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DOUGH DORKS PIZZA SCHOOL
Straightforward pizza knowledge for better results at home. Learn how to defrost, proof and stretch dough, understand fermentation and flour, solve common dough problems, and get more from your pizza oven.
START HERE
If you are new to Dough Dorks, begin with the practical steps: defrost completely, allow the dough to relax, stretch by hand and bake as hot as your setup allows. Then use the guides below when you want to understand the why behind each step.
MOST USEFUL PIZZA DOUGH GUIDES
Practical answers covering defrosting, proofing, stretching, dough cost, dough weight, our production process and popular home pizza ovens.
DOUGH HANDLING
Practical guides for getting dough from cold and tight to soft, relaxed and ready to bake.
Pizza dough proofing box or individual proofing pots? Compare storage, handling, fridge space and frozen-dough convenience to choose the right setup.
Read guide →Do you really need a pizza dough proofing pot or dough box? Compare individual pots, ordinary containers and proofing boxes — plus why every Dough Dorks dough ball...
Read guide →Frozen pizza dough or fresh? Compare taste, convenience, storage and preparation, plus how to defrost frozen dough balls for better homemade pizza.
Read guide →Learn how to defrost frozen pizza dough balls properly, how long thawing takes and how to tell when your dough is ready to stretch.
Read guide →Can pizza dough be frozen? Yes. Learn when to freeze it, how to store dough balls, how to thaw them properly and when they are ready to stretch.
Read guide →DOUGH SCIENCE
Fermentation, flour, hydration and dough weight explained without turning pizza night into a chemistry lesson.
Learn how to use semolina for pizza, whether semolina is better than flour for launching, how much to use and how to stop it burning on the stone.
Read guide →A practical guide to sourdough pizza dough: what makes it different, how fermentation changes flavour and texture, how to handle it at home and how to use ready-made...
Read guide →How much dough do you need for a 12-inch pizza? Around 250–280g is a useful range, with Dough Dorks standard balls at 260–270g for an airy Neapolitan-style result.
Read guide →Learn why 48 hour pizza dough benefits flavour, texture and digestibility, and how slow fermentation helps you get better pizza at home.
Read guide →Use a neapolitan pizza dough calculator to size dough balls, hydration and salt correctly, so your homemade pizzas bake lighter and better.
Read guide →TROUBLESHOOTING
Dough snapping back, tearing, sticking or baking too dense? Start here and diagnose the cause before blaming the oven.
Pizza dough shrinking back? Learn why cold or tight gluten causes dough to spring back and how resting, temperature and proper stretching fix it.
Read guide →Learn how to stretch pizza dough without tearing or shrinking back, including dough temperature, resting, hand-stretching technique and how to keep an airy crust.
Read guide →Why is pizza dough chewy? Learn what causes tough, rubbery or pleasantly chewy pizza dough - and how to get a softer, lighter crust at home.
Read guide →OVENS & BAKING
Get the stone hot, launch cleanly and understand how different oven temperatures change the finished crust.
How hot should a pizza oven be? Learn useful temperatures for Neapolitan-style pizza, home ovens, stones and steels, plus how to balance top and bottom heat.
Read guide →Pizza steel or pizza stone? Learn why steel can improve base browning in a home oven, how to preheat it and when a stone is the better choice.
Read guide →How to choose, defrost, stretch and use ready-made frozen pizza dough balls in Ooni pizza ovens.
Read guide →A practical guide to choosing, defrosting and using ready-made frozen pizza dough balls in Gozney ovens.
Read guide →How to choose, defrost, stretch and use ready-made frozen pizza dough balls in Ninja pizza ovens.
Read guide →The right home pizza oven accessories make better pizza easier - from peels to turning tools, here's what genuinely improves heat, handling and results.
Read guide →Learn how to proof pizza dough properly, the difference between cold and room-temperature proofing, how to spot ready dough and how to handle frozen dough balls.
Read guide →BASES & TOPPINGS
Guides covering ready-made bases, toppings and the practical choices that make home pizza easier.
Explore classic Neapolitan pizza toppings, from Margherita and Marinara to Fior di Latte, 'Nduja, Scamorza, Spianata, truffle and EVOO.
Read guide →Pizza dough balls or ready-made pizza bases? Compare prep time, texture, ovens, convenience and results to choose the best option for your next pizza night.
Read guide →Our ready made pizza bases guide helps you choose the right base, bake it properly, and get crisp, authentic pizza results at home every time.
Read guide →PIZZA FUNDAMENTALS
Core guides and useful reading that do not fit neatly into one technique.
What size container should you use for a pizza dough ball? A practical guide for 180g, 250g, 260–270g and larger portions, with headroom and lid advice.
Read guide →PizzaExpress dough balls are made as a garlic-butter side; full-size pizza dough balls are made to stretch into pizza bases. Here’s the difference.
Read guide →What is Pinsa Romana? Learn how modern pinsa differs from Neapolitan pizza, including its oval shape, high-hydration dough, texture, flour blends and baking style.
Read guide →Learn how to clean a pizza stone safely, remove burnt food and flour, avoid thermal shock and understand why dark stains are completely normal.
Read guide →Soggy pizza from wet mozzarella? Learn how to drain, dry and use mozzarella properly, plus sauce, oven and topping tips for a better base.
Read guide →What is salsiccia? Learn what Italian sausage really is, how it differs from pepperoni, salami and nduja, and why spicy Salsiccia Napoli Piccante works so well on pizza.
Read guide →What is pepperoni, is pepperoni pork, and what makes the best pepperoni for pizza? A practical Dough Dorks guide with Gran Bosco smoked sliced pepperoni.
Read guide →Buffalo mozzarella, known in Italian as Mozzarella di Bufala, is rich, creamy and excellent on pizza. Learn how it differs from Fior di Latte, how to drain it...
Read guide →Spianata piccante is a spicy, pressed Italian salami. Learn how it differs from pepperoni, what it tastes like, and how to use it on pizza.
Read guide →San Marzano tomatoes are DOP-certified Italian plum tomatoes prized for Neapolitan pizza sauce. What makes them different and how to use them properly.
Read guide →Truffle oil is an infused finishing oil with an intense earthy aroma. Learn how it's made, how much to use, and why it goes on after cooking, not...
Read guide →Scamorza is an aged, often smoked Italian cheese made like mozzarella. Learn the difference, how it tastes, and how to use it on pizza and beyond.
Read guide →Prosciutto is Italian dry-cured ham. Learn the difference between crudo and cotto, what it tastes like, and how to use it properly on pizza and beyond.
Read guide →Burrata is a fresh Italian cheese with a creamy stracciatella centre inside a mozzarella shell. What it is, how it differs from mozzarella, and how to serve it.
Read guide →Nduja is a spreadable, spicy Calabrian pork salami taking over UK pizza and pasta menus. What it is, how spicy it is, and how to use it at...
Read guide →Fior di latte is Italy's classic cow's milk mozzarella, the traditional cheese for Neapolitan pizza. What it is, how it differs from buffalo mozzarella and scamorza, and how...
Read guide →How much does pizza dough cost in the UK? Compare Dough Dorks pack sizes, cost per pizza, portion value and the trade-off between ready-made and homemade dough.
Read guide →Ready Made Pizza Dough vs Homemade: Which Is Better? There’s something brilliant about making pizza dough completely from scratch. Mixing the flour and water, kneading the dough, waiting...
Read guide →A practical UK guide to choosing ready-made pizza dough, covering frozen dough balls, sourdough, fermentation, dough-ball weight, storage and pizza-oven suitability.
Read guide →SKIP THE MIXING
Looking to buy rather than make dough from scratch? Our frozen pizza dough balls are slowly fermented for 48 hours, individually proofed and snap-frozen. You get the fun part: defrost, stretch, top and bake.
