Gluten Free Pizza Dough Balls

Gluten Free Neapolitan Pizza Dough, Made in Our Manhattan KitchenWeight: 14 oz (400 g) per dough ball, makes an 11–12" pizzaGluten free, without giving up the real thing.✔ Made with Caputo Fioreglut gluten free flour ✔ 2-day fermentation ✔ 14 oz (400 g) dough balls, individually wrapped ✔ Makes an 11–12" pizza ✔ Dairy free · VeganGluten free has always been part of Kesté, and now you can bring it home too. Our gluten free dough is made with Caputo Fioreglut, an award-winning flour developed after years of research by the Naples mill. We ferment it for two days and add a touch of extra virgin olive oil. The result is a soft, flavorful dough you'll hardly believe is gluten free. Each ball weighs 14 oz (400 g) and is individually wrapped and shipped frozen.Ingredients: Caputo Fioreglut gluten free flour (gluten-free wheat starch, dextrose, corn starch, buckwheat flour, rice starch, vegetable fiber, guar), water, extra virgin olive oil, salt, dry yeastContains: Wheat (gluten-free wheat starch)A note for celiac customers: Caputo Fioreglut is made with gluten-free wheat starch, a wheat ingredient processed to remove gluten. That's why "Wheat" appears in our allergen statement even though the dough is gluten free. If you have celiac disease or a wheat allergy, please contact us before ordering. We're happy to answer any questions about how our gluten free dough is prepared.All frozen products must be placed in the freezer as soon as delivered to you. Keeps up to 6 months in the freezer. Once thawed in the fridge, use within 24 hours.How to Use The night before: move the dough balls from the freezer to the fridge. At least 3 hours before baking: take them out of the fridge and let them rest, covered, at room temperature. Stretch: stretch the dough by hand into an 11–12" round. Top it: add your favorite toppings. Keep it simple, the Neapolitan way. Bake: home oven at 500–550°F for 5–6 minutes, or a high-heat oven at 700–750°F for about 2 minutes.