Too Much Spring
Our original flour’s high protein level creates the wonderful elasticity behind a properly puffy Neapolitan crust. But when dough has not had enough time to rest, that same strength can pull the base back in.
A founder’s note
Better stretch starts closer to home.
Our new flour blend is unique to Great Balls of Flour, made entirely with flour sourced from within 60 miles of our York factory.
We listened, then got to work
Great pizza should not start with a fight against the dough.
Over the last year, I read the feedback from our customers and the reviews myself. A clear pattern emerged: some people were finding their dough springing back as they stretched it, while others were dealing with tearing or splits in the base.
“It mattered to me that we solved the problem properly — without changing the simple recipe people already trust.”
James, Founder
Art, Passion and Science
Why the old flour needed more from a home kitchen.
A Lot of Pressure
We understand why people want to make pizza as soon as the dough is ready. Shorter resting times can make a highly elastic dough feel tighter, increasing the chance of spring back and tears.
Too Sticky
We also studied the flour’s water-absorption data. The way a flour handles hydration affects how sticky dough feels, particularly in the varied temperatures and humidity of a home kitchen.
Made with Bradshaws
A closer partnership. A more forgiving dough.
I worked with our millers, Bradshaws, who are based around 30 miles from our factory. Together, we studied the technical data, revisited the flour blend and made a small adjustment to our mixing process.
The result is a bespoke Great Balls of Flour blend that rests faster, stretches more easily and is built to reduce tears and splits — while still giving you the light, airy crust you expect.
60 milesThe maximum radius from our factory to the wheat behind our flour.
What did not change
The recipe is still reassuringly simple.
We have not changed our recipe or added anything artificial. Your dough is still made from the same essentials: flour, water, salt and yeast. There are no artificial additives and no emulsifiers — just a better-performing flour blend and a carefully refined process.
FlourWaterSaltYeast
Provenance with purpose
Great flour does not need to travel halfway across Europe.
Bradshaws has confirmed that the wheat used for our flour is farmed within a 30-mile radius of its mill. With the mill around 30 miles from us, we can say with confidence that our flour comes from a radius of only 60 miles from our factory.
That means a shorter supply chain, fewer food miles than flour imported from Italy, and a dough that is as thoughtful about where it comes from as it is satisfying to stretch, top and bake.
The work continues
Consistency is not an accident.
Harvests change. Flour changes with them. We will keep working alongside Bradshaws to understand each harvest and maintain the dependable dough ball you expect from us. Making slow, low-temperature fermented dough is art and passion — but it is science too.
September launch offer
15% off dough balls and dough-ball boxes.
Use code GREATERBALLS26 at checkout. Offer ends 23:59, 30 September.
Apply 15% off