Naturally leavened · Sourdough · Glyphosate-Free · No Seed Oils
Better pizza starts with a higher standard.
325g dough balls, naturally leavened over several days with our own sourdough starter and organic bread flour — then frozen at peak and shipped straight to your door, so real sourdough crust is always one press away.
325gPer dough ball
SlowNaturally fermented
100%Glyphosate-free flour
0Commercial yeast
0Seed oils
Sourdough Pizza Dough Balls
Pick a pack.
Packed on dry ice, ships Monday through Thursday
Keeps up to 9 months frozen, 3 days in the fridge once thawed
Vacuum-sealed and frozen solid the moment it ships
What's actually in it
Four ingredients. Nothing to hide behind.
We don't publish the recipe — but we'll tell you exactly what's in the bag and why it's there. No seed oils, no additives, ever.
Glyphosate-free organic bread flour
Higher protein than all-purpose, so the dough builds real gluten strength — that's what gives you an open, airy crumb instead of a dense, cracker-like crust. Certified organic, glyphosate-free, and unbleached, with no bromate or conditioners.
Our sourdough starter
Fed on organic bread flour. It's what replaces commercial yeast entirely — the slow fermentation is what gives you the tang, the chew, and the easier digestibility sourdough is known for.
Filtered water
Hydration is the difference between a dry, tight dough and one that stretches thin without tearing. We keep ours high enough to open up the crumb, low enough to still handle on a home counter.
Sea salt
Controls the fermentation pace so the starter doesn't outrun the flour, and rounds out the flavor the long ferment builds. That's the whole list — nothing else goes in.
Three moves between the freezer and the first slice.
- 1
Thaw
Fridge overnight, or four hours covered on the counter.
- 2
Press
Flour the board, press from the center out. Opens to a 13-inch round.
- 3
Bake
90 seconds at 850°F, or about 8 minutes on a steel at 550°F.
Why we do it this way
Sourdough isn't a shortcut. That's the point.
Naturally leavened dough can't be rushed — it takes days of slow fermentation to build the tang, the chew, and the easier digestibility that commercial yeast can't fake. We do that long fermentation before it ever reaches your freezer, so the only thing left for you to do is press it out and bake. No starter to feed, no proofing schedule to keep. Just the standard we hold every batch to.
How it stacks up
Not another frozen pizza brand.
Three ways to get to pizza night. Only one skips the trade-off.
Grocery Frozen Dough
- Commercial yeast, fast-rise
- Dough conditioners & preservatives
- Consistent, but flat flavor
From Scratch At Home
- Real sourdough — if you keep a starter
- Hours of feeding, mixing, proofing
- A whole afternoon, every time
The Dough Standard
- Real sourdough, naturally leavened by us
- Four ingredients, nothing else — no seed oils
- Ready to press in minutes
Questions worth answering before you buy.
How does frozen dough ship without thawing?
Packed in an insulated liner with dry ice and shipped Monday through Thursday. Transit time depends on your location. If a box lands soft, email hello@thedoughstandard.com with a photo and we send a new one.
Is this actually sourdough?
Naturally leavened with our own starter, fed on organic bread flour and matured over days. No commercial yeast, no conditioners, no seed oils.
What's in it?
Glyphosate-free organic bread flour, water, our own sourdough starter, and sea salt. That's the complete list — no seed oils, no additives — see the ingredient breakdown above for what each one does.
How do I manage autoship?
Every order sends a reminder before it bills, with skip, delay, and cancel buttons inside the email.
How many pizzas does one ball make?
Each 325g ball presses out to a 13-inch round — one generous pizza. Portion it smaller for a thinner crust or personal-size pies.
Where do you ship?
Currently the contiguous United States. Orders ship on dry ice, Monday through Thursday, so nothing sits in a warehouse over a weekend.
Do I need to feed a starter or do anything special?
No — we do the fermentation before it ever reaches your freezer. Thaw, press, bake. No starter maintenance, no proofing schedule.
What if I'm not happy with my order?
Every order is backed by a 30-day happiness guarantee. Email hello@thedoughstandard.com and we'll make it right.