Frozen Pizza Dough Balls

Frozen Pizza Dough, Hand-Shaped in Our Manhattan Pizzeria

Our pizzas begin with dough that has had days to ferment, and our frozen pizza dough lets you start at that same point in your own kitchen. It is the dough behind the Neapolitan classics on our menu, shaped by hand in our Manhattan pizzeria under the eye of Roberto Caporuscio, U.S. President of the Pizza Academy Foundation, the body that teaches the centuries-old art of Neapolitan pizza making.

This collection holds two recipes, both sold as individually wrapped pizza dough balls in packs you can size to your pizza night: a Neapolitan dough made with Caputo wheat flours and a gluten free dough made with Caputo Fioreglut. Each ball stretches into one 11-12 inch pizza, close to the size of the pies in our pizza lineup, so what comes out of your oven will look familiar if you have ordered from us before.

Neapolitan Pizza Dough, Fermented for Four Days

Our Neapolitan pizza dough follows the method Roberto studied in Naples. It starts as a biga, a pre-ferment made with 80% Caputo Super Nuvola Type 0 flour; the next day we add 20% Caputo Type 1, and the dough ferments for four days before each ball is shaped by hand. Unlike mass-market frozen dough, it relies on time rather than additives, and the label lists only two Caputo flours, water, salt and dry yeast.

Each ball weighs 11.6 oz (330 g), slightly more than the portion we stretch at the pizzeria, a choice made for home ovens that bake at lower heat than ours. Opened by hand, this premade pizza dough gives you a thin Neapolitan crust, not a thick American-style base. It is also dairy free and vegan, so it suits anyone who already picks our dairy free pizzas for dinner.

Gluten Free Pizza Dough Made With Caputo Fioreglut

For anyone avoiding gluten, our gluten free pizza dough is made with Caputo Fioreglut, a flour developed by the Naples mill after years of research. We ferment it for two days, add a touch of extra virgin olive oil and shape it into 14 oz (400 g) balls. The same flour is the base of our gluten free pizzas, so the crust will taste familiar if you already know them.

Caputo makes Fioreglut with gluten-free wheat starch, a wheat ingredient processed to remove gluten, which means this pizza dough is gluten free but not wheat free and wheat appears on its allergen statement. If you have celiac disease or a wheat allergy, contact us before ordering, and read how we handle gluten free in our kitchen, where this dough has its own prep area and is packed apart.

Frozen Pizza Dough Balls at Home: Thaw, Stretch and Bake

Working with frozen pizza dough balls asks for a little planning and very little effort. Move them from the freezer to the fridge the night before, then let them rest, covered, at room temperature for at least three hours. Stretch each ball by hand into an 11-12 inch round, keep the toppings simple as they do in Naples, and bake at 500-550°F for five to six minutes in a home oven, or about two minutes at 700-750°F in a high-heat oven.

Buying pizza dough online only makes sense if it arrives cold, so every ball travels individually wrapped and frozen with ice. In the freezer it keeps up to six months; once thawed in the fridge, use it within 24 hours. The dough ships in the same order as our pizzas, and you can add pasta or dessert from our Italian specialties for a full Italian dinner in a single shipment.

If you want the best frozen pizza dough for pizza night at home, begin with the Neapolitan recipe we use for our own pies, from a pizzeria whose pizza New York Magazine ranked #1 in New York. Order yours from Kesté Pizza Go and keep a few balls in the freezer for the next craving.