Pizza Dough (Pack of 1)

Raw pizza dough – the same one the Angry Paesano uses!

Want to be a Pizzaiola? Let us get you started with our own Neapolitan frozen dough balls! Now sold in packs of 1, simply remove the dough from the packaging, place it in a container with enough room for dough to double, place a tight lid on your container and let the dough stand for 8-10 hours at room temperature (22-24 degrees celsius). Now get ready to experience a delicious and fun time with your family and friends! Learn how to stretch your own pizza dough with our DIY video….

At Angry Paesano, everything starts with great dough.

1. Defrosting

The night before, place the dough in the refrigerator. The next day, let it rest at room temperature for four hours until it becomes soft and easy to work with.

2. Preparation

Make sure the dough is at room temperature, soft, and stretchable. Preheat your oven to 500°F (260°C) on convection mode. Lightly dust your work surface with flour or semolina to prevent sticking.

3. Shaping

Work the dough with your hands to shape it as you like—Neapolitan, Roman, or your own style. Spread the tomato sauce evenly for a balanced flavor.

4. First Bake

Place the pizza in the oven and bake for 8 to 10 minutes until the crust is golden and crisp.

5. Finishing Touches

Remove the pizza from the oven and add Mozzarella or Fior di Latte. Switch the oven to broil and return the pizza for one minute, just until the cheese melts.

6. Final Touch

Top with fresh basil leaves and a drizzle of olive oil. Your Angry Paesano-style Margherita pizza is ready—simple, authentic, and irresistible.