Pizza Dough Balls - manufacturers & suppliersPan Artisan

Dough Balls – Pizza

Standard Pizza Dough Balls

Our dough balls come in a range of sizes and can be used to make thin crust or deep pan pizzas, as well as various other dough-based products.

Available in cases of 100 x 110g, 100 x 120g, 60 x 185g, 90 x 190g (wood burning), 90 x 200g (Special), 80 x 210g, 60 x 240g, 35 x 270g, 48 x 280g, 30 x 340g, 36 x 400g, 20 x 453g, 20 x 510g, 20 x 560g, 20 x 560g.

Our Doughball range also includes sourdough in sizes, 190g, 200g, 210g, including our new 5% sourdough dough balls in sizes 210g.

Please ask if you are unsure as to which product is best for your operation.

Using traditional methods and an authentic recipe, combined with a secret process to make the handling of the dough ball easier, anyone can now address the growing trend for high quality pizza.  Like our standard Dough Balls, our Easy Stretch version are made from an original Neapolitan recipe.  They are manufactured using only the finest ingredients, with no artificial preservatives, flavours or GM products. They are low in fat and a have a salt content of less than 1%.

Download Dough Ball Brochure

Coeliac - No
Lactose intolerant - Yes
Vegan - Yes
Vegetarian - Yes


  • Dough Balls should be stored in a freezer at -18°C, until required


  • For best results place the dough balls in a tray, cover to prevent drying out and place in a refrigerator, (0°-8°C), for at least 12 hours
  • Should the surface become dry, lightly mist with water using a spray gun


  • Remove from the fridge 2 hours before use and bring to room temperature, allowing the Dough Balls to double in size
  • Once this stage has been reached, the Dough Balls can be used straight away, or returned to the fridge to keep stable until required
  • The traditional method of hand stretching produces the best results but a rolling pin can be used until the required size and thickness is achieved
  • When stretching or ‘pining out’ your dough, ideally use a mixture of 70% semolina flour and 30% white flour as dusting flour
  • Place the stretched dough onto a suitable sized pizza screen and spread pizza sauce onto the base, leaving 6mm from the edge
  • Sprinkle over a little grated cheese and then toppings of your choice
  • Remember to place cooked topping on first and raw topping last to ensure it is perfectly cooked. Finish with more grated cheese

Cooking times and temperatures will vary depending on the method and type of oven but cook until the cheese topping is golden brown. For food safety a core temperature of 75°C or above must be achieved for a minimum of 30 seconds.

Testimonial Image 2

Excellent sour dough, the flavour was very good and well received compared to our other pizza bases. The brioche dough balls made excellent burger buns. These dough balls (sourdough and brioche) are far better than any other product used.

Fergus Martin, Darwin College, Cambridge University