Cart is empty
No reviews found
Pizza Kit (Frozen)
Please sign in so that we can notify you about a reply
Description
What's inside the box (all ingridients come vacuum sealed):
- 1 frozen fresh pizza dough
- red pizza sauce
- shredded mozzarella cheese
- sliced pepperoni
Freshly baked pizza must be eaten as soon as it comes out of the oven and not to be frozen.
Toppings: Although all toppings are welcome, we recommend not overloading your pizza with multiple toppings and keeping it light to ensure proper cooking.
Defrosting Dough: Open a vacuum sealed bag and place a frozen pizza dough ball inside oiled airtight container. It is best to defrost it overnight in the refrigerator. During the day of baking, take the dough out of the refrigerator 4-6 hours ahead. It is important to ensure that the dough reaches internal temperature of and is soft to be stretched.
Note: We recommend using Semolina flour to drench an uncooked dough, and to dust your pizza peel to prevent the dough from sticking and burning.
About our Napoleta Dough:
Neapolitan pizza is the the round pizza, roughly between 8-10” in diameter, and characterized by a soft, thin dough with high edges.
According to the Associazione Verace Pizza Napoletana rules (AVPN), the genuine Napoletana pizza dough consists of wheat flour, traditionally double zero, 00, fresh yeast or brewer's yeast, salt, and water. The dough is always fat-free and sugar-free. The regulations specify that the dough must be made primarily from a medium-strength (W-value of 250–320; 11–13.5% protein), finely ground 00 flour, with no more than 20% of the flour being strong flour. (W value above 350).
The dough must be kneaded by hand or with a low-speed mixer. After the rising process, it must be formed by hand without the help of a rolling pin or other machine and may be no more than 0.25 cm in height. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F but no higher than 537 °C (1.000 °F)) oven. When cooked, it should be soft, elastic, tender, and fragrant.
Our dough is made with Caputo double zero flour, including 50% biga. Biga is made with flour, water, and fresh yeast, then stays at the room temperature for 1 hour, and in the refrigerator for another 24 hours. Afterwards, we mix more fresh flour, yeast, water, salt, and EVOO (extra virgin olive oil). We let our bulk dough ferment at a room temperature for approximately 4-6 hours and place it in the refrigerator for another 18-20 hours.
Finally, we shape each dough ball weighing between 260-269g. (9.17-9.49oz). We place shaped pizza balls into airtight containers and let them ferment for an hour at room temperature, and then we place them into the refrigerator for another 24 hours.
During the day of baking, we take the dough out of the refrigerator 4-6 hours ahead. It is important to ensure that the dough reaches internal temperature of and is soft to be stretched.
Question: Can I use your dough for any other types of pizza?
Answer: Absolutely. Make sure to do defrost it to the recommended temperature above and you can stretch it by either hand or rolling pin and cook it inside your home oven. Make sure to pre-heat it.
Reviews
Company
I Love to Cater
A Culinary Journey Fueled by Passion, Precision, and Exceptional Ingredients.
With a deep-rooted love for food and an unwavering commitment to excellence, Chef Andrei is a classically trained culinary artist whose expertise spans across continents and experiences. His journey began in the picturesque Village of Mougins, South France, where he honed his craft at the renowned culinary school before working alongside the esteemed Executive Chef, Denis Fetisson, in a prestigious 2-Star Michelin restaurant. This formative experience laid the foundation for his mastery of French culinary techniques, elevating his skills and igniting his passion for refined cuisine.
Chef Andrei’s culinary career has taken him to the sun-kissed shores of Malibu, where he worked as a private chef in exclusive treatment centers, learning to craft nourishing, balanced meals that promote wellness. His refined approach to food continued to shine as he became the Executive Chef at 15C Degrees in Templeton, earning a reputation for creativity, skill, and an intuitive understanding of flavors.
When the pandemic rocked the food service industry, Chef Andrei saw an opportunity to turn his passion into a thriving business. He founded I Dream to Cater, bringing the finest culinary experiences to Central Coast and Southern California, specializing in Napoletana-style pizza, authentic cannoli, and expertly curated food and wine pairings. Every dish is an invitation to experience the best of both worlds—locally sourced, farm-to-fork ingredients and carefully selected fine foods from Italy and France, where quality and tradition reign supreme.
Chef Andrei’s commitment to locally sourced ingredients is evident in every meal he creates. He takes pride in partnering with local farmers to source the freshest, most sustainable produce, ensuring that every dish is a celebration of the region’s natural bounty. From vibrant vegetables to tender meats and artisanal cheeses, the flavors of the Central Coast shine through. At the same time, Chef Andrei’s love for Italian and French culinary traditions leads him to import only the finest ingredients from these regions—think rich olive oils, aged balsamic vinegars, and hand-crafted pastas—that elevate each dish to the next level.
At the heart of Chef Andrei’s culinary philosophy is a dedication to creating unforgettable experiences. His food is not just about flavor—it’s about crafting moments that nourish the body, elevate the spirit, and connect people through the joy of sharing great food. With a focus on hospitality, creativity, and passion, Chef Andrei continues to deliver exceptional culinary experiences that delight and inspire.