This dough is ready to use, no need to let it rise. We’ve done all the balling, resting, and rising for you. Start by placing a generous amount of flour on the counter. (00 flour, all purpose flour, or finely ground semolina will work). Gently take the dough out of the bag, while the dough is still cold (it will be a bit sticky, that’s ok), and place it into flour and turn it so its all coated lightly.

First we will “relax the dough”. We’re not trying to stretch it out, more so relax and shape it. Shape a crust around the outside perimeter of the dough, by firmly pressing down, ½ inch from the edge of the dough. This will create your bordering crust. Then continue to firmly press the dough through to the center. Let is rest for 1 minute, then pick up the dough (trying not to touch the center), and use the back of your fingers/knuckles to hold the dough and let gravity to the work to stretch the dough even further. Place it onto your counter and then you can continue to stretch to dough out from its sides to achieve the size and shape desired.