Frequently Asked Questions
HERE TO HELP
Welcome to our FAQs page! This is the place where curiosity meets clarity. Whether you're wondering how things work, need a hand with something, or just want to learn how to cook the perfect pizza (click here for that) — you're in the right spot.
Scroll through to find answers to the stuff we get asked all the time. And if you still can't find what you're looking for, feel free to reach out via live chat or in an email — we’re always happy to help!
HOW QUICKLY WILL YOU DELIVER MY ORDER?
Dough balls and pizza bases are delivered within 2-3 working days of your order. Once dispatched, your order will be delivered within 24 hours and confirmation of your delivery time will come from our courier, DHL.
Please note, orders are dispatched Monday to Friday, with delivery available Tuesday to Saturday.
HOW MUCH DOES DELIVERY COST?
Standard delivery is £5.95. Delivery is free for orders over £55 based on the cost of products purchased, excluding shipping.
ARE THERE ANY DELIVERY RESTRICTIONS?
We are currently unable to deliver to Northern Ireland, along with the following 2-day delivery postcodes:
AB31 - AB35 | AB41 - AB54 | AB36 - AB38 | AB55 - AB56 | FK17 - FK21 | HS1 - HS9 | IV1 - IV63 | KA27 | KA28 | KW0 - KW14 | KW15 - KW17 | PA20 - PA78 | PH15 - PH18 | PH19 - PH29 | PH32 - PH33 | PH45 - PH48 | PH30 - PH31 | PH34 - PH44 | PH49 - PH50 | ZE1 - ZE3
HOW SHOULD I STORE MY DOUGH BALLS & PIZZA BASES?
Both dough balls and bases can be frozen on arrival or stored in the fridge for up to 2 days.
HOW WILL MY ORDER BE PACKAGED?
CARDBOARD & PLASTIC PACKAGING:
This is fully recyclable and can be put into your domestic recycling bin.
GEL ICE PACKS:
These can be saved and used again. Alternatively, cut off a corner of the pack and dispose of the liquid down the drain. It is made of 99% purified water, is environmentally friendly and safe to dispose of in this manner. The outer plastic bag is also fully recyclable.
WHAT IF I AM NOT HAPPY WITH MY ORDER OR NEED SOME PRODUCT ADVICE?
If for any reason you are not 100% satisfied or you have any questions about how to make the most of the product you have ordered, our friendly customer care team are here to help. You can call us on 0300 303 3044 or use the live chat feature on our website or send an email to info@homemadepizzaclub.co.uk and we will do everything we can to put it right for you.
WHAT SIZE PIZZA WILL MY DOUGH BALLS MAKE?
Our pizza dough balls will stretch out to make a pizza between 10-12" inches in diameter, depending on how thick you like your crust.
DO YOU USE ANY ADDED SUGAR, CORN SYRUP OR OTHER UNPLEASANT INGREDIENTS OFTEN FOUND IN SHOP-BOUGHT & TAKEAWAY PIZZAS?
Absolutely not. We believe great pizza starts with great ingredient. You won’t find any hidden nasties in our dough or bases. Just honest, quality ingredients made with care and attention.
COOKING INSTRUCTIONS
LET'S MAKE PIZZA!
Welcome to the fun part — turning our dough balls and pizza bases into your very own pizza masterpiece!
Whether you're cooking with the kids, feeding a hungry crowd, or just treating yourself, this page will guide you through everything you need to make seriously good pizza at home.
Ready to get your hands floury? Let’s do this!
PIZZA BASES
PART-BAKED PIZZA BASES (UNSAUCED) - COOKING INSTRUCTIONS
Get great results in kitchen ovens and any brand of pizza oven.
COOK IN PIZZA OVEN
1. Pre-heat your oven to approximately 350°C.
2. Remove pizza base from packaging and place on a work surface.
3. Add pizza sauce, cheese and toppings.
4. Place topped pizza on a pizza peel before launching into the oven.
5. Rotate pizza regularly to get an even bake and avoid burning.
6. Cook for 1.5 minutes or until the crust is golden and the cheese is bubbling.
COOK IN HOME OVEN
*Pizza steel required for best results.
1. Pre-heat oven & steel to 240°C for 45 minutes.
2. Remove pizza base from packaging and place on a work surface.
3. Add pizza sauce, cheese and toppings.
4. Launch pizza into the oven and bake for around 4-5 minutes or until the crust is golden and the cheese is bubbling.
SHOP
Part-Baked Pizza Bases
Pizza Oven: Pizza Starter Kit
Home Oven: Pizza Essentials Kit
SAUCED PART-BAKED PIZZA BASES - COOKING INSTRUCTIONS
Get great results in kitchen ovens, with or without a pizza steel.
COOK IN HOME OVEN
1. Pre-heat your oven to 240°C.
2. Remove pizza base from packaging and place on a work surface.
3. Add a little pizza sauce for extra freshness, along with cheese and toppings.
4. Launch pizza onto an oven rack, tray or pizza steel and bake for 4-5 minutes, or until the crust is golden and the cheese is bubbling.
SHOP
Sauced Part-Baked Pizza Bases
Home Oven: Pizza Starter Kit
PIZZA DOUGH BALLS
NEAPOLITAN DOUGH BALLS - PREPARATION & COOKING INSTRUCTIONS
Get great results in any brand of outdoor pizza oven (Ooni, Roccbox etc).
DEFROST & PROOF DOUGH (CHOOSE ONE)
In the fridge (recommended)
1. Remove dough ball from freezer. Leave in plastic packaging or put in a Dough Proofing Pot.
2. Place it in the fridge for 16-24 hours to fully defrost.
3. Once the dough ball has defrosted, leave in the fridge for an extra 24 hours. Extending this to 48 hours will enhance the characteristic ‘leopard spotting’ and develop a more complex flavour.
4. On the day, remove the dough from fridge and allow 2-3 hours for it to come to room temperature.
At room temperature (quick)
1. Remove the dough ball from the freezer and remove plastic packaging.
2. Place in a Dough Proofing Pot and cover with lid.
3. Leave to one side for 3-6 hours to defrost and proof at the same time.
4. Once the dough has doubled in size and is become soft and pillowy, it is ready to stretch.
STRETCH DOUGH
1. Remove dough ball from the proofing pot and cover it with a light dusting of plain flour on both sides.
2. Flour your work surface and stretch out the dough using the following technique:
Press
Gently press the dough with your fingertips, working from the centre outwards. Leave the edge untouched to form a raised crust.
Rotate & stretch
With the dough on your worktop, gently stretch it with both hands, turning as you go.
Lift & stretch
Lift the dough and drape it over your loosely curled hands. Gently move your hands apart to stretch it, turning the dough and repeating until it is 11-12” in diameter.
Check out our How to stretch pizza dough like a pro video that will guide you through every step of the process.
TOP PIZZA
1. Spread 3-4tbsp of pizza sauce evenly over your base using the back of a spoon, leaving a border around the edge for the crust.
2. Add your cheese and toppings, distributing them evenly. Remember, less is more; avoid overloading the base or adding too much moisture, as this can prevent the base from crisping up.
COOK IN PIZZA OVEN
1. For best results, pre-heat your oven to its maximum temperature. Ideally 400°C at least.
2. Slide your pizza onto a pizza peel before transferring to the oven.
3. Turn the pizza regularly to avoid burning and ensure the toppings are cooked. Baking should take 60-90 seconds.
SHOP
SOURDOUGH DOUGH BALLS - PREPARATION & COOKING INSTRUCTIONS
Get great results in kitchen ovens and any brand of outdoor pizza oven (Ooni, Roccbox etc).
DEFROST & PROOF DOUGH (CHOOSE ONE)
In the fridge (recommended)
1. Remove dough ball from freezer. Leave in plastic packaging or put in a Dough Proofing Pot.
2. Place it in the fridge for 16-24 hours to fully defrost.
3. Once the dough ball has defrosted, leave in the fridge for an extra 24 hours. Extending this to 48 hours will improve the flavour.
4. On the day, remove the dough from fridge and allow 2-3 hours for it to come to room temperature.
At room temperature (quick)
1. Remove dough ball from the freezer and remove plastic packaging.
2. Place in a Dough Proofing Pot and cover with lid.
3. Leave to one side for 3-6 hours to defrost and proof at the same time.
4. Once the dough has doubled in size and is become soft and pillowy, it is ready to stretch.
STRETCH DOUGH
1. Remove dough ball from the proofing pot and cover it with a light dusting of plain flour on both sides.
2. Flour your work surface and stretch out the dough until it’s 11-12” in diameter using the following technique:
Press
Gently press the dough with your fingertips, working from the centre outwards. Leave the edge untouched to form a raised crust.
Rotate & stretch
With the dough on your worktop, gently stretch it with both hands, turning as you go.
Lift & stretch
Lift the dough and drape it over your loosely curled hands. Gently move your hands apart to stretch it, turning the dough and repeating until it is 11-12” in diameter.
Check out our How to stretch pizza dough like a pro video that will guide you through every step of the process.
TOP PIZZA
1. Spread 3-4tbsp of pizza sauce evenly over your base using the back of a spoon, leaving a border around the edge for the crust.
2. Add your cheese and toppings, distributing them evenly. Remember, less is more; avoid overloading the base or adding too much moisture, as this can prevent the base from crisping up.
COOK IN PIZZA OVEN
1. Pre-heat oven to approximately 300°C.
2. Slide your pizza onto a pizza peel before transferring to the oven.
3. Turn as necessary to ensure the crust blisters evenly and the toppings are cooked. Baking should take 2-3 minutes.
COOK IN HOME OVEN
*Pizza steel required for best results.
1. Pre-heat your oven and pizza steel to 240°C for 45 minutes.
2. Slide your pizza onto a pizza peel before transferring to the oven.
3. Bake for approximately 5-6 minutes, until the dough is evenly browned, and the toppings are cooked.
SHOP
Sourdough Pizza Dough Balls
Sourdough Pizza Kit
NEW YORK DOUGH BALLS - PREPARATION & COOKING INSTRUCTIONS
Get great results in domestic ovens and any brand of outdoor pizza oven (Ooni, Roccbox etc).
DEFROST & PROOF DOUGH (CHOOSE ONE)
In the fridge (recommended)
1. Remove dough ball from freezer. Leave in plastic packaging or put in a Dough Proofing Pot.
2. Place it in the fridge for 16-24 hours to fully defrost.
3. Once the dough ball has defrosted, leave in the fridge for an extra 24 hours. Extending this to 48 hours will improve the flavour.
4. On the day, remove the dough from fridge and allow 2-3 hours for it to come to room temperature.
At room temperature (quick)
1. Remove dough ball from the freezer and remove plastic packaging.
2. Place in a Dough Proofing Pot and cover with lid.
3. Leave to one side for 3-6 hours to defrost and proof at the same time.
4. Once the dough has doubled in size and is become soft and pillowy, it is ready to stretch.
STRETCH DOUGH
1. Remove dough ball from the proofing pot and cover it with a light dusting of plain flour on both sides.
2. Flour your work surface and stretch out the dough until it’s 11-12” in diameter using the following technique:
Press
Gently press the dough with your fingertips, working from the centre outwards. Leave the edge untouched to form a raised crust.
Rotate & stretch
With the dough on your worktop, gently stretch it with both hands, turning as you go.
Lift & stretch
Lift the dough and drape it over your loosely curled hands. Gently move your hands apart to stretch it, turning the dough and repeating until it is 11-12” in diameter.
Check out our How to stretch pizza dough like a pro video that will guide you through every step of the process.
TOP PIZZA
1. Spread 3-4tbsp of pizza sauce evenly over your base using the back of a spoon, leaving a border around the edge for the crust.
2. Add your cheese and toppings, distributing them evenly. Remember, less is more; avoid overloading the base or adding too much moisture, as this can prevent the base from crisping up.
COOK IN PIZZA OVEN
1. Pre-heat oven to approximately 300°C.
2. Slide your pizza onto a pizza peel before transferring to the oven.
3. Turn as necessary to ensure the crust blisters evenly and the toppings are cooked. Baking should take 2-3 minutes.
COOK IN HOME OVEN
*Pizza steel required for best results.
1. Pre-heat your oven and pizza steel to 240°C for 45 minutes.
2. Slide your pizza onto a pizza peel before transferring to the oven.
3. Bake for approximately 5-6 minutes, until the dough is evenly browned, and the toppings are cooked.
SHOP
New York Pizza Dough Balls
New York Pepperoni Pizza Kit
CHICAGO TAVERN STYLE DOUGH BALLS - PREPARATION & COOKING INSTRUCTIONS
Get great results in domestic ovens and any brand of outdoor pizza oven (Ooni, Roccbox etc).
DEFROST & PROOF DOUGH (CHOOSE ONE)
In the fridge (recommended)
1. Remove dough ball from freezer. Leave in plastic packaging or put in a Dough Proofing Pot.
2. Place it in the fridge for 16-24 hours to fully defrost.
3. Once the dough ball has defrosted, leave in the fridge for an extra 24 hours.
4. Remove the dough from fridge and allow 2-3 hours for it to come to room temperature.
At room temperature (quick)
1. Remove dough ball from the freezer and remove plastic packaging.
2. Place in a Dough Proofing Pot and cover with lid.
3. Leave to one side for 3-6 hours to defrost and proof at the same time.
4. Once the dough has doubled in size and is become soft and pillowy, it is ready to roll out.
ROLL OUT & CURE DOUGH
1. Lightly flour the proofed dough ball on both sides.
2. Flour the work surface and roll out the dough ball using a rolling pin to around 12” diameter.
3. Place the rolled-out dough onto a piece of parchment paper and cover it with another piece so it sits between the two.
4. Leave the dough on the worksurface for approximately 3-4 hours. This step is called ‘curing’ the dough and helps it dry out slightly, giving your pizza that unmistakable Tavern-style crunch!
TOP PIZZA
1. Flour a work surface using the semolina or flour.
2. Carefully remove the dough disc from the baking parchment and turn it over so that the dryer top side is touching the worktop, which will help the pizza crisp in the oven. If you’re using a pizza tray you can put your dough straight onto it and build your pizza there, before going straight into the oven.
3. Generously apply pizza sauce, cheese and toppings, spreading them right to the edge leaving little to no crust.
COOK IN HOME OVEN
*Pizza steel required for best results.
1. Pre-heat your oven and pizza steel to 240°C for 45 minutes.
2. Slide your pizza onto a pizza peel before transferring to the oven.
3. Cook the pizza for 9-10 minutes and remove from the oven.
4. Cut it into squares (never slices!) before serving.
COOK IN PIZZA OVEN
1. Pre-heat your oven to 260-310°C.
2. Slide your pizza onto a pizza peel before transferring to the oven.
3. Cook the pizza for 4-6 minutes and remove from the oven.
4. Cut it into squares (never slices!) before serving.
SHOP
Chicago Tavern Pizza Dough Balls
Chicago Tavern Pepperoni Pizza Kit
VIDEO
Is Tavern-style pizza Chicago's BEST kept secret?
DETROIT DOUGH BALLS - PREPARATION & COOKING INSTRUCTIONS
Get great results in domestic ovens.
DEFROST & PROOF DOUGH (CHOOSE ONE)
In the fridge (recommended)
1. Remove dough ball from freezer. Leave in plastic packaging or put in a Dough Proofing Pot.
2. Place it in the fridge for 16-24 hours to fully defrost.
3. Once the dough ball has defrosted, leave in the fridge for an extra 24 hours. Extending this to 48 hours will improve the flavour.
4. Remove the dough from fridge and allow 2-3 hours for it to come to room temperature.
At room temperature (quick)
1. Remove dough ball from the freezer and remove plastic packaging.
2. Place in a Dough Proofing Pot and cover with lid.
3. Leave to one side for 3-6 hours to defrost and proof at the same time.
4. Once the dough has doubled in size and is become soft and pillowy, it is ready to use.
STRETCH & SECOND PROOF
1. Coat base and edges of your Detroit pan with oil.
2. Place proofed dough ball into the oiled pan.
3. Working from the centre, gently press outwards to the edges to create an evenly thick base.
4. If the dough shrinks back, cover with a tea towel for 20-30 minutes and press out again.
5. Cover the pan with a tea towel. Let it proof for 1-2 hours at room temperature until light and airy.
PARBAKE
1. If the dough has pulled back, gently press out to the edges and into the corners again.
2. Preheat oven to 240°C.
3. Place pan in the oven and bake for 10-12 minutes, until the base is golden brown.
TOP PIZZA
1. To build the ‘frico’ (cheese crown), add a generous amount of mozzarella around the edges of the pan.
2. Top the centre of the base with more cheese.
3. Add a generous layer of pepperoni over the entire pizza.
4. Finally, top the pepperoni with another layer of mozzarella.
COOK IN HOME OVEN
1. Place the pan into a preheated oven at 240°C.
2. Bake for 10-15 minutes until the cheese is caramelised.
FINISH & SERVE
1. Remove the pizza from the oven and place on a cooling rack.
2. Add 2 lines of Classic Pizza Sauce to the topped pizza.
3. Let the pizza rest for 5-10 minutes before serving.
SHOP
Detroit Pizza Dough Balls
Detroit Pizza Essentials Kit
Detroit Pepperoni Pizza Kit
Check out our How to make Detroit pizza at home video series (full playlist here) that will guide you through every step of the process.
GARLIC BREAD
ULTIMATE GARLIC BREAD - PREPARATION & COOKING INSTRUCTIONS
Get great results in domestic ovens and any brand of outdoor pizza oven (Ooni, Roccbox etc).
DEFROST & PROOF DOUGH (CHOOSE ONE)
In the fridge (recommended)
1. Remove dough ball from freezer. Leave in plastic packaging or put in a Dough Proofing Pot.
2. Place it in the fridge for 16-24 hours to fully defrost.
3. Once the dough ball has defrosted, leave in the fridge for an extra 24 hours. Extending this to 48 hours will improve the flavour.
4. Remove the dough from fridge and allow 2-3 hours for it to come to room temperature.
At room temperature (quick)
1. Remove dough ball from the freezer and remove plastic packaging.
2. Place in a Dough Proofing Pot and cover with lid.
3. Leave to one side for 3-6 hours to defrost and proof at the same time.
4. Once the dough has doubled in size and is become soft and pillowy, it is ready to use.
STRETCH DOUGH
1. Remove dough ball from the proofing pot and cover it with a light dusting of plain flour on both sides.
2. Flour your work surface and stretch out the dough using the following technique:
Press
Gently press the dough with your fingertips, working from the centre outwards. Leave the edge untouched to form a raised crust.
Rotate & stretch
With the dough on your worktop, gently stretch it with both hands, turning as you go.
Lift & stretch
Lift the dough and drape it over your loosely curled hands. Gently move your hands apart to stretch it, turning the dough and repeating until it reaches your desired size.
Check out our How to stretch pizza dough like a pro video that will guide you through every step of the process:
ADD GARLIC BUTTER
1. Cut approx. 25g of butter from the block and chop the butter into small, evenly sized pieces.
2. Scatter evenly over your stretched dough, leaving a small border around the edge.
COOK IN HOME OVEN
*Pizza steel required for best results.
1. Pre-heat your oven and pizza steel to 240°C for 45 minutes.
2. Place your pizza on a pizza peel before transferring to the hot oven.
3. Bake for 4-5 minutes until the dough is evenly browned.
COOK IN PIZZA OVEN
1. Pre-heat oven to approximately 300°C.
2. Place your pizza on a pizza peel before transferring to the hot oven.
3. Bake for 2-3 minutes, turning as necessary to ensure the crust blisters evenly.
SHOP
Sourdough Pizza Dough Balls
Garlic Butter
The Ultimate Garlic Bread Bundle
Check out our How to make the ultimate garlic bread video series (full playlist here) that will guide you through every step of the process.
MORE TOP TIPS
KEEP TOPPINGS LIGHT
Try not to overload your pizza with toppings. Sometimes less is more!
HAVE FUN & GET CREATIVE!
When it comes to your toppings, think outside the box. Pizza is a fantastic way of using up ingredients in your vegetable drawer, or even leftovers from other meals. Get those creative juices flowing!
BRING THE HEAT WITH A PIZZA STEEL
Add a pizza steel to your arsenal when cooking in your kitchen oven. They absorb and retain lots of heat, giving your base that delicious, crispy bottom. Pop it in your oven while it preheats, then slide your pizza on when it’s ready to cook.
TOP IT OFF AFTER BAKING
Try adding fresh ingredients like rocket, basil, prosciutto, or a drizzle of olive oil after baking. It keeps the flavours bright, the textures fresh, and gives your pizza that extra pop.
LEFTOVERS TO LOOK FORWARD TO
If you don’t finish all your pizza, it makes a great cold snack from the fridge the following day!