Pre-cooked Neapolitan pizza bases
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
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Texture: Thin centre with an open crumb; cornicione that’s soft yet crisp — bites are chewy without being doughy.
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Flavour: Mildly sweet and wheatie with pleasant fermentation notes — not over-soured, supporting any topping profile.
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Appearance: Even browning with classic charred spots; ready to take toppings without sogginess.
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Convenience: Pre-cooked for faster finish-baking — reduces home bake time and risk of undercooking.
How to finish (best results)
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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.
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Add a light layer of sauce, fresh mozzarella or fior di latte, and toppings. Avoid overloading — Neapolitan is about balance.
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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.
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Finish with fresh basil, drizzle of extra virgin olive oil, or aged Parmigiano.
Storage & handling
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Fridge: Use within 2–3 days after thawing
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Freezer: Keep frozen; use within 3 months. Thaw in fridge overnight before finishing.
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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
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Classic Margherita (San Marzano sauce, fior di latte, basil) — showcases the base’s balance.
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Bianco with garlic oil, thinly sliced potatoes, rosemary, and pecorino.
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Prosciutto, arugula, shaved Parmesan — quick finish to preserve prosciutto’s texture.
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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)
Ingredients: 00 wheat flour, water, sea salt, yeast
Shelf life: frozen 3 months; chilled (when available) 2–3 days
PLEASE NOTE: there is a 24 hour lead time for bases as we cook them fresh everyday and only have the amount of dough ready from the previous days orders.
