Fast Delivery
Next Working Day Dispatch
Tracked UK Delivery
You’ll get tracking once it’s on the way.
Frozen & Protected
Ships frozen in insulated packaging so it arrives ready to defrost or freeze at home.
Naturally Gluten-Free, Authentically Neapolitan
Our gluten-free dough is slow-proved for 24–48 hours - just like our classic base. The result? A light, airy crust that blisters beautifully in a hot oven, with no compromise on flavour or texture. Hand-stretch, top, and bake for pizzeria-quality pizza at home.
Stretch. Top. Bake. Enjoy.
Let your gluten-free dough warm until soft and flexible. Flour lightly, shape to around 10–12”, and top with your favourites. Jiggle to check it slides, then bake it hot and fast for that signature Neapolitan char - gluten-free, but full of soul.
Frequently Asked Questions
When will my order arrive?
We dispatch next working day.
Mon–Thu orders: ship same or next working day → usually delivered the following working day.
Friday orders: ship Monday → usually delivered Tuesday.
Weekend/Bank Holiday orders: ship next working day.
You’ll get a tracking email as soon as it’s on the way.
How do you ship a frozen product?
Packed frozen in insulated packaging so it arrives ready to freeze or defrost at home. A little soft on arrival is fine—pop straight into the freezer.
Where do you deliver?
UK delivery with tracking. (If you’re nearby in North Yorkshire and want to collect, message us and we’ll try to help.)
Can I return dough?
As a perishable product we can’t accept returns, but if anything arrives damaged or warm, contact us and we’ll make it right.
How do I store it on arrival?
Freeze immediately (best within 3 months). If kept in the fridge, use within 48 hours. Do not refreeze once thawed.
How do I defrost & proof?
If using the same day:
Remove from packaging and place in a bowl or proofing container
Defrost in the fridge for 24 hours.
After defrosting, bring to room temperature for 1–2 hours
Dough will be ready to shape and bake once soft and well fermented.
What ovens does it work with?
Pizza Ovens & Home Ovens (Gluten-Free Dough)
Gluten-free dough needs a slightly longer bake and steadier heat to crisp properly without drying out. Most home ovens reach about 250–270°C, though some go up to 300°C. Preheat your pizza stone or steel for at least 45–60 minutes so it’s fully heated through. Bake your gluten-free pizza for 8–10 minutes on steel or 9–11 minutes on stone at around 250–260°C, then finish under the grill for 1–2 minutes to colour the top. Aim for an evenly hot surface (around 250°C) and launch quickly to avoid sticking.
If your oven only reaches 240°C, bake for 10–12 minutes, using the grill towards the end to get some top colour and help the base stay crisp.
In a pizza oven running at 350–400°C, bake for around 90 seconds to 2 minutes, rotating as needed. Avoid direct flame contact—keep the pizza slightly off the hottest spot until the crust is firm and lightly coloured, then move it closer to the flame to finish. The base should be crisp and golden, not charred.
In a pizza oven running at 350–400°C, bake for around 90 seconds to 2 minutes, rotating as needed. Avoid direct flame contact—keep the pizza slightly off the hottest spot until the crust is firm and lightly coloured, then move it closer to the flame to finish. The base should be crisp and golden, not charred.