NYC Pizza Dough | Made in NYC with NYC Tap Water | Frank and Sal
$ 129.98
NYC Pizza Dough | 10 oz & 20 oz Balls
Free Shipping
Made in NYC
Ships Frozen
10 oz & 20 oz Balls
It is not New York style. It is pizza dough made in NYC.
Our NYC pizza dough is made right here in New York City with high-gluten flour and NYC water, then frozen so you can keep it ready for pizza night. It stretches well, bakes with a crisp outside, and gives you the kind of homemade pizza that is hard to get from ordinary grocery store dough.
Use it for classic pizza, calzones, garlic knots, stromboli, flatbreads, or a quick weeknight dinner when you want something fresh from your own oven.
10 oz Dough Ball
Yield: Makes one 10 to 12 inch pizza.
Best for: Personal pies, skillet pizzas, flatbreads, and garlic knots.
20 oz Dough Ball
Yield: Makes one 14 to 16 inch pizza.
Best for: Family-sized pizzas, calzones, stromboli, and larger trays.
Why Is This Good Value?
A good pizza starts with good dough. With these frozen dough balls, you can make fresh pizza at home without mixing, kneading, or guessing at the recipe.
- Use only what you need and keep the rest frozen.
- Great for pizza, calzones, garlic knots, stromboli, and flatbreads.
- Made with NYC water and high-gluten flour for a real pizzeria-style stretch.
- Free shipping is included, so there are no surprise shipping costs at checkout.
Complete Your Pizza:
- Low Moisture Mozzarella: Designed to melt well without releasing excess water.
- Mutti Pizza Sauce: A delicious sauce from Parma, Italy, seasoned with basil and oregano.
Simple Home Preparation
- Defrost: Place the dough in the refrigerator for 12 to 24 hours.
- Proof: Take the dough out and let it proof at room temperature for 1 to 2 hours before stretching.
- Bake: Use a preheated 500°F oven with a stone or steel for the best results.
From Our Freezer to Yours
This is real pizza dough made in New York City, then frozen so you can keep it on hand for pizza night. It ships packed with care in an insulated box, so you are not starting from a dry mix or a grocery store dough that has been sitting around. Just thaw it, proof it, stretch it out, and bake.
Keep a few dough balls in your freezer and you can make fresh pizza, calzones, garlic knots, or flatbreads whenever you want.
Francesco’s Tip
To get a better crust in a home oven, place your pizza stone or steel on the top rack and preheat at 500°F for about one hour. Turn your broiler on for 1 to 2 minutes just before the pizza goes in. That extra burst of heat can help the crust rise, blister, and get those dark spots on the rim.
