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New Product: Pizza Dough!

July 11, 2017



From sausage to pepperoni, cheeses, local vegetables, and even sauce, Wildwood has always carried a variety of high quality ingredients for you to make your own homemade pizzas. Now we’re taking it one step further by carrying bags of fresh dough, meaning we’re a one stop shop for all your pizza needs.


If you’re already a pro working with your own dough, then you’ll enjoy our product, which has already been mixed, kneaded, risen, and portioned out for a nice sized large pizza. Just remove it from the bag and treat it as you normally would. If you are not used to making dough from scratch, even better. Our recipe was chosen because the product is easy to use without even touching a rolling pin! Just read below for a few simple methods to get your crust stretched out and ready to top.


Simple Pan Method (slightly thicker chewy crust or “pan style” pizza)

The easiest way to get your pizza going is to simply drop the dough from the bag into a 13x9 pan that is well oiled (a healthy tablespoon or two). Using the tips of your fingers, pat down on the dough all over the surface, pushing out air pockets and starting to spread it out. Once your dough begins to flatten and spread, then start pushing it out towards the edges of the pan, working from the middle and trying to go evenly in all directions. (Don’t sweat it too much, you really can’t mess it up!) As you get towards the edges of the pan, you can push the dough up the wall of the pan a little if you want an outer edge on your crust.


Roll it Out! (thinner round style pizza)

If you prefer a circular pie or thinner crust, you may want to roll out your dough. If you have parchment on hand, tear off a large piece to use as your work surface and place on your countertop. Lightly flour your surface, and shape your dough into the best circle possible. You can do this by kneading it lightly or pulling at the edges and tucking them in underneath the dough. Don’t roll yet, just start by pushing down on the dough with your rolling pin vertically, and then horizontally. Press it down at the angles as well, like an “X”. You can now start rolling out the dough from the center, pushing a little in each direction, and then rotating the crust and doing the same. Repeat this as the dough gradually expands, rolling a little further in each direction, starting from the center each time. Don’t worry if the dough is not a perfect circle-people will eat it anyway! But if you aren’t happy with the shape, put a damp towel over the dough and let it sit for several minutes. Come back and reshape it by working it with your hands a little, pulling or stretching where needed.


Thin and Crispy

If you like a really thin and crispy crust, roll the dough out using the above method, striving to roll out the dough as evenly as possible until it is very thin. Sometimes you may have to cover it up and let it rest before going at it again. Then use a fork and prick holes all over the surface of the dough. Pre bake your crust without any toppings at 450 for just a few minutes. One the crust is set, then add your toppings and bake it at the same temperature, or even higher if you are comfortable. One tip for pizzas this thin is not to overload them. Too many toppings will yield a limp crust that does not stand up on its own or get crisp. To achieve optimal crispiness, we recommend baking your crust directly on a pizza stone, and going for an even higher temperature. As long as your crust is thin enough, you can bake at 500 degrees or higher, but watch it closely! Your pizza will be done in just a couple minutes at this temperature.


How long and how high should I bake it?

There are no hard and fast rules when it comes to baking your pie, and as you do it more you will learn what time and temperature works best. If you are using the Simple Pan method, start with baking your pizza at 375 for about 20 minutes. The oil in the pan will help fry and crisp up the bottom. If you are rolling your dough out, as you go thinner, you can raise your oven temperature but lower the amount of time. Restaurants with pizza ovens will often cook their pies as high as 800 or 900 degrees but only for 90 seconds. So keep that in mind as you turn up the temperature dial.


Just keep experimenting until you achieve your desired thickness, crispness, and shape. The best part? You’ll have plenty of pizza to eat and will make plenty of friends as you invite others over to “taste test” with you!







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