NEW! Roman-Style
Pre-Fermented Dough Ball
Pre-Fermented Dough Ball
DI ITEM #DB-ROMAN
For foodservice only. Ask your distributor.
For foodservice only. Ask your distributor.
Our Roman-Style Dough Balls are made in Italy by expert pizzaiolos using traditional techniques and slow fermentation to deliver rich flavor, airy texture, and a crisp, light bite.
Crafted in small batches with no additives or shortcuts, they’re pre-portioned for consistency and faster prep.
Wake them up, stretch, and bake.
For chefs who want to serve something different—without the hassle.
Crafted in small batches with no additives or shortcuts, they’re pre-portioned for consistency and faster prep.
Wake them up, stretch, and bake.
For chefs who want to serve something different—without the hassle.
Request a Sample
Limited availability for qualified Singapore-based operators.
We’ll contact you if you qualify.
Soft wheat flour, water, sunflower oil, re-milled durum wheat semolina, salt, extra virgin olive oil, fresh wheat germ, fresh yeast, malted wheat flour, yeast, emulsifier (sorbitan monostearate).
6.3 oz (180 g) dough balls
Each dough ball yields an approximately 13"-14" (33-35.6 cm) Roman-style pizza.
Each dough ball yields an approximately 13"-14" (33-35.6 cm) Roman-style pizza.
- Artisan-made in Italy
- Slow-fermented for bold flavor and airy texture
- Small-batch production
- Pre-portioned for consistency and speed
- Ideal for Roman-style pizza
Thawing & Leavening – Method 1 (Preferred)
Alternate – Method 2 (Room Temp Only)
Leave dough at 72°F (22°C) for approximately 8 hours.
Stretching
Keep the round shape. Stretch on semolina flour using a rolling pin or your hands (Roman tradition).
Recommended size: 13"–14".
Baking
Bake at 608–626°F (320–330°C) for 3–4 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 15 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 24 hours.
- Then leave at room temperature (68°F / 20°C) for 5 hours before use.
Alternate – Method 2 (Room Temp Only)
Leave dough at 72°F (22°C) for approximately 8 hours.
Stretching
Keep the round shape. Stretch on semolina flour using a rolling pin or your hands (Roman tradition).
Recommended size: 13"–14".
Baking
Bake at 608–626°F (320–330°C) for 3–4 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.
45 dough balls per case
Case dimensions: 16" x 12" x 71" (40 x 30 x 180 cm)
Gross weight: 18.5 lbs (8.4 kg)
Case dimensions: 16" x 12" x 71" (40 x 30 x 180 cm)
Gross weight: 18.5 lbs (8.4 kg)
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Contact us below—we’ll assist you.
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