Thank you for choosing our dough ❤️
All of our dough is VEGAN, made with no nasties, and uses GMO-free ingredients.
Crafted for serious pizza nights at home.
Below are the recommended methods for each style. Follow them, trust the process, and expect great things.
🌾 Organic Neapolitan (280g) - Italian Classic
Crafted with organic Italian 00 flour for lightness, flavour and those iconic leopard spots.
Soft, elegant, and built for high heat.
Proving
- Keep dough balls in their pots or proving trays, covered.
- Leave at room temperature for 4–6 hours.
- The dough should feel airy, relaxed and full of life.
Opening
• Generously dust with semolina or flour.
• Press from the centre outward, pushing air into the rim.
• Protect that edge – never use a rolling pin.
Topping
Less is more. Let the dough shine.
Baking
Home oven:
• Preheat stone or steel for 45–60 minutes.
• Maximum temperature (usually 250–300°C).
• Bake for 5–8 minutes.
Pizza oven:
• Floor temperature 430°C+.
• 60–90 seconds to puffed, blistered perfection.
🌙 Biga (250g) - Bigger Flavour, Puffier Crust
Long-fermented with a traditional pre-ferment to deliver deep flavour, incredible strength and explosive oven spring.
Made with MPF Flour – created exclusively for celebrity chef Marco Fuso and trusted by professional pizzaioli.
Expect dramatic rise, an open airy crumb and a beautifully blistered crust.
Proving
- Keep dough balls in their pots or proving trays, covered.
- Leave at room temperature for 4–6 hours.
- The dough will become lively, elastic and full of energy.
Opening
• Dust well.
• Stretch gently to keep the precious gas inside.
• Avoid pressing the edges – this is where the magic puffy crust is born.
Topping
Perfect for both classic combinations and bold, modern flavours.
Baking
Home oven:
• Maximum heat with stone/steel.
• Bake for 6–9 minutes until beautifully risen.
Pizza oven:
• Floor temperature 430°C+.
• Expect 60–120 seconds to blistered, puffed perfection.
🗽 New York Style (280g) - Thin & Crispy
Built for size, foldability and that classic chew.
Stronger structure, crisp base, generous slices.
Proving
- Keep dough balls in their pots or proving trays, covered.
- Rest at room temperature for 3–5 hours.
- The dough should be soft but robust.
Opening
• Hand stretch or roll.
• Aim for a wide base with a defined but smaller rim.
Topping
Handles heavier toppings, extra cheese and bold flavours with ease.
Baking
Home oven:
• Preheat as hot as possible.
• Bake for 7–10 minutes until golden, crisp and sturdy.
Pizza oven:
• Around 400–430°C.
• Cook for 2–4 minutes depending on thickness and toppings.
🍞 Sourdough - Regenerative Flour/Artisan Flavours
Made using flour from regenerative farms – beyond organic – for deeper flavour, better soil health and incredible character.
Naturally leavened, beautifully aromatic and wonderfully alive.
Proving
- Keep dough balls in their pots or proving trays, covered.
- Leave at room temperature for 4–7 hours.
- Expect a softer, more delicate dough full of natural fermentation.
Opening
• Handle gently and respectfully.
• Stretch slowly from the centre outward to keep the air.
Topping
Shines with simple, quality ingredients.
Baking
Home oven:
• Maximum heat with a fully preheated stone/steel.
• Bake for 6–9 minutes.
Pizza oven:
• 430°C+ preferred.
• 60–120 seconds depending on fire and floor heat.
❄️ From Frozen?
Defrost in the fridge overnight, keep covered, then follow the room-temperature proving times above.
💡 Top Tips from the Pizzaioli
✔ Sticky is normal – use more flour.
✔ If it springs back, let it relax for 10 minutes.
✔ Lighter toppings = bigger rise.
✔ Hotter oven = better pizza.
✔ Confidence improves pizza 😉
ℹ️ Nutritional Information & Allergens
Our dough is made using simple, high-quality ingredients.
Allergens:
Contains GLUTEN (WHEAT).
Made in an environment that may handle other allergens.
For full ingredient listings and nutritional values, please refer to the product packaging or the individual product page on our website.
Tag us in your creations – nothing makes us happier than seeing your pizzas ❤️
