Ready Made neapolitan pizza dough balls & Pizzas
Follow these 3 easy steps to success
Step 1
Step 2
Step 3
This is the most important step. DO NOT rush this step! Remove your Dough Dorks ready made Neapolitan pizza dough balls from the freezer, leave it on the side with the lid on,[keep it out of direct sunlight], let it defrost, bring it up to room temperature, 18 to 20 degrees, your dough will relax and grow more. This is key to getting more air in your pizza dough. Now remove the lid and let it sit again for 10 minutes or so, and generously sprinkle flour on the top of your dough ball, using your fingers, gently peel the dough ball away from the side of the pot, using the flour to help release it, turn it upside down and and again generously sprinkle flour, move on to step 2... hand stretching your Neapolitan pizza dough balls
1. Prepare your workspace: Lightly dust your work surface with fine flour (many use flour or semolina). 2. Dust and flip: place your Dough Dorks Neapolitan pizza dough balls seam-side down on the floured surface. Press the top gently to form a flat disc about 5–6 inches across — but keep a thicker rim around the edge (about 1 inch wide). 3. Start pressing the air outward: Using your fingertips, press from the center of the dough outward in gentle, circular motions. The goal is to push the trapped gas toward the edges, which creates that classic puffy, airy crust. Rotate the dough as you go to keep it even. 4. Lift and stretch: Once it’s about 7–8 inches, pick up the dough and lay it across the backs of your hands or knuckles, letting gravity help stretch it. Gently rotate the dough as you stretch, letting it drape and widen evenly. Avoid pulling or tearing — let the dough’s elasticity do the work. 5. Finish the shape: Place the dough back on the surface, give it a final round of gentle stretching to reach 10–12 inches across. Check that the center is thin (around 2–3 mm) and the edges are still puffy and full of air. 6. Ready to top: Move quickly to add toppings — traditionally just crushed San Marzano tomatoes, mozzarella, basil, and a drizzle of olive oil. Avoid overloading; Neapolitan pizza is light and fast-cooking.
1. Cooking Neapolitan Pizza in a Conventional Home Oven using your Dough Dorks authentic Neapolitan pizza dough balls Setup: Pizza stone or steel: Place a pizza stone or baking steel on the top rack or the second-highest rack — this helps mimic the intense heat of a real pizza oven. Preheat time: Preheat your oven to its maximum temperature (usually 250–290°C / 480–550°F) or maximum temperature for at least 45–60 minutes so the stone or steel gets ripping hot. Cooking Steps: During the last 10 minutes of preheating — this creates an overhead blast of heat to puff and char the crust. Prepare your pizza on a floured peel or parchment paper. Launch the pizza: Slide the pizza onto the hot stone/steel. If you’re using parchment, remove it halfway through the bake (when the dough firms up) to let the bottom crisp. Cook for 5–7 minutes or until golden. Rotate halfway through if your oven has hot spots. Pro tips: For extra heat, you can heat a cast-iron pan or steel plate on the stovetop and slide the pizza onto it, then finish under the broiler. A baking steel will give a crisper, darker bottom than a stone. Don’t overload with toppings — home ovens don’t evaporate moisture as fast as wood-fired ones. 2. Cooking in a Pizza Oven (Wood-Fired or Gas-Fired) Temperature: Ideal baking temp: 430–480°C (800–900°F). The pizza cooks in 60–90 seconds flat. Steps: Preheat the oven until the floor is around 430°C (800°F) and the dome is 480–500°C (900–930°F). You can test the floor with an infrared thermometer — this ensures proper leopard spotting and oven spring. Clean the deck: Brush off any ash or flour before launching the pizza. Launch the pizza: Slide the pizza onto the stone or deck near the mouth of the oven (not too deep, where the heat is too fierce). Rotate frequently: After 20–30 seconds, use a turning peel to rotate the pizza 90° every few seconds to brown evenly. Remove after 60–90 seconds: The crust should be puffed, lightly charred, and soft — not crisp like a New York slice. Pro tips: Keep the flame rolling but not roaring — too much direct flame burns the toppings before the base finishes. Use well-seasoned hardwood (if wood-fired) or medium flame (if gas). Never flour the peel with too much flour — it burns at high temps and can leave a bitter taste.
Neapolitan Pizza dough balls From Our Wood Fired Pizza Oven
Dough Dorks Pizza Lovers
"That dough is something else, so soft, easy to stretch and puffs right up amazing i'm gonna become a Dough Dork for sure"
Ingrid B.
Best I've ordered online, streches well full of air, so soft, I could have had 2 or 3 I didn't get bloated at all, great find, I will be ordering again ASAP
Lilly F.
"Wow that dough is so soft easy to work with not sticky holds up well under heat came out fantasic in my ooni best pizzas I've made, rest assured you have a customer for life, I genuinely can't wait to make my next pizza"
Dean C.
"Just simply amazing, seriously best Neapolitan pizza dough balls I've had ”
John D.
The Passion Behind Dough Dorks
At Dough Dorks, our mission is to make homemade pizza accessible and enjoyable for everyone - but with a taste that beats any takeaway and rivals the best pizzerias. Our restaurant-quality, ready-made Neapolitan pizza dough balls let you create incredible results right at home.
Our ready-made Neapolitan pizza dough balls are double-fermented for 48 hours, giving them a light, airy texture and a crisp, golden crust when baked. Whether you're baking in a home oven or firing up a wood-fired pizza oven, you’ll get perfect results every time.
We take pride in crafting authentic Neapolitan pizza dough balls, made with care, passion, and a touch of obsession. Each batch goes through meticulous testing - and plenty of tasting - to ensure you get the very best.
Whether you crave a classic Margherita or a daring gourmet creation, Dough Dorks has you covered.
You can buy our ready-made Neapolitan pizza dough balls or Neapolitan Pizza from a wood-fired pizza oven and enjoy fast, reliable delivery across the UK.
Join me in rediscovering the joy of making pizza the right way - with premium, handcrafted dough that’s ready when you are.
PLEASE NOTE: We're a small family business passionate about authentic pizza. Every Neapolitan-style dough ball is handmade to order, using only the finest ingredients. We also supply our dough to caterers and restaurants, so rest assured you’re in expert hands.
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Trust The Crust
We only use premium Italian flour in our mix
We only use fresh yeast to ensure a better fermentation
We use the highest grade filters for our water and Ice
We use the finest itilian olive oils for our signature crust
the end results are the perfect Neapolitan pizza dough balls
Hire Us & Our Bespoke
Portable Wood Fire Oven
Make your special occasion unforgettable with our bespoke portable wood fire oven. Perfect for parties, corporate events, and celebrations. we only use our authentic Neapolitan Pizza Dough Balls.
Professional-grade portable wood-fired pizza oven
Authentic wood-fired flavour
Perfect for events of all sizes