DOUGH IT

Dough It is prepared with 00 Italian flour and local ingredients by our professional pizza makers in our family pizzeria according to classic Neapolitan traditions. 

After we prepare the dough we shape in into balls and straight away put them into the freezer at -18°C. 

This maximises the freshness and quality of our product, will also save you time and makes it easy to handle with no wastage as you will use only what you need. 

Dough It will slowly rise ( at least 18h ) keeping your pizza light and easy to digest.

All you need to do is to stretch it, top it with your favourite ingredients and bake it, bringing quality, authenticity and an experience of a Pizzeria at your home .


Dough It is prepared with 00 Italian flour and local ingredients by our professional pizza makers in our family pizzeria according to classic Roman traditions. 

After we prepare the dough we shape in into balls and straight away put them into the freezer at -18°C. 

This maximises the freshness and quality of our product, will also save you time and makes it easy to handle with no wastage as you will use only what you need. 

Dough It will slowly rise ( at least 10h ) keeping your pizza light and easy to digest.

All you need to do is to stretch it, top it with your favourite ingredients and bake it, bringing quality, authenticity and an experience of a Pizzeria at your home .


.

How it Works for Neapolitan style 

Step One
Defrost and place 1 Pizza base in a lightly floured flat tray covered with a lid or cling film at room temperature ( 20/22 °C ) for about 18/24* hours or defrost in the fridge for 10/12 hours and then at room temperature for another 10/12 hours

Step Two

A bit before your pizza base is ready to bake, heat up your Wood fired/Gas/Electric **oven and bring it up to 400/450°C**

Step Three
Once your pizza base and oven are ready, with a spatula remove the pizza base from the tray and place it on a clean floured bench. For best result and if you can, stretch it gently by pushing your fingers flat from the center to the top of the pizza base leaving the edges untouched which will form then that classic puffy crust called Cornicione, flip it over and do it again until you will form a disc with a diameter of approximately 30/32Cm.*** Make sure there is enough flour on the bench when you work the dough to avoid that will stick on the bench

Step Four
Once you have shaped your pizza base in to a round disc, add on it your favorite toppings. Dust the pizza peel with a bit of flour and let your pizza base slide on to the peel and transfer the pizza into the hot oven. Bake no more than 2 minutes**** and your pizza will be ready

                                                     *This is approximately the time that Dough It will take to be ready if you keep it at 20/22 °C 

                                          **Temperature and kind of ovens recommended to use Dough It for Neapolitan-style pizza 

                                                    ***Approximate size you should get from Dough It to make a Neapolitan pizza

                                                   **** Approximate time that your pizza will be ready if you cook at 400/450 °C 


                                    Recommended to use in a wood fired oven or any oven that reach a temperature of 400/450 °C

How it Works for Roman style 

Step One

Defrost and place 1 Pizza base in a lightly floured container or bowl covered with a lid or cling film at room temperature (20/22°C) for about 10/12* hours or defrost in the fridge for 10/12 hours and then at room temperature for another 6/8 hours .

Step Two

A bit before your pizza base is ready to bake, heat up your domestic oven,set it in static (no fan ) position and set the temperature to 230°/240°C

Step Three

While you are waiting for the oven to reach the right temperature get your pizza tray** ready . Grease your tray with a bit of olive oil. Gently remove your pizza base from the container/bowl and place it on a clean floured***bench. For best result,stretch it gently by pushing your fingers flat starting from the bottom side all the way up, then from up coming all the way down pushing to the center of the base. Keep doing this until your base has reached a rectangle shape a bit less than you tray. Get rid of the excess flour and place the stretched dough into the tray. Adjust by gently pulling the sides and four corners of the dough until your tray is completely filled with the base.

Step Four

Once your oven has reached the right temperature, you are ready to bake. Apply a light base of tomato sauce and place the tray on the middle shelf of your oven and bake for 16 minutes****.  After16 minutes take it out add the rest of the tomato sauce and your favorite toppings and bake for 3 to 4 more minutes ****. Your pizza is now ready, cut into slices and enjoy it. 

                           *This is approximately the time DOUGH IT will take to be ready if you keep at 20/22°C

                             **If you like a thin/medium crispy base use a tray of 40cm by 27.5cm size. bigger or smaller tray will change the thickness of your pizza

                           ***instead of flour for a better result you can use SEMOLA RIMACINATA

                            **** Approximate time that your pizza will be ready if you  bake it to 230°/240°C


                      

Choose your pack 

.

NEAPOLITAN STYLE PIZZA DOUGH 

          3 PIZZA BASES PER PACK 

               280g each     $12.90

                    VIEW AND BUY

                            

NEAPOLITAN STYLE PIZZA DOUGH 

           7 PIZZA BASES PER PACK

                 280g each     $26.90

                      VIEW AND BUY 

                              

       

ROMAN STYLE PIZZA DOUGH 

   3 PIZZA BASES PER PACK

        600g each     $18.90

             VIEW AND BUY 

                    


Please note:  this product can only be picked up  from our Pizzeria (no shipping) it comes in a zip lock pack for your convenience  and labelled with instructions, tips and a nutrition value label.
We make our dough everyday but pick up is only allowed on Wednesday, Thursday, Friday and Saturday.

After we receive your order you will be notified when your order will be ready to be picked up from our Pizzeria.


Please if you have any specific requirements on our pizza dough, customise the weight of each dough or buy in

bulk, contact us.