One Dough Ball makes two 10 inch thin crust pizzas. These pizzas are not your typical pizza. They are thin, crispy and full of flavour. They are fermented for 24 hours for easy digestion and highest nutrition. The dough can be frozen for up to 4 weeks; defrost in the refrigerator prior to baking. Refrigerated dough is less sticky and easier to work with than dough at room temperature so we recommend using it straight out of the fridge.
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fermented stone ground red fife flour, water, olive oil, raw honey, salt, yeast