Pizza Kit (Frozen)

What's inside the box (all ingridients come vacuum sealed):

- 1 frozen fresh pizza dough

- red pizza sauce

- shredded mozzarella cheese

- sliced pepperoni

Freshly baked pizza must be eaten as soon as it comes out of the oven and not to be frozen.

Toppings: Although all toppings are welcome, we recommend not overloading your pizza with multiple toppings and keeping it light to ensure proper cooking.

Defrosting Dough: Open a vacuum sealed bag and place a frozen pizza dough ball inside oiled airtight container.  It is best to defrost it overnight in the refrigerator.  During the day of baking, take the dough out of the refrigerator 4-6 hours ahead. It is important to ensure that the dough reaches internal temperature of and is soft to be stretched.

Note: We recommend using Semolina flour to drench an uncooked dough, and to dust your pizza peel to prevent the dough from sticking and burning.

About our Napoleta Dough:

Neapolitan pizza is the the round pizza, roughly between 8-10” in diameter,  and characterized by a soft, thin dough with high edges.

According to the Associazione Verace Pizza Napoletana rules (AVPN), the genuine Napoletana pizza dough consists of wheat flour, traditionally double zero, 00, fresh yeast or brewer's yeast, salt, and water. The dough is always fat-free and sugar-free. The regulations specify that the dough must be made primarily from a medium-strength (W-value of 250–320; 11–13.5% protein), finely ground 00 flour, with no more than 20% of the flour being strong flour. (W value above 350).

The dough must be kneaded by hand or with a low-speed mixer. After the rising process, it must be formed by hand without the help of a rolling pin or other machine and may be no more than 0.25 cm in height. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F but no higher than 537 °C (1.000 °F)) oven. When cooked, it should be soft, elastic, tender, and fragrant.

Our dough is made with Caputo double zero flour, including 50% biga.  Biga is made with flour, water, and fresh yeast, then stays at the room temperature for 1 hour, and in the refrigerator for another 24 hours.  Afterwards, we mix more fresh flour, yeast, water, salt, and EVOO (extra virgin olive oil). We let our bulk dough ferment at a room temperature for approximately 4-6 hours and place it in the refrigerator for another 18-20 hours.

Finally, we shape each dough ball weighing between 260-269g. (9.17-9.49oz).  We place shaped pizza balls into airtight containers and let them ferment for an hour at room temperature, and then we place them into the refrigerator for another 24 hours.

During the day of baking, we take the dough out of the refrigerator 4-6 hours ahead. It is important to ensure that the dough reaches internal temperature of and is soft to be stretched.

Question: Can I use your dough for any other types of pizza?

Answer: Absolutely.  Make sure to do defrost it to the recommended temperature above and you can stretch it by either hand or rolling pin and cook it inside your home oven.  Make sure to pre-heat it.