Frozen Dough Balls
Your Dough. Your Stretch. Our Formula.
Frozen dough balls for pizzerias and food service kitchens that hand-stretch their own pies. Consistent weight, proven fermentation, and a formula built for professional volume.
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For Kitchens That Want Control
Some kitchens don't want a pre-baked shell — they want dough. Our frozen dough balls give you the flexibility to hand-stretch, shape, and finish your own pies while eliminating the labor and inconsistency of in-house dough production. Every ball comes out of our facility at the same weight, with the same fermentation profile, ready to thaw and proof on your schedule.
How It's Made
The Formula and the Process
01
The Flour
We use a high-protein bread flour selected specifically for its gluten development and extensibility. The protein content is calibrated to produce a dough that stretches without tearing — critical for hand-tossed and hand-stretched applications where the dough needs to hold its shape under tension.
02
Hydration and Mix
The dough is mixed to a hydration level that balances workability with the open crumb structure you want in a finished crust. Too dry and the dough fights you on the stretch; too wet and it loses structure in the oven. Our formula sits in the range that professional pizza makers recognize as right.
03
Cold Fermentation
After mixing, the dough undergoes a slow, cold fermentation before portioning and freezing. This extended rest develops the flavor complexity, the slight tang, and the extensibility that separates a well-fermented dough from one that was rushed. You can't replicate it with shortcuts.
04
Portioning and Freezing
Each ball is portioned to a consistent weight before freezing. Consistent weight means consistent yield — the same size pie, the same crust thickness, the same cook time, every time. The balls are frozen immediately after portioning to lock in the fermentation profile.
What Makes It Different
Not All Frozen Dough Is the Same
Fermented, Not Just Mixed
Most commercial frozen dough skips or shortens fermentation to reduce production time. Ours doesn't. The cold ferment is built into the process because it's what gives the dough its character.
Consistent Weight, Every Ball
Portioned by weight, not by eye. Your kitchen gets the same yield from every case, which means predictable food cost and consistent plate presentation.
Built for Hand-Stretching
The gluten structure is developed specifically for extensibility. The dough relaxes properly after proofing and stretches without snapping back — the behavior professional pizza makers expect from a quality dough.
Product Specs
Ready to Take Dough Production Off Your Plate?
Tell us about your operation — volume, pie size, delivery frequency — and we'll put together the right case quantities and schedule for your kitchen.
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