Sourdough Shipping Questions

WHAT HAPPENS AFTER YOU PLACE AN ONLINE ORDER:

  • All orders are shipped out on Monday's and Tuesday's. 

  • While we can't guarantee exact shipping times we can give you a good estimate. All of our online orders are shipped 2-day express via UPS.

  • Your order will arrive in an insulated foam container. Each container is packed with dry and ice and your Sourdough Pizza Dough. (Dry ice may have dissipated upon arrival).

  • Once your order ships, you'll receive a tracking number via email. You can use this number to track your package on our website or the carrier's website.

  • The bottom line is we want you to be 100% satisfied with your Sourdough Pizza Order. If, for any reason, you are not satisfied, please contact us and we'll make it right.

Pizza Dough Questions

Find answers to common questions about your Sourdough Pizza Dough

  • Each dough ball is 10oz, and is perfect for making 10-12 inch pizzas.

  • Nope! We took all the hassle out of pizza night. Each Sourdough Pizza Dough ball is 10 oz., perfectly portioned to make 10-12 inch pizzas.

  • Our Sourdough Pizza Dough undergoes a fresh to frozen process, helping to lock-in both freshness and an extended shelf life. We recommend using your dough from the freezer within 90 days of receiving it.

  • Yes! Scroll down for more helpful tips and tricks

  • It is not recommended to refreeze the dough after they have been thawed.

  • We recommend that thawed dough is kept in an air-tight container in the fridge. It can and should be used within 5 days.

  • Yes! Though Sourdough is best cooked in a high-heat oven, kitchen ovens at a temperature of 400° F or greater will produce incredibly delicious pizzas. For optimal results, we recommend preheating and baking on a pizza stone.

  • Dough Scraper

    A dough scraper is a versatile kitchen tool designed with a flat, usually rectangular, metal or plastic blade attached to a handle. Its primary purpose is to efficiently gather, cut, and manipulate dough during the baking, ensuring minimal waste and precise handling.

    Stainless Steel Mixing Bowl

    A stainless steel mixing bowl is a durable kitchen essential characterized by its corrosion-resistant and easy-to-clean properties. Ideal for holding your Sourdough Pizza Dough while it proofs.

    Pizza Peel

    A pizza peel is a long-handled tool, typically made of wood or metal, designed to transfer pizza in and out of a hot oven with ease. Its flat, thin paddle-like surface allows for a smooth transition, ensuring pizzas slide effortlessly onto and off of baking surfaces for a perfect crust every time.

Dough Handling Tutorials

Instructions for your Dough

  1. 1
    DELIVERY: Your Sourdough Pizza Dough will arrive fully frozen or partially frozen. Each container includes (10) 10oz Sourdough Pizza Dough Balls.
  2. 2
    UNPACKAGE: Once you receive your Sourdough Pizza Dough box, remove your frozen dough packages and place in the freezer for storage. Continue to step 3 if you are planning to make your pizza within 24 hours.
  3. 3
    DOUGH PREP: 24 hours prior to making your pizza, remove dough balls from the freezer and, keeping them in their bags, space out 1” apart on a large tray or proofing container. Place the tray in the fridge and defrost.
  4. 4
    PROOFING: Once thawed, remove dough from fridge and remove from plastic packaging. Let rest at room temperature in covered container for 6-8h hours prior to pizza making. Ideal dough temperature should be 60-65 °F. Seasonal temperatures may affect the time.
  5. 5
    PREHEAT OVEN: Prior to handling the dough, preheat your conventional oven to 475°F to 500° F or 700° F for an outdoor/pizza oven.
  6. 6
    DOUGH HANDLING: When ready to make your pizza, sprinkle counter top with flour and carefully remove your pizza dough from container. Coat each side of the dough with a generous amount of flour. Press out your pizza dough into a 12” circle on your floured counter top or toss it like a pro. Have fun with it!
  7. 7
    TOPPINGS: Place your stretched pizza dough onto your counter top. Top your pizza with sauce and your ingredients of choice. Pro Tip: Don’t overload your pizza with too many toppings. Easy does it.
  8. 8
    COOKING: Carefully place your topped pizza onto a pizza peel and transfer your pizza into your oven. If using a conventional oven, 7-10 minutes on a pizza stone at 400°F to 500° F. If using an outdoor/pizza oven, 3-4 minutes at 650-700° is ideal.
  9. 9
    ENJOY: Congratulations, your homemade Sourdough Pizza is ready to eat.