technical doughs · fresh sourdough starter · frozen

Artisanal quality.

frozen dough balls

High-quality technical doughs made with fresh sourdough starter. An innovative line for professionals who want to combine excellence with speed of service, without the need for specialized staff.

180g

minimum weight

600g

maximum weight

3

available types

Pasta madre fresca
Grammature personalizzabili
Altamente digeribile
Nessun personale specializzato
Grano tenero · Grano duro · Integrale · Tipo 1 · Multicereali
Pasta madre fresca
Certificazioni IFS & BRC
Pasta madre fresca
Grammature personalizzabili
Altamente digeribile
Nessun personale specializzato
Grano tenero · Grano duro · Integrale · Tipo 1 · Multicereali
Pasta madre fresca
Certificazioni IFS & BRC

the dough ball line

quality technical doughs

These doughs can enrich your menu with new pizza lines or serve as a single solution for restaurants, hotels, and chains seeking a consistent product without specialized personnel.

For pizzerias, bakeries, pastry shops

flours

The right flour for every professional
01
Do you run a pizzeria, a bakery, or a pastry shop? We have the right flour for you. One of our consultants will guide you toward the product best suited to your specific needs.
  • Pizzeria flours (Neapolitan, Roman, classic)
  • Bakery flours (bread, desserts, pasta factory)
  • Special lines (whole wheat, multigrain, sourdough)
  • Technical data sheets and usage support

For bistros, bars, delis, take-away

bases

The perfect base to simplify your work

02
Do you run a bistro, a bar, or a deli? We have the perfect base to simplify your work and improve service speed without sacrificing artisanal quality.
  • Small formats (pinsa, round pizza, tomato pizza)
  • Large formats (tray pizza, Roman focaccia, pala)
  • Regional specialties (pitta, wagon wheel pizza)
  • Customizable formats and international distribution

For restaurants, hotels, pizzeria chains

dough balls

Artisanal quality, industrial speed
03
Are you a foodservice professional looking to expand your offerings? Frozen technical dough balls combine excellence with speed of service without needing specialized staff.
  • Soft wheat, durum wheat, whole wheat, Type 1, multigrain
  • Custom weights from 180 g to 600 g
  • Fresh sourdough starter, highly digestible
  • Simplified instructions, guaranteed results
Soft Wheat Dough Ball
Soft Wheat Dough Ball
Discover the product
Durum wheat dough ball
Gluten-free dough ball
Discover the product
Whole Wheat Dough with Bran
Whole Wheat Dough
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tailored for you

customizable doughs and weights

These doughs can enrich your menu with new pizza lines or serve as a single solution for restaurants, hotels, and chains seeking a consistent product without specialized personnel.

180g

small pizza

220g

medium pizza

300g

classic pizza

450g

large pizza

600g

maxi

easy to use

how to use the dough ball

  • thaw the product
01
Thawing in the refrigerator (+4°C)

Let the product thaw for 4 hours at room temperature on well-floured trays, placing at least 12 dough balls per tray. Cover the trays so the dough remains moist. After these hours, place in the refrigerator for 12 to 48 hours. Before processing, let the product sit at room temperature for 1–2 hours. Stretch as desired, top, and bake at 350°C (660°F) for 3 minutes.

Thawing at room temperature

Let the product thaw at room temperature on well-floured trays, placing at least 12 dough balls per tray. Cover the trays so the dough remains moist. Wait 8–12 hours for proofing.

  • stretch and bake
02

Stretch the dough ball as desired and bake. No additional technical steps required: the artisanal quality is already in the dough. Bake at 350°C (660°F) for 3 minutes.

weights and fermentation
Larger weights require longer fermentation times. As a general rule: 3 hours for small formats (180–220 g), up to 6 hours for large formats (450–600 g).

ONCE THAWED, IF NOT USED, IT CAN BE STORED IN THE REFRIGERATOR FOR 48 HOURS.

STORAGE: IN THE FREEZER AT -18°C (0°F)
SHELF LIFE: 12 MONTHS

“A dough that carries within it all the quality of Molino Madre. You stretch it, you bake it, and the result speaks for itself.”

molino madre technical team

WANT TO TRY THE DOUGH BALL LINE?

LET'S TALK ABOUT YOUR PROJECT

One of our technicians will guide you in choosing the dough ball best suited to your menu and business. Customized weights, tailored formats, constant support.

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