Frequently Asked Questions


We offer our classic pizza dough balls, sourdough . All taste great but have slightly different tastes.


100%, but make sure your oven is at its highest setting. It cooks perfectly and will taste as good as a pizza you’d expect in a good restaurant. We know , because we also supply some wholesalers and restaurants!

At the moment we dispatch once a week on Thursday for guaranteed delivery by 12 noon on Friday. As long as you have placed your order by 11:00 am on the Wednesday of the same week.

Yes, we recommend the pizza stone for a better result and heating it in the oven for an hour before you’re baking and steel takes just 30 minutes to heat up. Both will give you a very good result.

We use DPD for home customers and trades which order by case. For larger orders for trade we use a pallet service by a temprature controlled company.

You can re-freeze the dough with no effect to the end result. Re-freeze the balls in the bag they are delivered in making sure if there are some partial defrosting on some dough balls that they are not stuck to each other. Always make sure that the bag is folded and close so it prevents the dough balls getting freezer bites! To ensure the dough is in its best condition to cook just follow the steps below:

  1. For a cold defrost ,remove the dough the day before you plan to bake and place it in the fridge in an air-tight container. The next day, remove the dough from the fridge, place it somewhere warm, around 19 – 21ºc is ideal but not in direct sunlight. Keep it covered to stop it drying out.
  2. For a room temprature defrost ,you may find it easier to remove it from the bag while it’s frozen, placing it in a bowl and cover with clingfilm. It will grow in size through the day as it relaxes and warms up. This can take around 4 – 5 hours depending upon the temperature of your room.
  3. Watch our short tutorial video on stretching your dough on our website or facebook page when you’re ready to bake.