.

Ingredients

For the filling
1/4 cup flour
1/4 cup butter or alternative, melted
Pinch of salt
1 bunch of scallions, sliced thin

For the dipping sauce
Soy sauce (optional: add splash of vinegar, minced garlic, a pinch of sugar)

Instructions

Let dough come to room temperature in it's packaging—1 to 4 hours. Once the bottom of the container no longer feels cold, your dough’s ready. For frozen dough: Move to the fridge the night before and follow steps above OR put frozen dough directly into a turned off oven with a pot of boiling water for ~2 hours. This method also works well for refrigerated dough during the winter.

Use flour to dust the top of your dough.Flip the container upside down and gently use gravity and your hands to separate the bottom of the dough from the container, letting it fall onto its floured side. Generously flour the exposed surface of your dough, then flip it back over to restore the “bottom” of the dough. Cut your dough in to four equal portions.

Using a rolling pin, roll one portion of dough (using more flour as needed to prevent sticking) as thin as possible. It's ok if it's not a perfect shape, what's more important is to get the dough as uniformly thin as possible. It should be translucent if you hold it up to a light.

Make and add about two spoonfuls of the filling. Mix the melted butter and flour together to get a paste. With a spatula or the back of a spoon, spread two spoonfuls of the filling to create a thin layer that covers most of the surface of your rolled out dough.

Add as much sliced scallion as desired distributing evenly on top of the pancake, adding a little extra to the outer edges closest to you.

Tightly roll the dough, starting with the edge closest to you, until you have a cylinder of dough. Create a coil from the cylinder by holding one end of the cylinder and spiraling the rest of the dough around it.

Flour your coiled dough on all sides, then roll flat with a rolling pin until the dough is about the size of a small plate.

Repeat steps 2-7 for all portions of dough. You can stack floured pancakes on a plate until you're ready to cook them.

Preheat a pan to medium heat and add a thin layer of oil. Once the oil's heated (when it shimmers or when it sizzles if you flick some water on it), add a pancake to the pan and cook until the bottom is golden brown. Flip and cook on the other side until golden brown. Serve immediately with dipping sauce.

How do I feed my starter?

First, get a kitchen scale! This makes feeding much easier and more accurate.

We recommend a feeding ratio of at least 1:2:2 – 1 part starter to 2 parts flour and 2 parts water. Usually this yields a starter that’s at its peak 4-6 hours later* (for frozen starter, see additional notes below).

For example: 

Discard all but 60g of starter. Feed it 120g of flour and 120g of water. Add to your recipe 4-6 hours later.

• Make sure your flour contains gluten! All purpose flour, bread flour, and whole wheat flour are all fine.
• Feed your starter lukewarm or warm water (never hot!) during colder winter months, or when re-engaging a starter that’s been stored in the fridge or freezer.
• After 4-6 hours, your starter should be noticably larger, have a pleasantly sour smell, and a spoonful of it should float in a bowl of water.
  

For frozen starter

Make sure your starter is fully thawed. Feed following the instructions above and leave at room temperature for 12 hours, or overnight (it will initially be a bit slower than starter that hasn't been frozen).

You may need to feed your starter in this manner an additional 1-2 times for it to reach full activity after being frozen. If after the first feeding, it does not smell pleasantly sour and does not float in water, discard all but 60g and repeat the steps above. Continue feeding every 12-24 hours and leave it at room temperature until you get the results described above.

At this point, you can use your starter to bake or move it to the fridge for storage. When taking starter out of the fridge, discard all but 60g and feed following the instructions above.

How do I store my starter?

For most people who aren’t baking every day, we recommend moving your starter to the fridge at its peak. You can bake with this starter for up to a week straight from the fridge.

Then, all you need to do is follow the feeding instructions above once a week to keep your starter healthy and robust.

Here’s a sample schedule: 

Monday morning: Remove starter from the fridge. Feed at 1:2:2 ratio with lukewarm water.

Monday afternoon: Take what you need to bake with, then immediately move the remaining starter to the fridge. 

Repeat this feeding routine the following Monday–if you don’t want to bake that day, simply move all your starter to the fridge when it’s at its peak.