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Get to know your dough

Download user guide

When you’ve received your kit


Container “B” – The Dough.

The dough may be pressing against the sides. This is normal. You will, however, need to “knock it” into shape. To do this, just remove the dough from the container (cold, wet hands may help avoid sticking) and shape it into a ball using both hands.

If you need help check out our “knock the dough back” video on YouTube. Watch Video

You’ve now got a choice:

If you’re planning to bake your pizza the same day, place the dough in a bowl, cover it and leave at room temperature for a couple of hours before you shape it into your pizza base; or If you’re planning to bake your pizza the following day, pop it in the fridge to stop it growing too fast. Remember to remove it from the fridge at least 2 hours before you want to shape it. Or you can freeze your dough. Please watch our video on freezing dough to ensure you get the best dough when you defrost it.

Other containers

With everything else except container “A”, place these in the fridge until you’re ready to use it. Container “C” – San Marzano tomato sauce. To get the best out of your pizza base, the tomato sauce should be at room temperature. Remove it from the fridge 2 hours prior to use.


Storage – Your pizza kit will stay fresh for at least 3 days from receipt provided the perishable goods are refrigerated upon opening the box. Your dough will keep for 2 weeks in the fridge or can be frozen for up to 4 weeks. See videos above for tips on unboxing, storing in a fridge or freezing.

The Pizza Creation

Remove the dough and gently shape it into a ball with your hands, place it back into the tub and put the lid on. Let it rest for around 2 – 3 hours to relax in a warm place.

Around 1 – 2 hours before cooking, remove the tomato sauce from the fridge to allow it to get to room temperature.

You will need a “tin” for cooking. You can use a metal pizza pan or metal baking sheet. If not, turn your baking tray over so that it is flat side up. This will work as your tin.

Heat the oven to its maximum setting (usually 250ºc or gas mark 7). When it is heated, move on to the assembly stage.

Assembly guide –
Easy as A, B, C.

Empty around 3/4’s of container A onto a clean work surface. Spread into a circle, slightly wider than the dough ball.

Place the dough ball, from container B into the middle of the flour circle. Press it down with your hands and turn it over. Now start to shape your pizza using your fingers to spread out the base, rotating it all the time and flipping it over to ensure it doesn’t stick. You want the size to be about 30cm in diameter with a bit of a crust evident around the edges.

If you like a crust on your pizza, please don’t use a rolling pin.

If you prefer a thinner pizza with no crust around the edges, use a rolling pin and roll out to your desired thickness. Using a rolling pin removes air from the dough, therefore removing the fluffy crust that hand pressing achieves. We know hand pressing can be hard, it’s worth persevering with as it really does make the pizza crust incredible.

Do watch one of our videos which guides you through the steps to hand pressing.

Place your pizza on the baking paper.

Container C San Marzano Tomato Sauce – pour the contents into the middle of the pizza base. Using the back of a spoon spread it evenly around the base leaving around 1cm of space at the edges.

Containers D & F will vary depending on the type of pizza kit chosen.

Container D – Spread the contents evenly on the pizza base.

Container E – The cheese – sprinkle the contents evenly over the pizza base.

Container F – Spread the contents evenly on the pizza base.

You’re ready to bake pizza!

Remove your tin from the oven. Place your pizza, including the baking paper, onto the tin and return it to your oven onto the second shelf from the top. Open and close the oven as quickly as possible. The cooking time will vary a little on the temperature of your oven and the thickness of the pizza. Typically no more than 6 – 7 minutes. After 2 ½ minutes – 3 minutes, rotate the pizza 180º. Your pizza is cooked when the mozzarella is spotted brown or when the pepperoni has curled up remove your pizza from the oven.

That’s it. Your pizza is cooked!

Please note: The baking paper can be reused on 3 pizzas, sides or sweets.

Part cooking your pizza

You can part cook your pizza and store it in the fridge for a couple of days before reheating. Reheat the pizza by preheating your oven to 200ºc and cooking for 4 – 5 minutes. You can also freeze a part cooked pizza. Ensure you store it in an airtight container or freezer bag. It will store frozen for up to 28 days.

To part cook your pizza follow the above cooking instructions but reduce the cooking time to 4 minutes in total, rotating the pizza after 2 minutes.

Sides & Sweets

Sides and sweets are really simple to create but are treated slightly differently from the main pizzas.


,Spread some more of the flour and semolina mix. Take the dough from the container (B Side/sweet) and drop it into the mix. Using a rolling pin roll out the dough until it is as thin as it can be. For garlic & rosemary bread, you may want to prick the dough with a fork to stop it bubbling too much in the oven, although it’s not absolutely necessary. Add any of the toppings onto the dough as follows:

Garlic and Rosemary – Apply evenly to the entire base. You can melt the butter if you prefer it more evenly spread across the base before. Please note we did not add any seasoning to the garlic butter so you can use as much as you prefer.

Sweet Calzone – Spread the topping to one half of the dough, leaving enough around the edge to allow you to press it together, like a pasty. Fold and seal the edges together so there are no gaps. Cook until the dough is puffed up and the dough has browed. The sweets also make a great breakfast alternative to pain au choclat!

Tip – The calzone’s are great shared, to best enjoy this we suggest separating the dough into two portions and rolling as two individual calzones.