Wildfarmed Sourdough Pizza Dough Balls - Pack of 8 x 240g

£16.95 GBP

These regeneratively farmed sourdough dough balls are made from 100% UK grown wheat flour from Wildfarmed, a farming cooperative whose farmers grow a diverse variety of wheat alongside a variety of plants and grasses in a natural way.

This method of growing works with nature and not against it, relying on traditional methods that enrich the soil, increasing biodiversity but also making much healthier wheat due to the higher amount of organic matter present in the soil.

Once harvested, the flour is then finely milled in a traditional stone ground mill that retains more of the nutrition present in the grain, producing a flour that is full of natural vitality and flavour.

If you’re looking to make outstanding Neopolitan style pizzas that are better for you and better for the environment, then you've got to give these dough balls a try!


Ingredient declaration:

Wild Farmed Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamine (B1), Vitamin C], Water, Salt, Wheat Sourdough Powder [Dried Wheat Sourdough (Wheat flour, starter)], Vegetable Oil, Yeast, Barley Malt Flour, Natural Yeast (Type ‘0’ Common Wheat Flour, Natural Yeast, Malted Wheat Flour, Glutathione).

 For allergens including cereals containing gluten, see ingredients in bold. May contain traces of Soya and Sesame Seeds

Nutritional Information

Typical values        per 100g       

Energy kJ                 912                

Energy kcal                224                   

Protein                       7.6                     

Carbohydrate            44.4               

 Fat                               1.5                  

of which saturates        0.2                    

Fibre                              1.7                  

Salt                                1.5                   

Customer Reviews

Based on 4 reviews

Very good.


Nice crispy dough

William Kendrick

Wildfarmed Sourdough Pizza Dough Balls - Pack of 8 x 240g

Vanessa Schofield
Great texture and Flavour

Loved these, just getting used to how to successfully get the topped pizza off the peel and onto the stone in the oven. Bit of a challenge to date but hopefully my technique / method will improve!