Neapolitan Pizza Dough Balls
- In stock, ready to ship
My Dough, Your Home: Roberto's Neapolitan Pizza Dough, Shipped Frozen to Your Door
Weight: 11.6 oz (330 g) per dough ball, makes an 11–12" pizza
The same dough we use every day in our Manhattan pizzeria, now ready for your kitchen.
✔ 4-day fermentation with an 80% Caputo Super Nuvola biga + 20% Caputo Type 1
✔ 11.6 oz (330 g) dough balls, individually wrapped
✔ Makes an 11–12" Neapolitan pizza
✔ Dairy free · Vegan
✔ Just 5 ingredients
Every great Neapolitan pizza starts with the dough. Ours takes four days. We start with a biga made from 80% Caputo Super Nuvola Type 0 flour, add 20% Caputo Type 1 flour the next day, and then shape each dough ball by hand. Each ball is a generous 11.6 oz (330 g), a little more than we use in the pizzeria, because a home oven gives its best with a bit more dough. It's individually wrapped, frozen, and shipped to you, ready whenever pizza night comes.
Ingredients: Caputo Super Nuvola Type 0 wheat flour, Caputo Type 1 wheat flour, water, salt, dry yeast
Contains: Wheat
All frozen products must be placed in the freezer as soon as delivered to you. Keeps up to 6 months in the freezer. Once thawed in the fridge, use within 24 hours.
How to Use
- The night before: move the dough balls from the freezer to the fridge.
- At least 3 hours before baking: take them out of the fridge and let them rest, covered, at room temperature.
- Stretch: stretch the dough by hand into an 11–12" round.
- Top it: add your favorite toppings. Keep it simple, the Neapolitan way.
- Bake: home oven at 500–550°F for 5–6 minutes, or a high-heat oven at 700–750°F for about 2 minutes.
