$ 139.00
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Stop settling for supermarket dough that snaps back when you try to stretch it. We craft these dough balls using premium Italian-milled wheat. The result is a dough that is all-natural, glyphosate-free, and Non-GMO. This is the quality professional pizzaiolos rely on, now ready for your home oven.
The Personal Pie
The Family Sharer
This is what the best pizzerias do. It allows the yeast to work slowly, developing complex flavor and relaxing the gluten.
Keep frozen until ready to use. For the best quality, bake within 3 months of delivery.
Yes. Cold ferment is simply proofing the dough at refrigerator temperatures (37–40°F). The yeast works very slowly in the cold, which creates deep, complex flavors and relaxes the dough structure so it stretches without snapping back. We recommend 24 to 72 hours.
It is a classic Italian base. It is versatile enough to be either! If you bake it at 500°F for 7-10 minutes, you get a crispy New York style. If you use a high-heat oven (700°F+) for 90 seconds, it puffs up like a Neapolitan pie.
Absolutely. For the best results, we suggest using a baking steel or stone. Preheat it for at least 45 minutes on the top rack at your oven's highest setting.
Yes. The ingredients are simple: Flour, water, salt, olive oil, yeast, and a touch of sugar.
Dough has a great taste and a Awesome chew to it love it
Came overnight, individually wrapped, frozen solid. Still have to try but expect the same quality and results as packaging and shipping.
