Napoli STG
The ideal dough for authentic Neapolitan pizza — just flour, water, yeast and salt, for a soft, highly digestible base.
250g and 280g balls
Frozen Range
Our Pizza Dough Balls
Developed in Italy by dough & fermentation specialists.
Developed in a specialist Italian dough laboratory, where flour selection, hydration, fermentation and maturation are carefully managed to create the right structure, flavour and performance for each style of pizza. From classic Neapolitan to biga and Roman-style doughs, each recipe is developed for consistent results while leaving chefs in full control of shaping, topping and baking.
Specialist Dough Lab · Technical Support · On-Site Training · Custom Recipes
Cornice
A tall, well-aerated crust for contemporary or classic Italian pizza, matured with biga for 24+ hours — ideal for gourmet, raw-finished toppings.
250g, 280g and 300g balls
Leggero
A highly digestible dough for classic Italian, Roman-style and half-metre pizza, matured for up to 18 days with a poolish pre-ferment.
180g, 230g, 280g and 600g balls
Croccante
A thin, crispy dough for Emilian-style pizza — rolled with a pin or dough sheeter, also suited to fornarina flatbread.
160g balls
Tegamino
A Piedmontese, double-proved dough for pan-baked pizza, balancing crispness and softness — ideal for kitchen ovens and rich toppings.
200g and 280g balls
Teglia
The perfect dough for classic 30×40cm tray-baked pizza, with a crispy base and a soft, airy, melt-in-the-mouth crumb.
600g balls
Integrale
Made with wholemeal flour and coarse bran for a rustic, authentic flavour, rich in vitamins and minerals.
250g balls
Multicereale
Soft wheat flour enriched with wholemeal, rye, barley, sunflower and flax seeds for a rustic, nutrient-rich pizza.
300g balls
Nero
A vegetable-charcoal dough with a distinctive dark colour and a high, crispy, well-aerated crust — striking for gourmet presentations.
300g balls
Chetogenico
A low-carbohydrate dough — just 5g of carbs per portion — rich in fibre and protein, designed for keto and low-carb menus.
200g balls
View each dough baked and as supplied using the product thumbnails. Full technical sheets, handling instructions and sample availability are available on request. Get in touch.
Custom Dough Development
Built around your pizza, oven and operation.
Beyond our standard range, we work with our specialist dough laboratory to develop recipes around your target pizza style, flour profile, fermentation method, hydration, maturation, ball weight, oven and service model.
From biga, poolish and sourdough to long fermentation and organic options, doughs can be tailored to achieve the required structure, flavour and performance while maintaining consistent results across your kitchens.
Talk to us about a custom dough →Technical Support & On-Site Training
Supporting your team from dough to service.
Our technical team is available to support customers with dough handling, thawing, maturation, stretching, baking and oven setup.
For larger accounts and multi-site roll-outs, one of our specialist pizza technicians can visit your kitchen to train the team on-site, fine-tune preparation and baking procedures, and help establish a consistent working method across the operation.
Ask about technical support →- Storage
- Frozen at −18°C
- Packaging
- Cartons of approx. 8.4 kg · 80 cartons per pallet
- Order
- MOQ 1 pallet per SKU
- Customisation
- Recipe · Fermentation · Maturation · Hydration · Ball weight · Dough style
- Technical support
- Remote support and on-site training available for larger accounts and roll-outs
- Best suited to
- Professional kitchens shaping, topping and baking to order
Find Your Pizza Solution
Your Menu. Our Solution.
Tell us how you serve pizza. We’ll help you choose the right format, arrange samples and support your kitchen.
Request Samples