FAQs Expert Answers to Common Queries

Each 265g – 270g dough ball makes a 12-inch Neapolitan-style pizza — perfect for one hungry person or two to share.

The longer fermentation process improves flavour and texture. It breaks down gluten naturally, making the dough easier to digest, and gives it that signature Neapolitan chew and airiness.

Yes! Every dough ball is handcrafted using traditional Italian techniques, then proofed in individual pots before freezing. No machines, no shortcuts — just real dough, made by real people.

Each dough ball comes in its own proofing pot for freshness and convenience. We pack them frozen with insulation to keep them cold during delivery across the UK.

Yes! Our dough is versatile — perfect for pizzas, garlic bread, calzones, loaf of bread, or even flatbreads. Get creative and have fun!

Absolutely! Whether you're planning a pizza party, event, or need wholesale supply, just get in touch — we offer custom orders and larger quantities for businesses and private events.

If you order before 2pm Monday to Friday, your order will ship the same day and be delivered the next business day. For more information, visit our delivery page.

Up to 3 months. For best results, keep them frozen until the day before use.

Yes, you can refreeze our dough thanks to its strong gluten structure. Just don't overdo it — refreezing too often can mess with the texture and fermentation. For the best pizza, only defrost what you need.

They can last in the fridge for 2–3 days for the best quality. Up to 5 days is still okay, but they can over-ferment.

Simply remove the dough balls from the freezer and place them (in their proofing pots, not in bags) in the fridge overnight. Take them out 2–4 hours before use to come to room temperature.

Nope! Microwaving your dough isn't a good idea — it messes with the texture. Let it defrost in the fridge overnight or at room temperature for a few hours instead.

Why this happens: Sticky dough typically results from one of three scenarios: the dough is too cold and condensation has formed on the surface, the dough hasn't been brought to room temperature properly, or our 48-hour double-fermented dough has higher hydration than standard supermarket dough.

The solution:

• Timing is everything — remove dough balls from the fridge 2–4 hours before stretching
• Flour liberally but wisely — dust your work surface with semolina or 00 flour
• Pat, don't knead — gently pat the dough ball to flatten the centre while leaving a 1–2 inch border
• Humidity matters — on humid days, use slightly more flour

This means the gluten is still tight. Let the dough rest for another 10–15 minutes at room temperature, then try again. The gluten will relax, making stretching much easier.

This usually comes from too much sauce or wet toppings like fresh mozzarella. Less is more!

• Use 2–3 tablespoons of sauce maximum and spread it thinly
• Pre-cook watery vegetables like mushrooms or peppers
• Make sure your oven is fully preheated to maximum temperature

Pre-cook watery vegetables (mushrooms, peppers, spinach) and meats like sausage. This removes excess moisture and ensures everything cooks evenly.

Use a generous dusting of semolina flour or cornmeal on your peel before placing the dough. These coarser flours act like tiny ball bearings. Work quickly once your pizza is topped — don't let it sit on the peel too long. Give it a little shake before launching to make sure it's moving freely.

Neapolitan pizza works best when toppings support steam release rather than trap it.

Tomato-led classics:

• San Marzano tomato
• Crushed raw tomato
• Low-seasoning tomato base

Cheese choices:

• Mozzarella di Bufala Campana
• Fior di latte
• Grated aged hard cheese for finishing

Light proteins:

• Anchovy
• Pepperoni
• Prosciutto (added post-bake)
• 'Nduja in controlled quantity

Vegetable toppings that behave well:

• Mushrooms (pre-cooked)
• Roasted peppers
• Olives
• Artichokes

Ingredients that create problems:

Very wet vegetables:

• Raw tomatoes
• Courgette
• Raw mushrooms

Heavy cheese overload:

• Too much cheddar
• Oily processed blends

Sugary sauces:

• Barbecue sauce
• Sweet chilli sauce

Thick meat piles:

• Excess chicken
• Minced beef layers

San Marzano tomatoes have:

• Lower acidity
• Dense flesh
• Fewer seeds
• Lower water content than salad tomatoes

Mozzarella di Bufala Campana vs Fior di latte

Absolutely! While our dough is amazing in wood-fired and gas ovens, it also performs beautifully in conventional ovens at high heat. We recommend 250°C or the maximum temperature your home oven goes. Cook on a pizza stone or steel.

No special equipment is required. While a pizza stone, steel, or wood-fired oven gives the best results, you can still make incredible pizzas in a standard oven using a preheated baking tray at a high temperature.

Aim for 400–450°C (750–850°F). Your pizza should cook in 60–90 seconds. Watch it carefully and rotate halfway through for even cooking.

Preheat your oven to the maximum temperature (usually 250°C/480°F) for at least 40 minutes. Use a pizza stone or steel if you have one, placed on the highest rack. Your pizza will take 5–8 minutes. Look for golden, bubbling cheese and a crispy base.