Pizza Dough PizzArti, ball 300g/piece frozen 48 pcs/14.4kg/carton Natuvito

Artisanal, raw dough for preparing Neapolitan-style pizza "canotto". Preparation at room temperature: transfer the raw dough from the freezer to containers with lids (e.g., to containers 400 x 600 mm - 15 pcs). Lightly moisten the dough with water, e.g., using a spray bottle, and leave to thaw and rise at room temperature (+21/23°C) for about 20 to 22 hours. The rising and maturation time of the dough depends on the ambient temperature, so any change in temperature affects the thawing, rising, and maturation time of the dough. After the entire process of thawing, rising, and maturation, the dough is ready for preparing pizza in a Neapolitan pizza oven at about 400°C or can be stored in the refrigerator for 24 hours at 4°C. After removing the dough from the refrigerator, it is recommended to leave the dough at room temperature for about 2-3 hours before preparing the pizza.