Excellent dough balls and make very tasty pizzas. Will purchase again.
The best dough we've had. Easy to stretch and very very light.
Game changer using this cheese. The pizza doesn't get soggy! Love Dough Dorks!
Pizza Articles Archive
Speck vs Prosciutto: 14 Months vs 22 Weeks, Whi...
Decide whether speck’s smoky 22 weeks or prosciutto’s 14 months of aging suits your pizza and other dishes. Includes buying, storage, and timing tips.
3 Recipes That Keep Crust Crisp: Olives on Pizz...
For home cooks: pick the right olives, drain and slice them, and follow exact prep and portions plus three tested recipes that keep the crust crisp.
Avoid Soggy Pizza: Fior di Latte vs Buffalo Moz...
UK home cooks' guide to fior di latte and buffalo mozzarella: when to bake or finish, draining and slicing tips, a 3:1 blend and where to buy.
65% Hydration Neapolitan Dough for 750–900°F Wo...
Neapolitan recipes and step by step technique for 750–900°F wood fired home ovens. Three skill levels, hydration guidance (60–70%) and 24–72 hour cold...
15% Semolina Rimacinata for Crisp Pizza in UK H...
How a 15% semolina rimacinata blend changes colour, hydration and rest to produce a crisper, golden pizza in UK home ovens, plus where to buy.
Preheat Stone 45–60 Minutes for Crisp Sun Dried...
UK home oven method for sun dried tomato pizza: control moisture, preheat a stone or steel, and use these fixes for a crisp 12 inch pizza.