The Soft Wheat Dough Ball is designed to offer professionals the freedom to create various pizza styles, without having to manage dough production internally.
Made with fresh sourdough starter and flours from Molino Madre, it can be stretched to obtain a pizza in Neapolitan style, with a higher crust, or a thinner pizza, depending on the stretching technique.

Why Choose Our Dough Ball

• No need for dough mixers: ideal for small venues or businesses with limited space and equipment.
• More dough types: you can expand your offerings and provide different styles without having to produce multiple doughs internally.
• Never run out of dough: the availability of frozen dough balls allows for more flexible inventory management.
• Less reliance on the pizzaiolo: The dough preparation process is simplified, making the operation easier to organize.
• Easier staff management: the product helps standardize a significant part of the process.
• Ideal for small venues and chains: a particularly functional solution for formats that require consistency, simplicity, and replicability.
• Customizable result: the final pizza depends on the stretching, allowing the professional to define thickness and style.

Ease of Use

Thaw for 12/16 hours at room temperature in well-floured and covered trays.
Allow fermentation to complete for 3/6 hours, depending on the weight.

The dough ball is then ready to be stretched, topped, and baked.

Fewer equipment needs, less reliance on the pizzaiolo, more freedom, and greater service continuity.