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Pizza Puck

Pizza Puck

This is a large sized portion of dough for your sourdough pizza base. Weighing at least 400g this will comfortably make a really large pizza or two modest ones! The dough will have completed its bulk prove and chilled for you, loosely knotted in a plastic bag and coated in olive oil, so the wild yeast slows down its activity. Whilst you stretch and dress it, and get it up to warm room temperature it will bubble and rise in 1-2 hours.


    UK grown and milled wheat flour (calcium, iron, niacin, thiamin), locally produced Titchwincle honey, rock salt, olive oil


  • What do you do with it?

    Upon collection you need to store this in the plastic wrapper at below 5 degrees c before you are ready to use it, or it will start to swell. Use within 3-4 days. When you are ready, allow one or two hours whilst it warms up to at least 25 - 30 degrees celsius during which time you can stretch and shape it using either oil, flour or semolina flour, dress it, add your toppings, and watch it start to puff then bake, very hot!

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