Follow our Head Dork, Mike Fitzgerald, as he guides you through three simple steps to create a light, airy crust, effortlessly stretch your dough, and bake an authentic Neapolitan-style pizza at home.
Take your time with the dough, use gentle hands and keep the toppings light. The dough has already done the hard work — your job is simply to help it become pizza.
One Dough Dorks dough ball. Five simple moments. Scroll through the journey from frozen dough to a finished Neapolitan-style pizza.
Your dough arrives frozen and ready when you are. Keep it frozen until pizza night, then begin the transformation.
Leave the dough in its proofing pot until fully defrosted, soft and relaxed — ideally around 18–20°C.
Flour your surface, release the dough and gently hand-stretch it. Keep the air in the rim and leave the rolling pin in the drawer.
Add sauce, mozzarella and your favourite toppings. Keep it light so the dough can rise and bake properly.
A screaming-hot bake turns that same dough into proper pizza — puffed crust, charred edges and a soft centre.
Do not rush this stage. Proper defrosting gives you softer dough, easier stretching and a lighter crust.
Judge the dough by how it feels, not only by the clock. It should feel soft, relaxed and easy to move before you begin stretching.
Keep the trapped air in the rim and let gravity help you create a thin centre.
A rolling pin forces out the air created during fermentation and can leave the crust flat and dense.
Use the method that matches your oven. Option A is for a pizza oven; Option B is for a standard home oven.
Your Dough Dorks dough has already been fermented, portioned and prepared. Follow this guide, keep the toppings light and enjoy proper pizza at home.
