Sourdough Pizza Dough Balls 12 x 250g | from Chefs For Foodies | Made with The Finest 100% Caputo 0-0 Pizza Flour | Italian Dough Balls to Create Authentic Pizza Bases at Home | Easy Prep

These dough balls are absolutely beautiful! They made gorgeous pizza . They're super to stretch out to make large pizzas . If you use these as per the instructions that comes with them , you will not have any problem . Love these! We always order early so we never run out .. highly recommend these!!👏🏽👏🏽

Really good product and a great personal service well done thank you for the speed you processed my order

Great delivery, taste and texture. Strongly recommend.

Love these, bought quite a few now. Just store them in the freezer and defrost when needed

Having bought a ninja woodfire and finding the NY setting to be our favourite I needed larger dough and the normally found …. This delivered on the weight and size … the actual packing, speed and efficiency was perfect …. And most importantly my pizzas are great 😂 = Thanks

If you don't have a pizza oven like me, you could try this method, as you don't receive any cooking information from the seller.I use a 9" cast iron pan, (£10 from amazon) I add a good glug of olive oil to the pan and stretch out the pizza dough in the pan (it wont stretch out fully yet) cover it with a double layer tea towel and leave it to prove for 15 minutes, which relaxes the dough.When that is done, continue to stretch it as much it will stretch with out ripping. Then top with your preferred topping and cook it in well preheated oven on 230 degrees C for 15/20 minutes.A thing to note, is that it will not completely stretch to 9inches, just do your best. Turning the pan 4 quarter turns helps stretch it out and add a little oil to your hands when stretching.I hope this helps

They taste delicious once you add all your ingredients but I found them very hard to shape. I added onions,tomatoes,cheese and bacon and pizza sauce topping. Me and my mate enjoyed them but shapes wasn’t round.

We recently bought a pizza oven so the next step was to try some authentic dough.The first batch were a disaster!!We realised we left the dough to prove for too long and it was just sticky an unworkable.First tip: cover your board in semolina powder. Great taste to the base of the pizza but most importantly it keeps the dough from sticking.Second top, defrost the dough ball for 12 hours or so in the fridge and leave it there until you need it. Then being out and start rolling to a pizza shape.Third tip: but a cheap £10 pizza peel. Really helps with turning the pizza whilst in the oven. Slide it in, Leave for 45 seconds and then start turning until cookedThe taste of these bases, and in particular the crust when it rises up in the oven, is far far better than a standard base.Give it a try but be patient.