MAKE the MOST OF your pizza dough
We sell pizza dough either frozen or fresh and ready to go. Our own recipe includes Poolish, which is a pre-fermented dough, which gives our pizzas more flavour and make the crust bubbly and airy.
If you’ve never dealt with pizza dough in the past, there’s something you should keep in mind…
It’s alive !!
I won’t go through the whole biological sequence of events here but the point is… the dough will continue to grow and ferment with time - so timing is of the essence here. We sell pizza dough fresh (for use on the same day) and frozen dough, which can be stored for months in the freezer.
FRESH DOUGH - If you ask us for fresh dough, we’ll assume you’re making pizzas between 5:30pm and 7pm on the same day and we’ll time it so the dough is at its prime around that time. If you decide not to bake your pizzas that day, you can put them in the freezer and follow the procedure for frozen dough (see below) when you decided to bake.
FROZEN DOUGH - Frozen dough is refrigerated at the peek of its condition. It will have to thaw and come to room temperature (around 23c/74f) before you can shape your pizzas. This should take between 3-4 hours depending on the temperature around it - until then, it’s best to keep it in the little tubs they come in, which will prevent if from drying and forming a skin.
Ready to start stretching?
Unless you work as a pizzaiolo, it’s likely you’ve never had the experience of turning a ball of dough into a perfectly formed pizza. We have curated the following videos to guide you in the process of shaping a great Neapolitan pizza. In our opinion this is the most popular format in the UK. There are many other ways to shape and bake pizzas, from New York or Chicago style to Romana or even the Bari style, which have drastically different ideas about how the dough should be handled and shaped. If you’re ready to start, grab your dough and some semolina flour and check out these videos.
Beginner level
And when you've gained more confidence...
Of course the guys in a pizzeria don't stretch dough that slowly. There are techniques to make it much quicker but it requires quite a lot of practice! (I don't think you need to speak Italian to see get this...)
Ninja level
Whether you’re an amateur or a flour-covered professional… this guy raises the bar impossibly hi, and is just mesmerising to watch him in action.