INTRODUCING

THE PIZZA KIT

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PIZZA DOUGHS

PIZZA ESSENTIALS

DOUGH INSTRUCTIONS

  • If your dough comes in a sealed proofing tub

    1. Remove the tub from the freezer and keep the lid on.
    2. Leave at room temperature (ideally 18–25°C / 64–77°F) for minimum 12 hours, or
    3. For better flavour and structure, cold-ferment in the fridge for up to 72 hours, then bring to room temperature for 2–4 hours before use.
    4. Your dough is ready when it has noticeably expanded and is nearly touching the lid.

  • If your dough does NOT come in a proofing tub

    1. Remove frozen dough balls from their packaging.
    2. Lightly oil or flour a dedicated proofing tray, dough box, or lidded food-safe container. Space the balls apart to allow for expansion.
    3. Cover loosely with a lid, plastic wrap, or damp cloth to prevent drying.
    4. Proof at room temperature (18–25°C / 64–77°F) for minimum 12 hours, OR cold-ferment in the fridge for up to 72 hours.
Sourdough