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
430–480°C Stone, 60–90s Bake: Neapolitan Pizza ...
Get stone and dome temps for a true 60–90s Neapolitan bake. Clarify AVPN and EU ranges, use IR checks, and follow a home baker checklist.
Neapolitan Salt Percentage: 2.5–3.0% and Exact ...
Use 2.5–3.0% salt by flour weight. Find exact grams for 500g and 1kg batches, two formulas you can copy, and when to cut salt for cold fermentation.
48 Hours: The Pizza Dough Fermentation Time Hom...
Clear, copy-ready schedules, yeast percentages, and the poke test for home cooks. Start with 48 hours to get reliable flavor and texture.
UK Home Cooks' 60 Second Semolina Fix for Pizza...
UK cooks: stop pizza sticking to the peel by dressing with coarse semolina, building in under 60 seconds, and doing a shimmy test.
260g Default and Rule of 22: Pizza Dough Ball W...
Start with a 260g default for 12 inch pies, use Rule of 22 and thickness factor math to match dough ball weights to crust style and hydration.
20 to 30 Minute Rescue for Overproofed Pizza Do...
Kitchen-tested, UK-friendly steps to cool, degas, reshape and chill overproofed pizza dough. Try a 20 to 30 minute rescue or repurpose it into focaccia or...