Virtue’s range of pizza sauce and toppings champions British producers wherever we can. Pizza sauce needs to be the correct consistency, in order to be easy to spread and yet not too “wet” to cause you sticky issues when cooking! No soggy pizza here. Mozzarella cheese can be obtained anywhere, but we like to focus on the “fior di latte” type favoured by pizzaiolos, which is a drier blend with a high melting point, and chunky dicing.
True sourdough pizza dough only used a live sourdough starter, instead of (or as well as) regular yeast as its form of leavening (rise). It is also possible to add dried sourdough powder to standard yeast to improve flavour. Sourdough pizza dough will need a longer prove time, depending on the recipe, but it’s well worth the extra time, as our 5* reviews will tell you.
Yes, any pizza dough can be frozen, before the “second fermentation” takes place. Our pizza doughs are frozen immediately from the bulk mix and wrapped to prevent freezer burn. They will generally keep very well for up to 12 months when frozen in this way. If your pizza dough has thawed, but not yet started to prove – puffing up with air bubbles appearing in the dough, you can even re-freeze without significantly impacting the quality of the dough.
When stored correctly, sourdough pizza dough will keep for at least 3 days in a fridge and up to 12 months frozen. Keeping it in the fridge for a few days leads to “cold fermentation” and the longer this is, the better the results will be! We have kept some of our sourdoughs for a week in the fridge, with excellent results.
This depends on the ambient temperature, and the type of dough you are using, but as a rule you should keep it chilled overnight, or it will likely over-prove. The ideal method is to thaw in a sealed container overnight (or up to 3 days) in the fridge and then remove in time to reach room temperature before you want to cook. If you have forgotten to thaw overnight in this way, it is still possible to thaw and prove at ambient temperature, this will take around 6-12 hours depending on how warm the area is and which dough you are using.
Yes, like all leavened products, sourdough pizza dough will over-prove if left too long at room temperature. If the dough is over-proved it will become very hard to work with, leading to tearing and sticking when you try to work with it. Depending on the type of dough it may also not puff up properly when cooking.
The ideal method is to thaw in a sealed container overnight in the fridge and then remove in time to reach room temperature before you want to cook.
If you have forgotten to thaw overnight, it is still possible to thaw and prove at ambient temperature, this will take around 6-12 hours depending on how warm the area is and which dough you are using.
Top Tip! For even better results, thanks to the cold fermentation process, allow your frozen sourdough pizza dough balls to thaw slowly in the fridge for up to three days.
If required, our pizza dough balls can be re-shaped with floured or oiled hands, by gently tucking the sides under itself, using both your hands, to create a neat ball. Another method is to gently draw them across a non-floured worktop with a cupped hand and the friction of the worktop will tighten the dough into a ball. Do not overwork the dough, this will lead to tightening the gluten and making it very hard to stretch. Allow the dough plenty of time to relax and double in size again before stretching.
Virtue is a great place to buy ready-made gluten-free pizza dough. We offer a 250g dough ball that makes a 10” pizza.
Gluten-free pizza dough is a pizza dough that is suitable for those who suffer from coeliac disease, or who are gluten intolerant. Gluten-free pizza dough will be more like pastry dough to use, as there is no gluten to give it elasticity. It, therefore, requires a different technique to stretch and cook gluten-free pizza.
Virtue Gluten-free pizza dough is made predominantly from water and rice flour, a number of other ingredients, including sunflower oil to help bind it together and yeast. Our gluten-free dough does not contain any egg.
Virtue gluten-free pizza dough contains 39.0g of carbohydrate per 100g, so is unlikely to work for a Keto or other low-carb style diet.
No, Virtue Gluten-free pizza dough contains 39.0g of carbohydrate per 100g.
Yes, Virtue gluten-free dough is suitable for vegans.
Virtue gluten-free pizza dough has been called “the best” by some of our customers, with a nice texture and taste. It is much more fragile than regular pizza dough and therefore requires a different technique to stretch and cook.
Virtue gluten-free pizza dough will rise a little while proving and will puff up a little as it cooks, but to a lesser extent than our sourdoughs.
Our gluten-free dough does not contain any egg.
Our gluten-free dough has slightly higher calories than our sourdough, at 238 calories per 100g.
Yes, our gluten-free dough contains regular yeast.