Long-fermented biga-based dough with low hydration (58%), developed specifically for pizza that goes straight from the fridge to the sheeting machine. Delivers a light, airy and crispy base with an open crumb structure and deep flavour – perfect for Norwegian-style pizza with a thin, crispy crust. Hydration: 58% – can be adjusted depending on oven type and desired result. Recommended for: Electric ovens such as Pizzaboy, Sveba etc. – ideal for high-efficiency production environments with consistent rhythm.

100% made with premium Tipo 00 flour W330 in both the biga and the main dough. Delivers more extensibility – perfect for an even, light crust with high bakeability and medium oven spring. Available hydration levels: 65%, 68% or 70% Tailored to your style and oven performance. 250g | 280g | 300g Recommended for: Electric, gas or wood-fired ovens, Neapolitan style and all high-temperature baking.

Biga made with Tipo 00 W390 for maximum strength – the main dough mixed with Tipo 0 W300 to deliver an open crumb structure and easier handling. A perfect balance between elasticity and extensibility, airiness and flavour. Available weights: 250g | 280g | 300g Available hydration levels: 70% and 75% Developed for flexibility in both classic and modern pizza production. Recommended for: Stone, electric and gas ovens – ideal for both traditional and modern pizzas.

Both biga and main dough based on Tipo 0 W300, a Tipo Zero based dough with more starch from the grain. This dough becomes softer, more airy and easier to open – ideal for classic Neapolitan pizza with balanced crust height and even, powerful oven spring. Hydration: 70% – or adjusted depending on oven type and desired texture. Delivers good flexibility and airiness without requiring advanced handling. Recommended for: Lower baking temperatures (380°C).

Direct dough developed specifically for deep pans and high crusts. This dough is highly hydrated (80%) and airy, with a crispy hint at the bottom and the characteristic caramelised edge. Optimised for long pan proofing – delivers maximum airiness, a moist crumb and an impressive visual result. Recommended for: Detroit-style pizza, pan focaccia and other thick-crust variations that require volume and crust character.

Pizza al taglio is a classic Roman pizza style, known for its airy, light and crispy base with a distinct structure and large alveoli. The dough is made with high hydration and long fermentation, which delivers a rich flavour and a characteristic crispy crust while the inside remains soft and airy. Baked in trays and cut into squares, perfect for serving by the slice.

''Your Doug'' is a custom-made dough service where we produce exactly the dough you need, based on what you want to bake. You tell us the style, and we handle the process — from ingredient selection to fermentation. All doughs are built on slow yeast fermentation to deliver proper structure, flavor, and performance in your kitchen. Suitable for products like focaccia, schiacciata fiorentina, rosetta napoletana, and other yeast-leavened breads.