Luigi from Pizza Essentials walks through the complete process for using their sourdough doughballs — storage options, knowing when the dough is ready, getting it cleanly out of the tray, and stretching it into a base. Two ways to proof, one proper result.

One dough ball, a lower temperature, and the right cheese. Adam Atkins of Peddling Pizza shows you how to get a genuine New York style bake with golden bubbling cheese, crispy base, that floppy slice. Adam uses the Latteria Sorrentina Fior de Latte American Cut and Greci Pizza Sauce. No separate dough needed.

A 340g dough ball. A 16-inch New York slice. Luigi shows you exactly how to get there. From a 48-hour fridge rest to shaping on your fists and loading on the peel. Proper New York pizza, done right at home.

Alexia knows her way around a dough ball. In this video she walks you through frying pan pizza from start to finish — using Pizza Essentials dough balls and a handful of proper ingredients to get the real thing on the table with no fuss.

Adam Atkins started Peddling Pizza in 2016 with a bicycle, a custom trailer, and a serious obsession with getting the dough right. Years later, his recipe is the one behind our Peddling DG Neapolitan Doughball — and in this video, he's showing you exactly how he uses it. This is the pan-fried method. No pizza oven required. Just a good pan, high heat, and the right dough. Follow along and you'll have a properly impressive pizza on the table in under 15 minutes. We told you proper pizza doesn't require a culinary degree. Adam's proving it.