Galaxy Desserts Pizza Dough, Set of 4
Pizza DoughExclusive Internet Only
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.
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.
To ensure freshness, perishable items are shipped overnight from the supplier and are not eligible for rush shipping. Please allow one to two weeks for delivery.
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At Williams-Sonoma, we take great pride in the quality and craftsmanship of our products. If, within 90 days, you are not completely satisfied with your purchase for any reason, please return the item for an exchange or refund of the merchandise value. View Full Return Policy.
- 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.