Neapolitan Dough Balls
Neapolitan Dough Balls
Our Neapolitan Dough Balls are made using the finest Italian high-gluten flour. They are meant to be used in ovens with an internal temperature of 600oF or higher. Finished dough will be crispy yet tender.
Storage & Thawing
Keep frozen until one day prior to use. Place desired number of dough balls on a lightly oiled sheet pan or dough ball tray, spray or brush lightly with oil and cover with plastic film to prevent drying. Place in cooler for up to two days under 34-45°F refrigeration. Upon thawing and at least one hour prior to use (two hours for larger dough balls), remove dough balls from cooler, keep covered and allow to rise to room temperature before forming. They should be soft and pillowy. Refrigerate once proofed.
Take & bake
Shape dough with sheeter, dough press, rolling pin or by hand and place on a peel dusted with cornmeal, a screen or an oiled pan. In addition, a rolled edge can be formed if desired. To reduce bubbling in the oven, dock the crust with a hand docker before topping it.
Dough will perform best ovens capable of reaching temperatures of 600oF or higher. Temperatures are guidelines and will vary based on oven performance and the product being made.
Related
Products
Other
Blogs
