Pizza night deserves better dough.
Handmade in Dorset with Italian Tipo 00 flour. Fermented for 48 hours, individually proofed and snap frozen in its own pot. You just defrost, stretch, top and bake.
5.0/5 from 246 customer reviews
⭐ Over 200 Verified Five-Star Reviews 🍕 48-Hour Fermented in Dorset 🥣 Free Proofing Pot With Every Dough Ball 🚚 UK-Wide Delivery ❤️ Better Pizza Nights at Home
DORKTOBER DEALS · THE DOUGH DROP · REAL PRICE CUTS
48-hour fermented. Individually proofed. Now priced for better pizza nights. The prices are already reduced in the shop — no code, no checkout surprise.
10% OFF ALL OTHER PRODUCTS · SALE PRICES SHOWN IN THE STORE · NO CODE NEEDED
You’ve found your people
Proper Neapolitan pizza, made simple. Fill the freezer and make every night a pizza night.
THE ONES THAT NEVER HANG AROUND.
48-hour fermented, individually proofed and frozen so proper pizza dough is ready whenever pizza night happens.
FREE PROOFING POT • DEFROST • STRETCH • BAKE
See what customers say about the dough, delivery, proofing pots and the pizzas they make at home.
EVERYTHING YOU NEED FOR PIZZA NIGHT.
Dough, bases and toppings for better pizza nights at home.
01 / THE ORIGINAL
Neapolitan-style dough balls, fermented for 48 hours, portioned, proofed and ready for your freezer.
THE DORKSIDE STARTS HERE
PIZZA NIGHT DESERVES BETTER DOUGH.
Dough Dorks makes ready-made Neapolitan-style pizza dough in Dorset, fermented for 48 hours before it reaches your freezer. Choose frozen pizza dough balls you stretch yourself or fresh-to-order pre-cooked pizza bases. Free UK delivery on orders of £50 or more, and order before 3.30pm for next business day delivery.
New to ready-made dough? Read our pizza dough guide or browse the Pizza Knowledge Hub for defrosting, proofing and stretching help.
48-hour fermented Neapolitan dough, 265g per ball, with a free individual proofing pot for every dough ball.
Same proper 48-hour dough. Your kind of pizza night.
Five ingredients, each there for a reason. The recipe is simple; the time and handling do the heavy lifting.
Italian 00 flour chosen for stretch and performance through our 48-hour fermentation.
Fresh yeast drives the slow fermentation and helps build flavour and structure.
Sea salt balances flavour and supports the structure of the dough.
Extra virgin olive oil helps keep the dough supple and adds richness to the crust.
Filtered water helps us keep each batch consistent.
Dough Dorks started in Poole, Dorset with a simple idea: great pizza dough should be easy to keep at home and easy to use. We make the dough, give it the time it needs, portion it, proof it and freeze it. You defrost, stretch, top and bake.
After two decades working around the UK food industry, founder Mike built Dough Dorks around the part of homemade pizza that takes the most time: the dough.
Our Neapolitan-style dough is made with Italian 00 flour, fermented for 48 hours, individually proofed and frozen in its own pot. That means the waiting, portioning and dough management are already done before your pizza night starts.
The point isn't to make pizza complicated. It's to give you a better starting point.
An independent Dorset food business making pizza dough in small batches.
Slow fermentation develops flavour and gives the dough time to become relaxed and extensible.
Every dough ball has its own proofing pot for the perfect puff!
Defrost. Stretch. Top. Bake. Take the credit.
Keep properly fermented dough ready at home and use only the dough balls you need.
SHOP FROZEN PIZZA DOUGH →Dough balls, pre-cooked bases, pizzas and Italian toppings — everything you need to build your pizza night your way.
