HERE TO HELP

Welcome to our help page! This is the place where curiosity meets clarity. Whether you're wondering how things work, need a hand with something, or just want to learn how to cook the perfect pizza (click here for that) — you're in the right spot.

Scroll through to find answers to the stuff we get asked all the time. And if you still can't find what you're looking for, feel free to reach out via live chat or in an email — we’re always happy to help!

HOW QUICKLY WILL YOU DELIVER MY ORDER?

Dough balls and pizza bases are delivered within 2-3 working days of your order. Once dispatched, your order will be delivered within 24 hours and confirmation of your delivery time will come from our courier, DPD.

Please note, orders are dispatched Monday to Friday, with delivery available Tuesday to Saturday.

HOW MUCH DOES DELIVERY COST?

Standard delivery is £5.95. Delivery is free for order over £50.

ARE THERE ANY DELIVERY RESTRICTIONS?

We are currently unable to deliver to Northern Ireland, along with the following 2-day delivery postcodes:

AB31 - AB35 | AB41 - AB54 | AB36 - AB38 | AB55 - AB56 | FK17 - FK21 | HS1 - HS9 | IV1 - IV63 | KA27 | KA28 | KW0 - KW14 | KW15 - KW17 | PA20 - PA78 | PH15 - PH18 | PH19 - PH29 | PH32 - PH33 | PH45 - PH48 | PH30 - PH31 | PH34 - PH44 | PH49 - PH50 | ZE1 - ZE3

HOW SHOULD I STORE MY DOUGH BALLS & PIZZA BASES?

Both dough balls and bases can be frozen on arrival or stored in the fridge for up to 2 days.

HOW WILL MY ORDER BE PACKAGED?

CARDBOARD & PLASTIC PACKAGING:
This is fully recyclable and can be put into your domestic recycling bin.

GEL ICE PACKS:
These can be saved and used again. Alternatively, cut off a corner of the pack and dispose of the liquid down the drain. It is made of 99% purified water, is environmentally friendly and safe to dispose of in this manner. The outer plastic bag is also fully recyclable.   

WHAT IF I AM NOT HAPPY WITH MY ORDER?

If for any reason you are not 100% satisfied with your order, our friendly customer care team are here to help. Use the live chat feature on our website or send an email to info@homemadepizzaclub.co.uk and we will do everything we can to put it right for you.

WHAT SIZE PIZZA WILL MY DOUGH BALLS MAKE?

Our pizza dough balls will stretch out to make a pizza between 10-12" inches in diameter, depending on how thick you like your crust.  

DO YOU USE ANY ADDED SUGAR, CORN SYRUP OR OTHER UNPLEASANT INGREDIENTS OFTEN FOUND IN SHOP-BOUGHT & TAKEAWAY PIZZAS?

Absolutely not. We believe great pizza starts with great ingredient. You won’t find any hidden nasties in our dough or bases. Just honest, quality ingredients made with care and attention.

COOKING INSTRUCTIONS

LET'S MAKE PIZZA!

Welcome to the fun part — turning our dough balls and pizza bases into your very own pizza masterpiece! 

Whether you're cooking with the kids, feeding a hungry crowd, or just treating yourself, this page will guide you through everything you need to make seriously good pizza at home. 

Ready to get your hands floury? Let’s do this!

HAND-STRETCHED PIZZA BASES - COOKING INSTRUCTIONS

Get great results in domestic ovens and any brand of outdoor pizza oven (Ooni, Roccbox etc). 


COOKING IN PIZZA OVEN

1. Pre-heat your oven to approximately 300°C.

2. Remove pizza base from packaging and place on a work surface.

3. Add tomato sauce, cheese and toppings.

4. Place topped pizza on a pizza peel before placing into the oven.

5. Rotate pizza regularly to get an even bake and avoid burning.

6. Once dough, cheese and toppings are nicely browned, remove from the oven.


COOKING IN DOMESTIC OVEN

1. Pre-heat your oven to approximately 220°C.

2. Remove pizza base from packaging and place on a work surface.

3. Add tomato sauce, cheese and toppings.

4. Place fully topped pizza into the oven and bake for around 5 - 6 minutes or until the dough, cheese and toppings are nicely browned.


SHOP | Hand-Stretched Sourdough Romana Pizza Bases

NEAPOLITAN DOUGH BALLS - PREPARATION & COOKING INSTRUCTIONS

Get great results in any brand of outdoor pizza oven (Ooni, Roccbox etc). 


PROVING 

1. Remove frozen dough ball from plastic packaging and put in an airtight plastic tub or food grade bag.

2. Put in your fridge for at least 24 hours. Extending this to 2-3 days will enhance the characteristic ‘leopard spotting’ and develop a more complex flavour.

3. On the day, remove the dough from fridge and allow 2-3 hours for it to come to room temperature.


COOKING 

1. For best results, pre-heat your oven to its maximum temperature. Ideally 400°C at least.

2. Remove dough ball from the tub / bag and cover it with a light dusting of plain flour on both sides.

3. Push the dough into the work surface with your fingertips to flatten it.

4. Spread out with your hands until it is around 11-12” in diameter, rotating as you shape to ensure an even circular disc is created.

5. Add tomato sauce, cheese and toppings.

6. Place your pizza on a pizza peel before transferring to the hot oven.

7. Turn the pizza regularly to avoid burning and ensure the toppings are cooked. Baking should take 60-90 seconds.


SHOP | Neapolitan Pizza Dough Balls

SOURDOUGH DOUGH BALLS - PREPARATION & COOKING INSTRUCTIONS

Get great results in domestic ovens and any brand of outdoor pizza oven (Ooni, Roccbox etc).


PROVING

1. Remove frozen dough ball from plastic packaging and put in an airtight plastic tub or food grade bag.

2. Put back in your fridge for at least 24 hours. Extending this to 2-3 days will allow the dough to develop a more complex flavour.

3. On the day, remove the dough from fridge and allow 2-3 hours for it to come to room temperature.


COOKING IN PIZZA OVEN

1. Pre-heat oven to approximately 300°C.

2. Remove dough ball from the tub / bag and cover it with a light dusting of plain flour on both sides.

3. Push the dough into the work surface with your fingertips to flatten it.

4. Spread out with your hands until it is around 11-12” in diameter, rotating as you shape to ensure an even circular disc is created.

5. Add tomato sauce, cheese and toppings.

6. Place your pizza on a pizza peel before transferring to the hot oven.

7. Turn as necessary to ensure the crust blisters evenly and the toppings are cooked. Baking should take 2-3 minutes.


COOKING IN DOMESTIC OVEN

1. For best results, use a pizza steel or pizza stone. Place in the oven and pre-heat to 250°C or as hot as possible.

2. Remove dough ball from the tub / bag and cover it with a light dusting of plain flour on both sides.

3. Push the dough into the work surface with your fingertips to flatten it.

4. Spread out with your hands until it is around 11-12” in diameter, rotating as you shape to ensure an even circular disc is created.

5. Add tomato sauce, cheese and toppings.

6. Place your pizza on a pizza peel before transferring to the hot oven.

7. Bake for approximately 5-6 minutes, until the dough is evenly browned, and the toppings are cooked.


SHOP | Sourdough Pizza Dough Balls

NEW YORK DOUGH BALLS - PREPARATION & COOKING INSTRUCTIONS

Get great results in domestic ovens and any brand of outdoor pizza oven (Ooni, Roccbox etc).


PROVING

1. Remove frozen dough ball from plastic packaging and put in an airtight plastic tub or food grade bag. 

2. Put back in your fridge for at least 24 hours. Extending this to 2-3 days will allow the dough to develop a more complex flavour.

3. On the day, remove the dough from fridge and allow 2-3 hours for it to come to room temperature.


COOKING IN PIZZA OVEN

1. Pre-heat oven to approximately 300°C.

2. Remove dough ball from the tub / bag and cover it with a light dusting of plain flour on both sides.

3. Push the dough into the work surface with your fingertips to flatten it.

4. Spread out with your hands until it is around 11-12” in diameter, rotating as you shape to ensure an even circular disc is created.

5. Add tomato sauce, cheese and toppings.

6. Place your pizza on a pizza peel before transferring to the hot oven.

7. Turn as necessary to ensure the crust blisters evenly and the toppings are cooked. Baking should take 2-3 minutes.


COOKING IN DOMESTIC OVEN

1. For best results, use a pizza steel or pizza stone. Place in the oven and pre-heat to 250°C or as hot as possible.

2. Remove dough ball from the tub / bag and cover it with a light dusting of plain flour on both sides.

3. Push the dough into the work surface with your fingertips to flatten it.

4. Spread out with your hands until it is around 11-12” in diameter, rotating as you shape to ensure an even circular disc is created.

5. Add tomato sauce, cheese and toppings.

6. Place your pizza on a pizza peel before transferring to the hot oven.

7. Bake for approximately 5-6 minutes, until the dough is evenly browned, and the toppings are cooked.


SHOP | New York Pizza Dough Balls

CHICAGO TAVERN STYLE DOUGH BALLS - PREPARATION & COOKING INSTRUCTIONS

Get great results in domestic kitchen ovens. 


PROVING

1. Remove frozen dough ball from plastic packaging and put in an airtight plastic tub or food grade bag. 

2. Put back in your fridge for at least 24 hours. Extending this to 2-3 days will allow the dough to develop a more complex flavour.

3. On the day, remove the dough from fridge and allow 2-3 hours for it to come to room temperature.


CURING

1. On the day of, or the day before you’re ready to cook your pizza, remove from the fridge and lightly flour the dough ball on both sides.

2. Flour the worktop and the dough and roll it out using the rolling pin to around 12” diameter.

3. Place the rolled-out dough onto a piece of parchment paper and cover it with another piece so it sits between the two.

4. Leave the dough on the worksurface for approximately 3-4 hours. Alternatively, place it in the fridge in the parchment for another 24 hours which will give even better results. This step is called ‘curing’ the dough and helps it dry out slightly, giving your pizza that unmistakable Tavern-style crunch!


COOKING

1. Set your domestic oven to around 240°C and heat up your baking steel or pizza stone in the oven for at least 30 minutes until it is very hot.

2. Flour a worktop using the semolina or flour.

3. Carefully remove the dough disc from the baking parchment and turn it over so that the dryer top side is touching the worktop, which will help the pizza crisp in the oven. If you’re using a pizza tray you can put your dough straight onto it and build your pizza there, before going straight into the oven.

4. Generously apply pizza sauce, cheese and toppings to the pizza, spreading them right out to the edge (leaving very little if any crust) before using the pizza peel to slide it onto the baking steel or pizza stone in the oven.

5. Cook the pizza for 9-10 minutes and remove from the oven. Cut it into squares (never slices!) before serving.


SHOP | Chicago Tavern Style Pizza Dough Balls

VIDEO | Is Tavern Style pizza Chicago's BEST kept secret?

MORE TOP TIPS

KEEP TOPPINGS LIGHT
Try not to overload your pizza with toppings. Sometimes less is more!

HAVE FUN & GET CREATIVE!
When it comes to your toppings, think outside the box. Pizza is a fantastic way of using up ingredients in your vegetable drawer, or even leftovers from other meals. Get those creative juices flowing!

BRING THE HEAT WITH A PIZZA STEEL
Add a pizza steel to your arsenal when cooking in your kitchen oven. They absorb and retain lots of heat, giving your base that delicious, crispy bottom. Pop it in your oven while it preheats, then slide your pizza on when it’s ready to cook.

TOP IT OFF AFTER BAKING
Try adding fresh ingredients like rocket, basil, prosciutto, or a drizzle of olive oil after baking. It keeps the flavours bright, the textures fresh, and gives your pizza that extra pop.

LEFTOVERS TO LOOK FORWARD TO
If you don’t finish all your pizza, it makes a great cold snack from the fridge the following day!