Pizza Dough Balls
Pizza Dough Balls
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- ✓Bagged and tied individually, so they do not stick together.
- ✓Fermented for 24 hours, same recipe every batch.
- ✓Five ingredients, nothing artificial.
What is in it
What is in it
Soft Wheat Flour Type "00" (WHEAT), Water, Olive Oil, Salt, Yeast.
No improvers, no preservatives.
Allergens
Allergens
Contains WHEAT (GLUTEN). May also contain SOYA and MUSTARD. We cannot offer a gluten free dough.
Made in a home kitchen where wheat, milk and other allergens are handled. If you are unsure, email jim@papijimspizza.com before you order.
Keeping them
Keeping them
Each ball is bagged on its own, so take out what you need and leave the rest in the freezer.
Either leave them at room temperature for 6 to 9 hours, or defrost overnight in the fridge and take them out 2 to 3 hours before you stretch.
Stretch them at room temperature. Cold dough will not stretch, it just springs back.
Keep frozen at -18°C or below. Once defrosted, do not refreeze.
Our dough, ready for your oven. Mixed in a spiral mixer, balled, and fermented for 24 hours.
Each dough ball is around 280g, about the perfect size for a 12 inch Neapolitan base. Each one is individually sealed, so you can take out what you need and leave the rest frozen.
Our dough, your oven
Make pizza like this at home
The same dough we use for our own pizzas. You stretch it, top it and bake it.
Light and airy, with the puffed up edge a 24 hour ferment gives you.
No two day plan
No mixing, no kneading, no starting on Thursday for a Saturday. Take them out in the morning and they are ready by the evening.
Take out what you need
Every ball is frozen and sealed on its own. Four people round on Friday, take out four and leave the rest.
The same, in any oven
One recipe, a spiral mixer and a 24 hour ferment, so every batch behaves the same. Ooni, Gozney, Roccbox or a stone in the kitchen oven.
Defrosting
How to use
Take out what you need and leave the rest in the freezer. There are two ways to defrost them.
6 to 9 hours
Left at room temperature
Out of the freezer in the morning, ready to stretch by the evening.
Overnight, then 2 to 3 hours
In the fridge, for more flavour
Defrost overnight in the fridge for a bit more flavour, then take them out 2 to 3 hours before you stretch.
Stretch them at room temperature
Cold dough will not stretch properly. It springs back into the middle as you work it. If that happens, leave it a bit longer.
Leave them in the bag
Keep each ball in its bag until you are ready to bake. Adding a little flour or semolina to the bag helps them come out without tearing.
Keep frozen at -18°C or below. Once defrosted, do not refreeze.
From Jim
Perfection over time
I became obsessive over dough for several years. I followed hundreds of different tutorials and learnt there is no perfect way to make dough, everyone does it differently. But given what I learnt I found a method that worked for me, was consistent, and produced amazing tasting pizza again and again.
The problem was that making dough was tough, tiresome, and it didn't last long in the fridge. So I invested in a spiral mixer, which took away a lot of the manual work and the inconsistencies, and I tested freezing batches with a variety of different methods until I found out what worked.
Today I offer those dough balls frozen and delivered locally, alongside the frozen pizzas that go out to farm shops and butchers, and the occasional pop-up.
FAQ's
When do I need to order by?
Order by the end of Monday for delivery that Wednesday. After Monday the next available Wednesday is the following week.
We make to order rather than keeping stock sat in a freezer, so the dates you can pick are the ones we are running.
Where do you deliver?
Anywhere within 10 miles of Stourbridge, by us. Delivery is £3.50 on orders under £50, and free at £50 and over. Pick your Wednesday and a rough time when you order.
How do I defrost them?
Either leave them at room temperature for 6 to 9 hours, or defrost overnight in the fridge and take them out 2 to 3 hours before you stretch. Stretch them at room temperature, cold dough will not stretch. There is more detail further up this page.
What size pizza do they make?
Each ball is 280g, which is the right weight for a 12 inch Neapolitan base. The eight ball starter pack works out at £3.00 a ball, 15 at £2.00 a ball, and a box of 30 at £1.67 a ball.
I have never stretched dough before
You will be fine! Watch a few YouTube videos and just make sure that the dough is around room temperature before stretching. Too cold and it will just spring back and work against you. If you have any questions just get in touch via the chat box.
What are the allergens?
Contains WHEAT (GLUTEN). May also contain SOYA and MUSTARD. We cannot offer a gluten free dough. Made in a home kitchen where wheat, milk and other allergens are handled. If you are unsure, email jim@papijimspizza.com before you order.