Neapolitan Dough Balls

Each dough ball is 9oz (250g), perfect for making 12-inch pizzas.

Nope! We took all the hard work out of pizza night. Each Neapolitan Dough ball is 9 oz. (250g), perfectly portioned to make 12-inch pizzas.

Our Neapolitan Dough undergoes a fresh to flash-frozen process, helping to lock-in both freshness and an extended shelf life. We recommend using your dough from the freezer within 4 months of receiving it. Can use the dough balls after this time period but the yeast’s effectiveness begins to deteriorate.

No, do not refreeze the dough once it has been fully thawed.

We recommend that thawed dough that is kept in an air-tight container in the fridge be used within 5 days.

We recommend using the dough within 6 hours of removing it from the fridge. Dough will not go bad but the yeast will start to deteriorate.

Zero. Zulch. Nada. We’ve made our dough long-lasting without all the preservatives through a fresh to flash-freezing process.

Remove the desired amount of dough balls from the freezer to start the thawing process. Sprinkle flour in an airtight container and place the dough inside, keeping them 1-2 inches apart sprinkle additional flour on top of each dough ball before closing the container to prevent any sticking at the top. 

We recommend an overnight thaw in the fridge; however, you can leave them at room temperature for approximately 4 hours for a quick thaw (remember that you do have other artisan ingredients from the kit to thaw). The longer you can keep the dough in the fridge post-thaw, the longer the dough can ferment, unlocking more flavor and an airier crust (no longer than 5 days in the fridge).

It’s pizza day! Take the container of thawed dough balls out of the fridge and place it on a countertop at room temperature. Let it rest for at least 1 hour before you plan on using the dough to allow proofing for optimal stretching. Best used within 6 hours, or the yeast will start to deteriorate.

Check us out here for tips on launching the perfect pizza.

Neapolitan Dough is best when cooked in wood-fired or gas ovens that provide temperatures over 750° F (400° C). An in-home, conventional kitchen oven at 550° F or higher will make great pizzas with our ingredients, but a high-heat pizza oven should be used for optimal results. We advise using our Pi ovens designed for the modern pizzaiolo, but any backyard pizza oven will deliver a high-quality pie using our dough.

Yes! Though Neapolitan Dough is best cooked in a high-heat oven, such as our Pi ovens, kitchen ovens at a temperature of 550° F (285° C)  heat or greater will still produce incredibly delicious and artisan-style pizzas. For optimal results, we recommend preheating and baking on a pizza stone or steel in your kitchen oven, coupled with our Pi Bamboo Peel (for launching and serving) and our Pi Stainless Peel (for retrieving pizza out of the oven).

Our Neapolitan Dough is produced in the kitchens of Patty’s Pizza, an award-winning gourmet pizza dough manufacturer based out of California (USA). This is the first time they’ve sold their dough directly to consumers, as they have traditionally only sold to restaurants and distributors.

Yes! Though some of our ingredients are sourced from traditional locales (Caputo 00 Pizzeria Flour is sourced from Italy), our Neapolitan Dough is mixed and balled here in USA kitchens.

Shipping delays happen and dry ice does not last forever. If you encounter a box of Neapolitan dough that is fully thawed (warm and not in ball shape) when delivered, do not attempt to save or use. Contact our customer service at 817.900.2664 for assistance.

Tip: We highly recommend that you sign-up for FedEx text tracking status updates.

Contains Wheat.

Produced in a facility that handles eggs and soy.

Free of Tree nuts, peanuts and seeds

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