Romana Dough Balls – Method – Chefs For Foodies

Romana
Dough Balls

Freeze upon arrival

Defrost 24 hours before cooking

Allergens: Gluten

We hope you enjoy these Italian doughballs, guaranteed to create an exceptional pizza. We've included below our method of making a traditional pizza, with the authentic pizza base stretching method used in Italy.

Place your dough balls in the freezer as soon as they arrive. They may be slightly defrosted upon arrival. Don't worry! You can refreeze them and they'll still be the same amazing quality.

Remove from the freezer and place in the fridge overnight. The next day remove from the fridge 3 hours before cooking. Once out of the fridge, remove packaging and place in an airtight container with lid or cake carrier, lightly dusted with semolina. Let the dough balls proof at room temperature covered and spaced out 3cm apart.

If you want to use the dough balls the same day, put them in your fridge and remove 3 hours before cooking.

Ingredients:

Wheat flour, (Wheat flour, calcium carbonate, iron, niacin, thiamin) Water, Rapeseed oil, Suger, Salt, Yeast

Learn from the best tips
Watch this video How to take off from packaging, and ready to use

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Learn from the best: watch this video Pizza Masterclass how to shape your perfect pizza dough

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How to use your

Romana Dough Balls

There are two methods of defrosting dough balls – you can either defrost them overnight, or on the same day as you cook them.

Begin by removing the dough balls from the freezer and cutting the required number from the vacuum pack. Remove them from their packaging and place them onto a baking tray. Return any remaining dough balls back into the freezer, still in their vacuum packaging.

Prepare overnight by placing the tray in the fridge and leaving overnight. Once defrosted, take out of the fridge, dip them into a bowl of semolina (or plain flour, if you do not have semolina) and place them back onto the tray, spaced out a minimum of 3cm apart. Cover the dough with a clean damp tea towel to prevent it from drying out. Leave the dough balls to prove at room temperature for 1 - 2 hours before cooking.

Remove your dough balls from the fridge 3 hours before cooking, allowing them to warm to room temperature.

Pre-heat your oven to its maximum temperature – recommended between 270°C and 300°C. The hotter, the better!

Take the dough balls and stretch the dough by pressing with your fingers and pushing the dough out to the edges. Keep rotating, then very carefully stretch the dough over the backs of your hands into a pizza base shape of approximately 11 to 12 inches in size. If you find this authentic Italian method difficult, do feel free to use a rolling pin.

When your pizza base is ready, spread tomato sauce evenly over the top, leaving a border of dough at the edges for the crust. Add mozzarella and a drizzle of extra virgin olive oil, then evenly scatter basil at the centre of the pizza.

Transfer to a pizza stone or baking tray and cook for 6 to 7 minutes. Please be aware, cook 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.