FROZEN DOUGH BALLS · 290G EACH · WOODFIRED READY
Great pizza starts with a proper thaw and a screaming-hot oven. Here's the full method.
What are you cooking in?
Showing steps for a home oven
1
Pick the method that suits your timeline.
Option A · Slow & best
Frozen ball in a lightly oiled bowl, cover tightly with plastic wrap, thaw in the fridge overnight (8–12 hrs).
Option B · Fast
Frozen ball on a lightly oiled surface, cover loosely with wrap or a damp towel, 2–4 hrs at room temp until soft.
2
If you thawed in the fridge, take the dough out 30–60 min before baking. Warming it up makes it far easier to stretch without snapping back.
3
Put a pizza stone, steel, or an inverted heavy tray on the top rack. Preheat as hot as your oven goes — ideally 240–260°C. Heat the oven and stone for at least 20–30 min for a crisp base.
4
Dust your surface and hands with flour or semolina. Press the centre out with your fingertips, leaving a thicker rim for the crust. Stretch the 290g ball into a 10–12 inch circle. Transfer onto a floured peel or a sheet of baking paper.
5
Spread a thin layer of sauce, add cheese, then your toppings. Slide the pizza (or the paper) straight onto the hot stone. Bake until the crust is deep golden and the cheese is bubbling. Rest 2 minutes before slicing so the base sets. Then dig in.
Home oven · 240–260°C
8–12
Minutes
Use within 3 days of thawing · Do not refreeze