Poco Bero Pizza Dough – 25 x 10 oz Frozen Pizza Dough Balls – Perfect Pizza Oven Accessories for 12-inch Pizzas – Fresh NY-Style Pizza Dough

Very good; taste was good and easy to work with. We made 12 pizzas for a party. Should have cooled the last 2-3 before making the pizza but it worked out ok.

Great flavor and so easy to pop out of the freezer and use.

What a great idea to have in the freezer. Pizza night can be every night!! Also made cazones, melted provolone and pastrami sandwiches..Love this dough made my way!!. Perfect!

Great dough for our Piezzano pizza maker. To get the most out of the dough, let it rise for a whole day. This allow you to easily shape the dough a get a final great tasting dough. When we started using the dough we would thaw is for 4 or 5 hours, but then it wouldn’t form easily and you ended up rolling it to get a shape. This made the final pizza tasteless. Allowing the dough to complete rise ends up with a great Pizza

The dough arrived quickly and frozen solid in an ingenious cardboard box with insulation. (I saved it for other uses.) I had a pizza party for four tonight, so I took out four balls and followed the instructions by flouring them, putting them in a dough box and setting out at room temperature in the morning. Six hours later, they still felt cold and not very puffy. So, I put the dough box in my oven on the bread proofing setting. Two hours later the dough balls were warm and puffy. Ready for use. Note that our “room temperature” was about 66F, so it may be different in the summer here and different from your “room temperature.” The dough stretched out without drama. I put each ball in a pile of fine semolina and stretched them on a marble slab, dusted with more semolina. I loaded them up with toppings, as New York style pizzas are supposed to be able to handle more than the Neapolitan-style pizzas I have been making. Nonetheless, the dough held together and I had no issues launching, turning (with a turning peel) and retrieving the pizzas. I cooked them in a wood and charcoal fired Ooni Karu 12, at lower temperatures and for longer times than I do for Neapolitan ones. I launched when the center of the stone reached 750F. Alas, I was paying too much attention to the pizzas to remember to time the total cook time. The end result were good looking and delicious. My guests loved them and I was proud to serve them, even though I’d never purchased dough before, always making my own.

I contacted customer service, they were friendly, but offered me no solution, I’m basically stuck with bad pizza dough that I can’t use, they didn’t offer to replace the old stale dough balls that arrived much less than 3 months ago. When the dough is fresh, it makes a great pizza, I love the dough, but I need them to make it right with me. I can’t order more, and take a risk of getting burned again.

Being from Pittsburgh there’s not much I like about NY. Especially the snowbirds. But this is the best home dough we have ever had. We cooked it right on our flat top grill. We use a pizza stone. Came off perfect. Delicious. Won’t be going to our favorite pizza place nearly as much. 🍕It’s been awhile since we were impressed by a food product on Amazon. Now we are looking for home made sauce recipes for our instapot.

This dough is amazing!!! No need to go out anymore we now have NY pizza at home in SC!!!