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One of the finest dough balls in the world.

Six formulations. Sizes from 8 to 30 ounces. Consistent, easy to handle, and built for the way your kitchen actually runs: hand tossed, deep dish or stone fired.

Compare the doughs Full line guide (PDF)

A fresh Mama LaRosa dough ball dusted with flour on a wooden bench

Italian White, the signature

Trusted by independent pizzerias, restaurant groups and foodservice distributors nationwide.

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Six dough options to build your perfect pizza

Every dough ball carries the same handmade charm. No two are perfectly uniform, which is exactly what gives the finished product its made-in-house look.

Italian White dough

Italian White

Signature

Authentic flavor and fresh taste. The classic dough for pizza, calzones or table bread.

8 to 30 ozAll ovens

Nutrition ↓Spec sheet ↓

Hi-Gluten dough

Hi-Gluten

High volume

Strength and stretch. Easy to sheet or toss, and developed for the perfect pizza crust.

8 to 30 ozDeck · Conveyor

Nutrition ↓Spec sheet ↓

Neapolitan dough

Neapolitan

Fire

Classic, yet unique. Formulated for wood, coal and stone fired ovens.

10 and 12 ozWood · Coal · Stone

Nutrition ↓Spec sheet ↓

Tuscan dough

Tuscan

Flavored

Made with olive oil and a hint of garlic.

13 to 26 oz

Nutrition ↓Spec sheet ↓

Focaccia dough

Focaccia

Flavored

Basil and oregano in our favorite recipe. Shape it into appetizers or sandwich bread.

16 oz

MultiGrain dough

MultiGrain

Twelve grains

A wholesome blend of twelve grains. The healthier alternative on your menu.

16 oz

Sizes range from 8 oz to 30 oz. Contact us for availability.

Handling tips · 2:18

Thawing and handling, in two minutes

Best practice from the people who make the dough: how long to temper, how to tray, and how to tell when a ball is ready to stretch.

Our process

Old world mixing technique meets new world technology, plus a secret combination of time and temperature.

See how it's made →

Step 01

Ingredients

Long-standing, approved suppliers we know by name.

Step 02

Mixing

Old world technique blended with new technology.

Step 03

Time & temperature

The proprietary step that makes the dough ball.

Step 04

Frozen & shipped

Packed, cased and on the truck to your kitchen.

Resources

Recipes, sizing, handling and baking. All one click from here

Sizing charts

Which ball for which pie, 8 oz through 30 oz, matched to 10" up to 18" crusts.

Baking tips

Times and temperatures for deck, conveyor, convection, wood and coal.

Recipes & ideas

Calzones, focaccia sandwiches, breadsticks and dessert pies from the same dough.

Need the whole catalogue on paper? The full line product guide has every spec sheet in one PDF.

Private labeling: we'll put your name on it.

Proprietary formulas and custom labeling for restaurants, pizza houses and distributors. Tell us what you need and we'll send a sample.

Request a sample

Or give us a call, someone here picks up: 734-946-7878