Freshly Made Dough
For your home pizza night, without the fuss! The dough we sell is exactly the same as the dough we make for our own pizzas. Suitable for use in an Ooni, other outdoor pizza ovens or a home oven.
Stretching technique
We like to use the traditional Neapolitan stretching technique for the most consistent results.
Check our video below for handy tips and hints.
01
Allow your dough to come to room temperature before stretching.
Ensure your dough has completely defrosted and has been at room temperature for X hours.
02
Press down centre and splay fingers to gently stretch the dough outward.
On a surface with plenty of semolina, start by pressing the dough into a small disk. Gently press and splay your fingers to stretch the dough outward. The goal is to keep the edges (the crust) thicker than the centre until the base is about 6-8 inches in diameter.
03
Use side of hand to define crust whilst turning and stretching gently outwards.
Be sure to leave the outer edge (the crust) thicker, as this will form your crust. Avoid pressing down on the edges.
04
Fine tune and work the dough into a circle.
As you stretch the dough, continue to rotate it to ensure even thickness. You may need to adjust the shape by gently pulling the edges with your fingers to even out the circle.