How to Use Your Dough Balls
STEP ONE
Unbox & Count
Open the box and make sure you have all 12 dough balls.
Check the packaging for any damage and that the dough feels frozen and firm.
If a ball is soft but still cold, move it straight to the fridge. If any feel warm or sticky, don’t use them.
Decide how many you need for today or tomorrow and keep the rest in the freezer.
STEP TWO
Defrost
Prepare your dough trays with a light dusting of flour or semolina, or a little oil to stop sticking.
Remove the dough balls from the bag and palce on the tray with space between them so they can relax without touching.
Cover with a lid or cling film to keep them from drying out.
Put the trays in the fridge and leave the dough to defrost slowly overnight (around 12 to 24 hours). Keep them covered and don’t place anything heavy on top.
STEP THREE
Check Readiness
On the day you want to bake, take the dough balls out of the fridge. Gently ball them up with your hands to make them neat and round again. This makes it easier to stretch them into a circle later.
Leave them at room temperature, still covered, for 1 to 3 hours. They should become slightly puffy and soft to the touch.
Do the finger dent test by pressing gently. The dough should spring back slowly and leave a faint mark.
Look for a relaxed shape and a little more volume without collapsing.
If the dough still feels tight, let it rest another 20 to 30 minutes. If it has gone too slack, place it back in the fridge for 15 to 20 minutes.
STEP FOUR
Stretch, Top & Bake
Lightly flour your work surface. Gently press the dough from the centre outwards, leaving the edges thicker to hold the air and create the rim.
Work carefully and avoid pressing too much or overhandling the dough.
Add your favourite toppings to the prepared base, keeping it light so the dough cooks evenly. Then bake until the crust is golden and the cheese is bubbling.
For extra guidance, check out our Gino 5 Tops for Success.