Our Pizza dough balls are manufactured following the original Neapolitan recipe or the traditional Pizza Romana recipe and most of the ingredients are imported directly from Italy in order to ensure a real Italian experience to customers.
In our recipes, we use only high quality ingredients without making use of preservatives, GMOs or artificial flavours that may alter the taste.
Available in cases of 50 or 56 pcs, with a unit weight of 220 or 250 gr. Other weight and recipes are available on demand.
Pizza dough balls should be stored in a freezer at -18°C, assuring a shelf life of 12 months.
For best results place the dough balls in a tray, cover to prevent drying out and place in a refrigerator, (0°-8°C), for at least 12 hours.
Remove dough balls from the fridge 2 hours before use and bring them to room temperature, keeping them covered, allowing leavening.
Once they have doubled their size, dough balls can be used straight away, or returned to the fridge to keep them stable until required. Dough balls can be stored in the refrigerator at 2°C up to 4 days.
The traditional method of hand stretching produces the best results but a rolling pin can be used until the required size and thickness is achieved. When stretching the dough, ideally use white flour as dusting flour.
Place the stretched dough onto a suitable sized baking tray and spread tomato sauce on top of the base, leaving about 1 cm from the edge.
Suggested cooking temperature is 390/400 °C with a cooking time of about 1.5 minutes.