Sourdough Blend Pizza Dough Balls


These wonderful pizza doughballs make incredible Neapolitan-style pizzas with super puffy crusts!

Distinct from our Pro Sourdough, these are a more classic style, pizza dough, but with a little live sourdough in the mix for added flavour.

Faster prove time and very easy to use. Now available in different size doughballs to widen the scope of your creativity!

**Regular customers please note that our 240g has now been replace with 250g. Also large trade packs of 80 now available for bulk savings!**

  • 250g = 10-12″ pizza
  • 300g = 12-14″ pizza
  • 340g = 14-16″ pizza

Please follow our simple guidelines to get the best from your dough here.



Amazing homemade pizza can be so simple, if you get the dough right.

These beautiful Sourdough Pizza Dough Balls will take away the anxiety and leave you free to relax with your family and friends.

Your dough balls will arrive semi-frozen and should be transferred to your freezer immediately, or if you are intending to use the next day, simply pop them in the fridge to thaw. This amazing sourdough will happily last up to 12 months in the freezer (we doubt it will stay around that long) and up to 3 days refrigerated.

You do not need a pizza oven to enjoy fabulous pizza with our pizza dough (although it will only improve the results of course!) See how easy it is to turn one of our dough balls into a beautiful airy, neapolitan style pizza, using just a frying pan and your kitchen grill:

Ingredients & allergens

Della Terra Wheat flour, Water, Rapeseed oil, Salt, Wheat Sourdough Powder, Yeast, Live Sourdough Yeast (Type ‘0’ Common Wheat Flour, Natural Yeast, Malted Wheat Flour, Glutathione), Barley Malt Flour.

For allergens including cereals containing gluten, see ingredients in bold. May contain traces of Soya.

Nutritional information (g / 100g):  Fat 3.42, Saturates 0.27, Carbohydrate 42.59, Sugars 0.48, Fibre 2.6, Protein 7.75, Salt 1.85, Energy (kcal) 90, Energy (kJ) 381

What are the Benefits of Sourdough Dough for Pizzas?

Because of the fermentation process through which sourdough is made, it becomes easier to digest and also improves the bio-availability of the minerals and fibres contained in the baked product. This is a fancy way to say that because the dough is broken down through the fermentation process, our bodies don't have to do the work, unlocking otherwise locked nutrients for our body! Read our blog on the benefits of sourdough to persons with digestion issues. BBC Goodfood also has a very helpful and article by Nicola Shubrook on the Top 5 Benefits of Sourdough!