Flour is the canvas upon which great pizza is made. It’s the foundation of gluten development, structure, and stretchability, determining everything from how a dough rises, folds, and crisps in the oven. At The Dough Ball Pizza Company, we use only high-protein, expertly milled flour, selected for:

• Gluten Strength & Elasticity – The perfect balance of chew and lightness.
• Consistent Fermentation – Ensuring reliable hydration & rise in every batch.
• A Crisp, Golden Finish – The ideal texture for professional pizza making.

Not all flour is created equal. That’s why we source, test, and refine—because in the world of pizza dough, precision makes all the difference.

Water is the lifeblood of dough. Far from being a passive ingredient, it affects gluten formation, fermentation speed, and dough texture. And just like Naples is known for its mineral-balanced water, Lancashire provides us with a natural advantage.

• Naturally pH-Balanced – Works in harmony with yeast, supporting a steady rise.
• Hydration Control – Enhances elasticity, creating a stretchable dough that bakes to perfection.
• Unfiltered Purity – No artificial treatments—just naturally balanced water ideal for dough making.

Water might be invisible in the final product, but its impact is undeniable. The perfect dough starts long before the first stretch.

Salt is the unsung hero of pizza dough. More than just a seasoning, it strengthens gluten, controls fermentation, and enhances natural flavours. But in dough-making, timing is everything.

Too soon? The yeast struggles to thrive.
Too late? The dough lacks structure.

That’s why we take a precision approach, incorporating our Himalayan pink salt at the optimal moment to:

• Strengthen Dough Structure – Ensuring elasticity without toughness.
• Regulate Fermentation – Keeping yeast active without overproofing.
• Deliver Mineral-Rich Depth – 80+ natural trace minerals contribute to a more complex flavour.

Unlike chemically refined table salt, our unprocessed Himalayan salt preserves its natural balance, ensuring purity without compromise.

Fermentation isn’t just a process—it’s a transformation. A delicate alchemy where flour, water, and yeast come together to create something greater than the sum of their parts. At The Dough Ball Pizza Company, we rely on fresh, living yeast—not dry alternatives—because nothing compares to the depth of flavour, texture, and structure that real fermentation brings.

The Science of Rise & Flavour

As yeast works its magic, it breaks down complex carbohydrates, unlocking subtle flavour notes, enhancing texture, and creating the signature airy crumb that defines great pizza dough. It’s a process that:

• Inflates dough naturally – Creating those airy pockets and a light, open texture.
• Develops rich, complex flavour – The longer, the better; slow fermentation yields superior taste.
• Boosts digestibility – Breaking down starches so your body absorbs nutrients more easily.
  

Timing & Temperature: The Art of Fermentation

Fermentation is a balance—too fast, and you lose flavour; too slow, and the dough structure suffers. That’s why we don’t just use fresh yeast—we control every stage of fermentation to achieve the perfect balance of:

• A gentle, natural rise – No artificial shortcuts, just time and expertise.
• Elastic yet delicate texture – Dough that stretches without tearing.
• A golden crust with depth of flavour – The perfect finish in every bake.

Yeast is more than just an ingredient. It’s a living force, a craftsman’s tool, and the secret behind truly exceptional pizza dough.