Buy Pizza Dough Online

Our handmade, all-natural pizza dough is made with only the finest ingredients and is guaranteed to give you the perfect crust every time. Whether you're a seasoned pizza chef or just starting out, our dough is easy to work with and produces delicious results.

buy pizza dough online

New York City Pizza dough is made fresh to order and is shipped directly to your door, so you can enjoy the taste of New York City pizza anytime, anywhere. So why wait? Order now and discover the difference that authentic, handcrafted dough can make. Your taste buds (and your friends and family) will thank you!

Whether you are a distributor, whoelsaler, restaurant or catering company ensuring the quality of food you serve is paramount to your success. Let us help you save time, costs and labour by preparing consistently great tasting pizza dough, every time.

Making exceptional pizza just got even easier! Our 25 pack of frozen sourdough dough balls are made with the finest quality ingredients using our own 60% hydration recipe. Each dough ball weighs 250 grams, perfect for a 12" pizza.

Choose Virtue Pro if you:Are a confident pizzaiolo and like playing around with techy stuff like higher hydration and cold fermentation, orLike planning ahead and being organised orAre planning a large event and have limited fridge space during the day, orJust want the most authentic sourdough pizzaChoose Sourdough Blend if you:Are a little less experienced and want the easiest to use dough to use,orAre a bit more off the cuff, want quicker action and an easy life, orAre looking to spend a little less and still get superb sourdough pizzaChoose for Premium if you:Prefer the slightly lighter taste and texture of regular dough over sourdough, orAren\u2019t fussed with the nutritional & digestive advantages of sourdough, orAre simply after a great pizza for the best priceReady To Order? Visit Pizza Dough Shop to order!"}},"@type":"Question","name":"How are the doughballs packaged?","acceptedAnswer":"@type":"Answer","text":"Virtue pizza dough balls come frozen and in a freezer safe bag within an insulated box. Instead of using regular ice packs, we use \u201cdry ice\u201d which super-cools the package and ensures the doughballs arrive completely frozen with no sticking issues.","@type":"Question","name":"How much freezer space do the doughballs need?","acceptedAnswer":"@type":"Answer","text":"Each 250g frozen doughball takes up about the same space as a slightly squashed tennis ball, an un-squashed McMuffin, or around 0.3 ltrs. in freezer terms \ud83d\ude0a","@type":"Question","name":"How soon can I have delivery?","acceptedAnswer":"@type":"Answer","text":"We deliver frozen goods Wednesday \u2013 Friday across the majority of mainland UK, except some of Northern Scotland and you can choose your preferred delivery day at the checkout.\u00a0See all delivery info and available postcodes here: Delivery Info","@type":"Question","name":"Do you deliver to my postcode?","acceptedAnswer":"@type":"Answer","text":"We deliver just about anywhere in mainland UK, apart from some of Northern Scotland.Please check our Delivery Info page for your postcode!\u00a0","@type":"Question","name":"Do you have any discount codes for first orders?","acceptedAnswer":"@type":"Answer","text":"Yes \u2013 you can use new10 discount code for first orders to get 10% off your first basket! You will also earn \u00a35 worth of loyalty points on your account for use next time."]}Join Our Newsletter!Continue learning and stay in touch with all the news from the Virtue community.

The ideal pizza varies from eater to eater, but generally, pizza dough should be doughy on the inside and crisp on the outside once baked. It should rise enough for a toothsome bite and a holdable crust on the edge. It should turn golden brown on top and on the bottom when baked. Its flavor should be neutral enough to accommodate any desired toppings but should still taste bready and well-seasoned.

To test the best store-bought pizza doughs, we used our recipe for cast-iron skillet pizza with fennel, sausage and garlic as a guide. We baked each pie in a cast-iron skillet for consistency. First, we added olive oil to the warmed skillet and swirled to coat. Then, we placed the pizza dough on the skillet, coaxed it to the edges and cooked it on the stove over medium-low heat for about 3 minutes to start the browning process. Finally, we added store-bought pizza sauce and shredded mozzarella cheese to the top, transferred the skillet to the oven and baked until the crust turned golden and the cheese was bubbling. (Cook times and temps varied from dough to dough, so we took package instructions into account.)

We use this dough as the basis for our delightful thin-crust pizzas, but it's considerably more adaptable than that. For pizza, we recommend rolling it out to 12" to make a pie that serves four. Roll it out in smaller discs and you can use them fresh out of the oven for steaming hot-filled wraps. Keep the leftovers for cold cut wraps later in the week, or cut them into wedges to dip into hummus.

Pizza crusts, whether fresh or part-baked, will tend to have a slightly shorter shelf life than dough. The latter can last for about nine months in the freezer. Once stretched into crusts, however, the shelf life is more like six months.

And if the packaging is transparent, take a close look at the surface of the dough. You want to avoid dough that has lots of bubbles on the surface. These will have been formed by gases escaping from the dough, and are an indication that it may be over-proofed.

If you want to mix things up, there are other options besides dough for your pizza base. Flatbreads and tortilla wrap both works brilliantly. Flavored flatbreads, like those with tomato and garlic, add an extra dimension to the taste. And the lighter base means you can fit in more pizza!

Barbara is an enthusiastic food-exploring person that goes through different culinary experiences. She got inspired by creating a pizza blog post after she tasted one of the best-selling pizzas in Toledo.

Let dough thaw (covered with sprayed plastic wrap to keep it from sticking to dough) for 2 to 4 hours. Actual time depends on the temperature of your kitchen. When thawed, carefully remove plastic wrap. Prepare and bake according to recipe directions.

Place in your refrigerator 6 to 12 hours to thaw (covered with sprayed plastic wrap to keep it from sticking to dough). Carefully remove plastic wrap. Prepare and bake according to recipe directions. This method enhances flavor and can be done overnight.

The coziest dinner just got easier. Make your favorite pot pie filling (save even more time by using pre-cooked chicken), then top the pie pan or casserole dish with rolled out pizza dough and bake until golden.

Make this classic pizzeria snack at home by rolling out the dough into 1-inch strips, tying each into a knot, then brushing in a mixture of minced garlic, dried herbs (like parsley or oregano), and melted butter.

One of my favorite traditions with my roommates in college was ordering cheese bread and eating it sitting on the floor of our dorm. Channel this experience yourself by rolling out pizza dough, brushing it with melted butter, and piling it with a thick layer of low-moisture mozzarella cheese. Bake until the cheese is melty, and just wait for that cheese pull.

Roll out pizza dough into circles, fill the center with ricotta and shredded mozzarella or grated parmesan, marinara, and maybe pepperoni or vegetables. Fold the dough into a half-moon, brush it with oil or egg wash and slit the top to let steam escape, then bake until golden.

You can totally use pizza dough in sweet recipes as well, like a quick fruit tart. Roll out the dough on parchment and sprinkle it with sugar. Toss chopped fruit like apples or peaches (or smaller whole fruit like berries) with more sugar, a pinch of salt, and a bit of lemon juice and flour, then pour into the center of the dough. Fold over the edges to form a 2-inch crust, then bake the tart until golden and bubbling.

If you're like most people, you probably don't love making your pizza dough. It can be confusing and time-consuming, not to mention that it can often be a bit of a disaster. But if you're looking to up your pizza game, bagged pizza dough is the way to go.

Bagged pizza dough is a quick and easy way to make pizza perfect for busy nights. This dough is prepped in a bowl, so you need to mix it, shape it into a ball, and let it rest before using it to make your pizza.

Whenever you buy a pizza dough package, make sure you follow a few basic instructions to get the best results. If you want to jump straight into buying a pizza that comes with everything included, try authentic Margherita pizza right from the comfort of your own home!

When you make a delicious homemade pizza at home, preparing the pizza dough in advance rather than immediately before baking it is best. This will reduce the amount of time required for the baking process.

The dough should be as wet as possible but still be workable. When the dough is too dry, you can add a tablespoon of water at a time until it reaches the proper consistency. But keep in mind that the wetter the dough, the stickier it will be and harder to work with. A good ratio is about 65% water to total flour. For more information on the percentages, read this article.

Rather than re-making the dough for every single pizza you have planned, you should consider making more. By doing this, you will not only be able to save dough, but you will also have more options when it comes to creating your pizzas.

If the dough is not refrigerated properly, it can develop a freezer burn, which will affect the flavor of the finished product. If you don't want to deal with freezer burn, simply take the dough out 30 minutes before baking.

In addition, the more toppings you put on your pizza, the longer it takes to cook. This results in burnt or undercooked toppings. To avoid this, you should stick to toppings low in oil. For example, you can use less olive oil if using nduja. 041b061a72