Gluten-Free
Dough Balls

Freeze upon arrival
Defrost 24 hours before cooking
Allergens: NONE

Ingredients: Water, Rice Flour, Potato Starch, Sunflower Oil, Potato Flakes, Sugar, Yeast, Salt, Thickeners: Hydroxypropyl methyl cellulose, locust bean gum; Emulsifier: mono and diglycerides of fatty acids.

How to use your

Gluten-Free Dough Balls
There are two methods of defrosting dough balls – you can either defrost them overnight, in the refrigerator, or the same day as you cook them, at room temperature.
Once defrosted, remove the dough balls you need from the vacuum pack. Remove them from their packaging, dip them into a bowl of gluten-free flour, and place them onto a container with lid, or a tray covered with a dump towel, until ready to cook.
Return any remaining dough balls back into the freezer, still in their vacuum packaging.
Leave the dough balls to prove at room temperature for 1 - 2 hours before cooking.
Pre-heat your oven to its maximum temperature – recommended between 220°C and 300°C. The hotter, the better!
Generously flour your work top. Take the dough balls and stretch the dough by pressing with your fingers, starting from the centre and slowly pushing out to the edges. Make sure there is always plenty of flour under your doughball, to avoid sticking. Gluten-free dough balls can be delicate, therefore we recommend finish stretching and shaping them with the use of a rolling pin. The size of the provided doughballs should be between 10 and 12 inches.
Transfer to a pizza stone covered with flour or baking tray covered with parchment paper, and cook for 6 to 7 minutes. Please be aware, cooking time will vary depending on oven temperature, so check the pizza frequently to avoid burning.
If you are using an Ooni or equivalent oven, cook for approx 60 seconds.