FLOUR & FLOWER – SOURDOUGH PIZZA DOUGH 500 g — Makes one 12–14” pizza or two personal 6” pizzas. How to Use: • Thaw: Move from freezer to fridge overnight, or leave on the counter 3–4 hours (depending on room temperature). • Shape: On floured parchment (or sprinkled with cornmeal if you prefer), flatten into one 10–12” round or two 6” pizzas. Tip: Shaping directly on parchment makes transferring to the oven easy. • Optional: For a puffier crust, let rest 20–30 minutes before topping. • Bake: 6–7 minutes at 500°F, until crust is golden, bubbly, and cheese is melty. It may take longer if not using a preheated stone or steel. Storage: Keep frozen until ready to use. Best within 3 months. Email to:flourandflowerteam@gmail.com