Pizza Dough, Set of 4
- Online Only
- Vendor Shipped
With a batch of pizza dough by master pastry chef Jean-Yves Charon stashed in your freezer, from-scratch, pizzaiolo-quality pies can be at your fingertips any night of the week, no take-out required. Simply thaw, shape the dough and add your favorite toppings—like fresh mozzarella and basil for a classic Margherita—and bake. The dough yields a crust with a crisp exterior and a soft, chewy interior.
- Four 12-oz. dough balls; 3 lb. total.
- Shipped frozen.
- Made in USA.
- Use & Care
The pizza dough was shipped frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands. Upon receipt, store the pizza dough in the freezer where it will keep up to 6 months frozen.
Place a frozen pizza dough round on a parchment-lined baking sheet and cover with plastic wrap. Transfer to the refrigerator and let the dough thaw and rise, about 20 hours. Preheat an oven to 500°F. If desired, place a baking stone in the oven to preheat. Transfer the dough to a lightly floured work surface and roll out into a 12-inch round. Add the toppings of your choice. If using a baking stone, transfer the pizza to the preheated stone. If not using a stone, return the pizza to the parchment-lined baking sheet and transfer to the oven. Bake the pizza for about 12 minutes. Let cool for 5 to 10 minutes before serving.
- Enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, olive oil, salt, dough conditioner (roasted corn flour, inactivated yeast, malted wheat flour, enzymes, wheat flour), yeast.
To ensure freshness, perishable items are shipped via 2-day delivery from the supplier and are not eligible for rush shipping. Please allow one to two weeks for delivery.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.