trade customers

There’s a reason why we supply so many Italian Pizza Trattoria restaurants – Our dough balls are great.

A pizza base is a chassis for your pizza, it underpins everything you put. on your pizza. Every mouthful your customer takes features the base. If you’re looking to serve a great quality pizza then it all starts with a great base. You wouldn’t expect to find a Kia chassis on a Ferrari.

We supply every type of commercial kitchen from restaurants, pizza trucks, schools, pubs, cafes, and sports centres and we supply Italian Trattorias who pride themselves on serving traditional Neopolitan pizzas, just like back in Naples. That is how great our dough balls are.

Great Balls of flours’ dough balls are perfect for restaurants, pizza trucks, pubs, cafes, and sports centres that want to offer a premium quality, superior tasting pizza dough ball that is made freshly every weekday at our York factory.

We can deliver pretty much anywhere across the UK and with no minimum case quantity you needn’t worry about storage space.

All our dough is produced in batches with a 48 hours proofing period that ensures consistent results, great flavour and is easier to digest.

No matter what your business establishment caters towards ensuring the quality of food you serve is paramount to your success and repeat business. Let us help you save time, costs and labour by preparing consistently great tasting pizza dough, every time.

Our dough balls size begins at 20g and can customised to suit your needs, we even have restaurants that create 20” pizzas with our dough balls

We offer the following types of dough balls:

Original Neapolitan Base
100% Natural Sourdough Base
Gluten Free base*

*Gluten free is available as a standard 250g size for 12″/30cm doughballs.

Contact us for more info

Perfect for a 12-inch
thin crust pizza,
or a 10″ thicker crust.

Our balls aren’t good.
They’re GREAT

At Great Balls of Flour, we don’t cut corners when it comes to making our dough balls and each ball benefits from bulk proofing for 48 hours. We don’t instantly blast chill and freeze our balls as we want to ensure the yeast has time to work its magic and the gluten has time to break down the carbohydrates which is crucial in creating a light, airy crust that is easy for our body to digest.