User guide and video tutorials
Whether you are a seasoned pizza making cook, have just taken delivery of your outdoor oven or are wanting to elevate your kitchen oven pizza making to a level you’d only expect to get from a restaurant we are here to help.
Making a pizza from scratch can be time consuming and stressful, but using a Great Balls of Flour dough ball and watching these help guides will ease the stress enormously. Allowing you to enjoy a home made pizza with friends or family with the glasses being the only things being raised, not your blood pressure!
Most videos are around 2 or 3 minutes and are easily watchable. If you have suggestions on further tutorials you’d like to see, drop us a line.
We’re here to help you cook pizza like a pro.
Frequently asked Questions
Why your dough isn’t stretching
Create a pizza base. in 40 seconds
Tutorials
Removing Dough Balls from bags
freezing your dough
Launching pizzas perfectly
Resting the dough balls
Working with sticky dough
frozen dough ball quick defrost hack
knocking back the dough ball
easily stretch your dough
Making a Margherita
Why you need proofing pots
Cook a calabrese
Great pizza indoors
baking your gluten free pizza
Dough arrived defrosted
Handle your Gluten Free dough balls
Fitting frozen dough
How to handle
gluten free dough balls
pizza Baking
mix Guide
How to handle your dough balls
When you receive your dough balls, you can either chill them or freeze them. During their journey to you they may have partially defrosted so we do recommend chilling for a while if you plan to use them later that day. To speed this process up, place them in the freezer for 45 minutes. This will help you take them out of the bag really easily.
For best results in removing the dough ball from the bag, remove them when they are chilled or frozen and place them in a bowl, or proofing pot and cover with clingfilm or a lid. This will stop the dough ball drying out and forming a crust.
We do not recommend that you leave your balls in the bags at room temperature as you will find it difficult to remove from the bags. The dough will stick to the bag and your fingers.
The dough ball will need to get to room temperature of 20ºc before it should be pressed out. In summer months this can be as quick as 4 hours, in colder, winter, months it can be anything up to 12 hours as it depends on the temperature of your room and the ambient temperature. You can give the dough a boost by using the video hack in our how to page. If you are finding the dough is springing back your dough ball is not warm enough and will need to rest longer.
Your dough balls can be frozen for up to 3 months. We recommend leaving them in the bags.
Making a Margherita pizza
Sprinkle some semolina flour mix on the work surface, take one dough ball, stretch and press it out. Add tomato sauce. Add cheese.
Kitchen oven
Preheat the oven to the maximum temperature. Use a stone, upturned baking tray or pizza steel. Cook for 3 minutes, rotate 180º and cook for a further 3 minutes until the cheese is golden brown.
Pizza oven
Refer to your oven’s heating instructions. Place the pizza inside the oven, keep an eye on it and rotate 90º every 20 – 30 seconds until cooked. This will ensure the base and crust cook uniformly and don’t burn.
BBQ/Kamodo style oven
Heat as per the pizza stone instructions. Place pizza inside. Close lid. Cook for 4 – 5 minutes. Resist the urge to check it during this period as you will lose heat which will stop the top cooking.
Making a Coco/Lotus calzone or garlic bread.
Sprinkle some semolina flour mix on the work surface, take one dough ball and place it in the mix. Roll out the dough. For garlic bread, prick the dough with a fork to stop it bubbling too much in the oven. Add toppings. For the calzone, fold and seal the edges together. Cook as per your oven of choise.
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We love to see your photos and if you have a great recipe that we haven’t made, let us know and it could well make it up on our recipe page!
