Step 01
How big we talkin’?
Each 10 oz dough ball makes one generous 12-inch pizza. Lightly oil a container, place in the dough balls, oil the tops, and cover with a lid.
Straight outta New York
How to prepare pizza dough
Crafted with all-natural ingredients and perfected for that light, airy crust with just the right crispy bite—our dough balls bring the soul of a New York slice straight to your kitchen.
How to prepare
Step 02
Proof like a pro
Let the dough thaw at room temperature (70–72°F). Allow 4–6 hours for it to double in size and proof to perfection.
Step 03
Stretch it out
Hand-stretch each ball into a 12-inch round base. Not ready to bake? Refrigerate the dough for up to 48 hours. When you’re ready, let it sit at room temperature (70–72°F) for 1–2 hours before stretching and baking.
Step 04
Add toppings
Don’t be shy—stack it high and hit the heat.
Bake
Pizza oven
Preheat to 700°F. Bake for about 3 minutes, turning every 10–20 seconds until golden and crisp.
Conventional oven
Preheat to your oven’s maximum temperature (450–550°F). Bake for 4–6 minutes, until the crust is beautifully browned.
Good dough, no drama
A few pro tips
Want to slow it down?
Proof in the fridge for 12–24 hours—perfect for hot weather.
Overproofed dough?
Just punch it down and let it rise again—it’ll be even fluffier!
Thawed dough
Refrigerate and use within 48 hours. At room temperature, bake or chill within 2 hours.