NEW! Charcoal
Pre-Fermented Dough Ball
Pre-Fermented Dough Ball
DI ITEM #DB-CHRCL
For foodservice only. Ask your distributor.
For foodservice only. Ask your distributor.
Our Charcoal-Infused Dough Balls are handcrafted in Italy by master pizzaiolos using traditional methods and long fermentation for deep flavor and a dramatic look.
Made in small batches with vegetable charcoal and zero additives, they’re pre-portioned for precision, speed, and striking presentation.
Wake them up, stretch, and bake.
For chefs who want to stand out—without complicating the process.
Made in small batches with vegetable charcoal and zero additives, they’re pre-portioned for precision, speed, and striking presentation.
Wake them up, stretch, and bake.
For chefs who want to stand out—without complicating the process.
Request a Sample
Limited availability for qualified Singapore-based operators.
We’ll contact you if you qualify.
Soft wheat flour, water, salt, mother yeast, fresh yeast, soft wheat malt, vegetal charcoal.
8.8 oz (250 g) dough balls
Each dough ball yields an approximately 12"-13" (30.5-33 cm) pizza.
Each dough ball yields an approximately 12"-13" (30.5-33 cm) pizza.
- Artisan-made in Italy
- Slow-fermented for bold flavor and airy texture
- No preservatives or additives
- Small-batch production
- Pre-portioned for consistency and speed
- Striking look, classic pizza versatility
Thawing & Leavening – Method 1 (Preferred)
Alternate – Method 2 (Room Temp Only)
Leave dough at 68°F (20°C) for approximately 9 hours.
Stretching
Stretch by hand from the center out.
Use semolina flour.
Use a press with or without flared plates.
Recommended size: 12"–13"
Baking
Bake at 644–680°F (340–360°C) for 2–4 minutes.
Use a wood, gas, or electric oven with a refractory stone.
Want a softer texture? Raise the heat slightly and shorten the bake time.
Watch Training Videos
Donna Italia Dough Ball Playlist
- Remove up to 12 frozen dough balls from the freezer (0°F / -18°C).
- Lightly mist with water and seal to prevent drying.
- Place in refrigerator (39°F / 4°C) for 13 hours.
- Then leave at room temperature (72°F / 22°C) for 4–5 hours before use.
Alternate – Method 2 (Room Temp Only)
Leave dough at 68°F (20°C) for approximately 9 hours.
Stretching
Stretch by hand from the center out.
Use semolina flour.
Use a press with or without flared plates.
Recommended size: 12"–13"
Baking
Bake at 644–680°F (340–360°C) for 2–4 minutes.
Use a wood, gas, or electric oven with a refractory stone.
Want a softer texture? Raise the heat slightly and shorten the bake time.
Watch Training Videos
Donna Italia Dough Ball Playlist
Flash-frozen at the origin; do not re-freeze after defrosting.
Keep frozen at 0°F (-18°C).
Shelf life: 12 months from manufacture date.
Keep frozen at 0°F (-18°C).
Shelf life: 12 months from manufacture date.
Contains: wheat.
May contain: soy, mustard, sesame.
May contain: soy, mustard, sesame.
35 dough balls per case
Case dimensions: 16" x 12" x 71" (40 x 30 x 180 cm)
Gross weight: 20 lbs (9.5 kg)
Case dimensions: 16" x 12" x 71" (40 x 30 x 180 cm)
Gross weight: 20 lbs (9.5 kg)
Can’t find this product with your distributor?
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Contact us below—we’ll assist you.
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