Sourdough Pizza Dough Balls
One dough ball = one 13-inch pizzaReal sourdough crust, ready whenever you are. No seed oils, ever.
Naturally leavened. Sourdough. Real ingredients. 325g dough balls, naturally leavened with our own sourdough starter and made from glyphosate-free organic bread flour, filtered water, and sea salt. No commercial yeast, no conditioners, no oil. Frozen at peak and shipped overnight on dry ice. Each ball presses out to a 13-inch round. Keeps 3 months frozen,...
About This Product
Naturally leavened. Sourdough. Real ingredients.
325g dough balls, naturally leavened with our own sourdough starter and made from glyphosate-free organic bread flour, filtered water, and sea salt. No commercial yeast, no conditioners, no oil. Frozen at peak and shipped overnight on dry ice.
Each ball presses out to a 13-inch round. Keeps 3 months frozen, 3 days in the fridge once thawed.
What's in it and why: our sourdough starter replaces commercial yeast entirely and is what gives the dough its tang, chew, and easier digestibility. The glyphosate-free organic bread flour builds real gluten strength for an open, airy crumb. Sea salt paces the fermentation and rounds out the flavor.
Naturally leavened
Our own starter, matured over days — no commercial yeast, ever.
Frozen at peak
Vacuum-sealed and ready to thaw in minutes, no flavor lost to the freezer.
Total flexibility
Skip, swap, or cancel your subscription anytime — no phone calls, no hoops.
Four ingredients only
Flour, water, starter, salt. No seed oils — that's the whole list, nothing to hide behind.
Here's exactly what's in it, and why.
We don't publish the recipe, but we'll tell you exactly what's in the bag and why it's there — same commitment we make to every batch we ship. No seed oils, no additives, ever.
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.
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 crust.
Our sourdough starter
Naturally leavened over days, no commercial yeast — the source of the tang, the chew, and the easier digestibility sourdough is known for.
Filtered water
Hydrated just right to stretch thin without tearing, and to keep the crumb open once it bakes.
Sea salt
Paces the fermentation so the starter doesn't outrun the flour, and rounds out the flavor the long ferment builds.
Three ways to press it out
Same dough, three completely different pizzas. Here's where we'd start.
Classic Margherita
Press thin, crushed tomato, fresh mozzarella, basil after it bakes. High heat, minimal toppings — let the crust do the talking.
Pan-Style, Edge to Edge
Press into an oiled steel pan instead of stretching by hand. Cheese to the edges for a crisp, lacy crust all the way around.
Grilled Flatbread
Stretch it thin, grill it directly over the flame a couple minutes a side, then finish with toppings that don't need more heat.
Good to know
Can I change my pack size later?
Yes — swap sizes, skip a delivery, or cancel anytime from your account.
How is it shipped?
Frozen in insulated packaging with dry ice, straight to your door.
What if I don't like it?
30-day happiness guarantee — full refund on your first order.
Is this real sourdough?
Yes — naturally leavened with our own starter, matured over days. No commercial yeast, no conditioners, no seed oils, no shortcuts.
How many pizzas per ball?
One 325g ball presses out to a 13-inch round — a full pizza. Split it for two smaller or personal-size pies.
How do I thaw and bake it?
Fridge overnight, or about 4 hours covered on the counter. Flour your board, press from the center out, then bake — 90 seconds at 850°F, or about 8 minutes on a steel at 550°F.
Where do you ship?
The contiguous United States. Orders ship on dry ice, Monday through Thursday, so nothing sits in a warehouse over a weekend.