La Margherita Pizza Box

Flour power

Our dough balls are made in Yorkshire by the small team of pizza obsessives at Great Balls of Flour. The classic and sourdough balls are made from just flour, water, salt, a touch of malt and either a little baker’s yeast or a sourdough mother called Bubbles, lovingly nurtured since 2017. The gluten-free balls are based on a blend of gluten-free flours carefully formulated to mirror the textures and flavours of wheat-based dough.

Proof perfect

The dough balls can be kept in the fridge for three days or frozen for up to three months without losing any of their magical qualities. Each batch has undergone a long, slow fermentation, resulting in a slightly nutty, roasted flavour, a crisp but chewy base and a beautifully airy crust. All you need to do before pressing them out is give them a few hours to reach room temperature and enjoy one last surge of proving.

Best of the best

All ingredients have been sourced with an emphasis on quality and authenticity. The meats and the cheeses are imported from small regional producers around Italy. For the dough, Great Balls of Flour works closely with a local farmer in Yorkshire to source a fine flour that contains the perfect percentage of wheat protein. The tomato sauce is made in England using only the best Italian tomatoes and a touch of salt.