Pizza Dough Balls

Unwrap the dough balls, sit them in a proofing tray or an airtight container, and defrost in the fridge for a few hours. The defrost setting on a microwave works if you are short on time. Then prove at room temperature for about four hours, until they flatten out and spread.

Up to 12 months from frozen. The exact date is printed on the pouch. It reseals too, so you can pull out one or two balls and put the rest straight back in the freezer.

Refreezing partially defrosted dough is fine if it has stayed cold (below 4°C/40°F) and has not started to rise or sit at room temperature for more than two hours. If it has fully defrosted and you aren't ready to bake right now, you can leave it in the refrigerator. It will safely keep there for up to 24 to 48 hours.

Yes. Turn your oven up as high as it goes, with a pizza stone or a heavy baking tray on the top shelf, and give it at least 30 minutes to preheat. Bake for 6 to 8 minutes. You will get a crisper, less blistered crust than a pizza oven gives you, but it still beats a supermarket base comfortably.

If you don't have a stone or steel you can use a reversed tray or a circular pizza tray - this will still give amazing results.

We ship this product out frozen to UK mainland addresses. Free over £45, £5.99 below. Saturday delivery is £7.99 and free over £100. Scottish Highlands is £9.99, again free over £100. We do not ship to Northern Ireland at the moment, as customs delays affect product quality. Full shipping information here.

Four ingredients: flour, water, yeast and salt. Nothing else. No additives, no improvers, no preservatives, no nasties. Each 250g ball is sealed on its own before it goes into the freezer safe pouch.

Contains Wheat, May contain Soya, Mustard. Suitable for Vegans.

Each Neapolitan ball is 250g and stretches to a 12 inch base. A pack of 12 makes 12 pizzas. For a bigger slice you can use our New York dough balls are 280g and stretch to 12 to 14 inches.

Around four hours at room temperature once defrosted. Leave the balls in a covered container and they will flatten and
expand. That spread is the sign they are ready. Dough that is still tight and domed has not proved long enough, and it will fight you when you stretch it.

Press down in the centre of the ball with your fingertips and work outwards, leaving the outer rim untouched so it puffs into a crust. Do not use a rolling pin, as it knocks the air out. Dust your surface with semolina. If the dough springs back, give it another 20 minutes to relax.

Almost always too little semolina, or the base sitting on the peel too long. Dust the peel with semolina rather than plain flour. Build the pizza quickly, then give the peel a shake before you launch. A perforated pizza peel helps here, since the holes let loose flour fall away instead of burning onto the stone.