Neapolitan Pizza base pack of 4

Dough Dorks’ pre-cooked Neapolitan pizza bases are crafted to deliver authentic wood-fired character with the convenience of a ready-made product. Each base starts with strong Italian “00” flour and filtered water, a touch of sea salt, and a carefully measured fraction of high-quality yeast. Dough is mixed, gently folded, and undergoes a slow, controlled 48-hour cold fermentation to develop complex, slightly tangy flavours and strengthen gluten structure without heavy sourness.

After fermentation, the dough is hand-stretched into classic 12" Neapolitan Pizza base with a pronounced puffy edge. Bases are par-baked at very high heat to set the crumb and create the signature leopard-spotting and light blistering on the surface, then rapidly cooled to lock in texture. The result: a base that’s airy and chewy in the center, with a crisp, tender rim that re-crispifies beautifully on final bake.

Key attributes

• Texture: Thin centre with an open crumb; cornicione that’s soft yet crisp — bites are chewy without being doughy.

• Flavour: Mildly sweet and wheatie with pleasant fermentation notes — not over-soured, supporting any topping profile.

• Appearance: Even browning with classic charred spots; ready to take toppings without sogginess.

• Convenience: Pre-cooked for faster finish-baking — reduces home bake time and risk of undercooking.

How to finish (best results)

• Preheat oven to 250–300°C (480–570°F) if you have a pizza stone or steel; otherwise 240–260°C (465–500°F) on the highest setting. Preheat for 45–60 minutes with the stone/steel in place.

• Add a light layer of sauce, fresh mozzarella or fior di latte, and toppings. Avoid overloading — Neapolitan is about balance.

• Bake 3–6 minutes on stone/steel (or 6–10 minutes on a tray), rotating halfway for even char. For a wood-fired finish, blowtorch edges briefly or use a very hot grill for 1–2 minutes.

• Finish with fresh basil, drizzle of extra virgin olive oil, or aged Parmigiano.

Storage & handling

• Fridge: Use within 2–3 days after thawing 

• Freezer: Keep frozen; use within 3 months. Thaw in fridge overnight before finishing.

• Reheat tip: Crisp up on a hot stone or cast-iron skillet for 1–2 minutes before topping if you want extra crunch.

Pairings & serving ideas

• Classic Margherita (San Marzano sauce, fior di latte, basil) — showcases the base’s balance.

• Bianco with garlic oil, thinly sliced potatoes, rosemary, and pecorino.

• Prosciutto, arugula, shaved Parmesan — quick finish to preserve prosciutto’s texture.

• Creative: roasted figs + gorgonzola + honey; or spicy nduja + honeyed ricotta for contrast.

Why chefs and home cooks like it
Dough Dorks’ bases remove the difficult, time-sensitive steps—kneading, long fermentation, blistering at extreme heat—while preserving the sensory hallmarks of Neapolitan pizza: light, flavourful crumb; charred, tender edge; and neutral, supportive flavour that highlights great toppings. They’re ideal for busy kitchens or anyone who wants consistent, professional results at home without the fuss.

Short technical specs (typical)

• Size: 10–12" (approx.)

• Weight: ~260 g (varies by SKU)

Ingredients: 00 wheat flour, water, sea salt, yeast 

Shelf life: frozen 3 months; chilled (when available) 2–3 days