Italian Pizza Dough Balls (Imported Wheat) | Glyphosate-Free | NON GMO
$ 19.95 - $ 139.00
Price Includes Shipping
Imported Italian Flour
Glyphosate-Free
Non-GMO
Italian Pizza Dough Balls Made with Imported Italian Flour
Made in-house, portioned into individual dough balls, and shipped frozen.
Make fresh pizza at home without mixing, kneading, or guessing at the recipe. Once properly thawed and proofed, this dough becomes soft, relaxed, and easy to stretch for pizza, calzones, stromboli, garlic knots, and flatbreads.
Why Choose Our Italian-Flour Pizza Dough?
Made with Imported Italian-Milled Flour
The defining ingredient in this dough is premium flour milled in Italy. It gives customers who prefer Italian flour a convenient, ready-to-use alternative to making pizza dough from scratch.
Simple, Clearly Listed Ingredients
Imported Italian flour, water, salt, olive oil, yeast, and a touch of sugar. The dough is vegan and contains wheat.
Glyphosate-Free and Non-GMO
Made with imported Italian flour identified as glyphosate-free and non-GMO.
Made for Home Pizza Nights
Use only the number of dough balls you need and keep the rest frozen. The dough works especially well in standard home ovens, on pizza stones, and on baking steels.
Choose the Right Pizza Dough Size
20 Dough Balls Per Pack
10 oz Pizza Dough Ball
Total dough: 12.5 pounds
Pizza size: One 10 to 12-inch personal pizza
Serves: 1 to 2 people
Good for: Personal pizzas, skillet pizzas, flatbreads, and garlic knots
10 Dough Balls Per Pack
1.25 lb Pizza Dough Ball
Weight per ball: 20 ounces
Total dough: 12.5 pounds
Pizza size: One 12 to 14-inch pizza
Serves: 2 to 3 people
Good for: Family pizzas, calzones, stromboli, pizza stones, and baking steels
Important: Pizza size can vary slightly depending on how thick you leave the center and rim. For the best results, follow the size guide above.
From Frozen Dough to Pizza
Same-Day Method After Thawing
- Thaw the dough in the refrigerator for 12 to 24 hours. Keep it wrapped or covered while it thaws.
- After thawing, remove the dough from its packaging and place it in a lightly oiled bowl.
- Cover the bowl and let the dough sit at room temperature for 3 to 5 hours.
- Stretch the dough when it feels soft and relaxed and has expanded to approximately twice its original size.
Cold-Ferment Method for More Flavor
- Thaw the dough in the refrigerator for 12 to 24 hours. Keep it wrapped or covered while it thaws.
- After thawing, remove the dough from its packaging and place it in a lightly oiled, covered bowl.
- Keep it covered in the refrigerator for 1 to 3 days.
- Before stretching, let it rest at room temperature for approximately 2 to 3 hours.
Use the dough as your guide: A cool kitchen may require more time. A warm kitchen may require less. If the dough feels tight or quickly springs back while stretching, cover it and allow it to rest longer.
Shaping and Baking
Shape the Dough Gently
- Lightly flour a clean work surface.
- Press from the center outward with your fingertips while leaving a slightly thicker rim.
- Stretch gently with your hands. Avoid a rolling pin if you want to preserve air in the crust.
- Place the shaped dough on a pizza peel dusted lightly with semolina or flour before adding toppings.
Standard Home Oven
- Set the oven to its highest safe temperature, ideally 500 to 550°F.
- Preheat a pizza stone or baking steel for 45 to 60 minutes.
- Add sauce, cheese, and toppings without overloading the center.
- Bake for approximately 7 to 10 minutes, rotating as needed, until the crust is browned and the cheese is melted.
Portable High-Heat Pizza Oven
This dough contains a small amount of sugar and olive oil, so it can brown faster than traditional Neapolitan dough. Use a lower setting than full Neapolitan heat and watch the bottom and rim carefully. A stone temperature near 650°F is a practical starting point, but every oven heats differently.
Storage Instructions
- Keep frozen until you are ready to begin thawing.
- For best quality, use frozen dough within 3 months of delivery.
- After thawing, keep refrigerated at 33 to 38°F and use within 3 to 4 days.
- Do not refreeze dough after it has completely thawed.
Questions and Answers
Q
What is the difference between this Italian dough and your NYC pizza dough?
A
This dough is made in-house with imported Italian-milled flour and is offered for customers who specifically prefer Italian flour. Our NYC pizza dough is made with high-gluten flour and New York City tap water for a classic pizzeria-style stretch and chew. Both arrive as individually portioned frozen dough balls.
Q
How many pizzas does one pack make?
A
The 10-ounce option contains 20 individual dough balls and makes 20 personal pizzas. The 1.25-pound option contains 10 individual dough balls and makes 10 larger pizzas. Both packages contain 12.5 pounds of dough in total.
Q
Will the pizza dough arrive frozen?
A
The dough is packed and shipped frozen. It may soften somewhat during transportation. If it arrives partially thawed but is still cold, refrigerate it and use it within 3 to 4 days. Do not refreeze completely thawed dough. Contact us promptly if the dough arrives warm or the shipping package is damaged.
Q
How can I tell when the dough is ready to stretch?
A
The dough should feel soft, relaxed, and no longer cold in the center. It should also have expanded to approximately twice its original size. If it feels tight or keeps springing back, cover it and let it rest a little longer.
Q
Can I use this dough in an Ooni, Gozney, or another pizza oven?
A
Yes, but do not begin at the oven's maximum Neapolitan setting. Because this dough contains a touch of sugar and olive oil, it can brown quickly at extremely high temperatures. Start with lower heat, watch the bottom carefully, and adjust the temperature and baking time for your oven.
Q
Is the dough vegan, and what allergens does it contain?
A
Yes. The listed ingredients are imported Italian flour, water, salt, olive oil, yeast, and a touch of sugar. It contains no dairy or meat ingredients. Allergen: wheat.
Q
Can I use the dough for something other than pizza?
A
Yes. Use it for calzones, stromboli, garlic knots, flatbreads, skillet pizzas, or other savory baked dough recipes.
Complete Your Pizza
- Frank and Sal Low-Moisture Mozzarella for an even melt with less excess moisture.
- Mutti Pizza Sauce with Basil and Oregano for a convenient, ready-to-use sauce.
