FAQ & Shipping

Shipping

Every order ships in an insulated liner packed with dry ice, Monday through Thursday, so nothing sits in a depot over a weekend. Vacuum-sealed and frozen solid the moment it leaves us.

Storage

Dough balls keep for up to 9 months in the freezer, and 3 days in the fridge once thawed. We don't recommend refreezing dough that's fully thawed.

Autoship

Every autoship order sends a reminder email a few days before it bills, with buttons to skip, delay, swap pack size, or cancel — no phone call or login required.

What's in the dough

Glyphosate-free organic bread flour, our own sourdough starter, filtered water, and sea salt. No commercial yeast, no dough conditioners, no preservatives, no seed oils.

How do I bake it?

Thaw in the fridge overnight or on the counter for about four hours. Flour a board, press from the center out, and it opens to a 13-inch round. Bake about 90 seconds at 850°F in a pizza oven, or roughly 8 minutes at 550°F on a steel in a home oven.

Still have a question?

Reach us anytime at hello@thedoughstandard.com.