Why Is Conditioning Important?. As the cold winter months finally pass, your pizza oven may have been hibernating under cover outside in the garage or a garden shed. Proper conditioning ensures that your oven is ready for action when the warmer days

Conditioning Your Pizza Oven: A Springtime Guide

It's common for our gluten-free dough balls, which are crafted to provide a light and airy Neapolitan-style crust without artificial ingredients, to occasionally develop small cracks or dry out slightly, even when stored in their sealed packaging. Th

It&apos;s common for our gluten-free dough balls, which are crafted to provide a light and airy Neapolitan-style crust without artificial ingredients, to occasionally develop small cracks or dry out slightly, even when stored in their sealed packaging. This is because our unique blend of natural gluten-free flours and starches, while essential for achieving that authentic texture and rise, behaves differently from traditional wheat doughs and can release moisture more readily over time.Thankfully, this is perfectly normal and easy to fix with a bit of rehydration and care, ensuring your pizza base is as pliable and delicious as it should be.<hr> <h3 id="step-by-step-guide-to-rehydrating-your-dough-balls">Step-by-Step Guide to Rehydrating Your Dough Balls</h3> Follow these simple steps to restore your dough balls to their optimal condition for pressing and rolling:<ol start="1"><li>Remove from Packaging: Carefully remove the dough ball from its plastic bag.</li><li>Gentle Water Massage: Wet your hands with a small amount of water. Gently rub and massage the surface of the dough ball, allowing the moisture from your hands to be absorbed into any dry areas or cracks. You&apos;ll feel the dough become softer and more pliable.</li><li>Oil Application: Repeat the gentle massage, but this time, use a light vegetable oil, such as sunflower oil. This helps to hydrate the dough further and creates a barrier to seal in moisture, preventing further drying without imparting any strong flavour.</li><li>Allow to Rest: Place the dough ball in a clean bowl or on a lightly oiled surface, cover it loosely with a damp cloth or plastic wrap, and let it rest for at least 2 to 4 hours at room temperature. This crucial resting period allows the water and oil to fully integrate into the dough, making it supple and easy to work with.</li><li>Final Check: Before you&apos;re ready to press and roll your pizza, check the dough ball&apos;s surface. It should feel smooth and pliable, with no visible cracks or dry spots. If it still feels a little dry, repeat Step 2, ensuring you&apos;re gentle to avoid pressing out any trapped air.</li><li>Press and Roll: Your dough ball is now ready! Use our Riceolina Dust, specifically designed to prevent the dough ball from sticking to the work surface or pizza peel as you press and roll it to your desired thickness.</li></ol>Important Tip: When rehydrating your dough, avoid using additional dry gluten-free flour. This can absorb moisture, potentially causing the dough to crack again when you try to shape it.<hr>We hope this guide helps you create delicious gluten-free pizzas every time!

Restoring Your Gluten-Free Dough Balls

Dough Preparation & Storage

Cooking your Pizza

Great Balls of Flour