What is a typical time and temp for a tender crust

I run my GreenEgg at about 500-600 degrees and it works great with a stone. Make sure your stone is at temp. The biggest issue most have with crust is they feel like the oven is at temp but the stone isnt. (need to wait 30 mins running at BGE temps). With stone at 400+ degrees and egg in the 500 to 600+ the pizzas take about 4-6 minutes with some turns. Love this dough! Very good for guys like me who dont have time or energy to make my own.

What is the shelf life if kept frozen?

You can keep our Pizza Dough in the freezer well wrapped for three months. We recommend keeping it in the plastic bag it was wrapped in and placing it in a zip lock bag. Thank you

I live in California and it is currently 100F this time of year. Will the dough arrive frozen in these temperatures?

We Ship our Dough overnight with Dry Ice and Ice Packs. As long as you follow the tracking provided, and it is not allowed to sit outside for any length of time it will be fine. We have had great success shipping our dough all over the United States this past summer. Thank you, Frank and Sal

Why is this no longer available?

Probably b/c pizza dough now is available at grocery stores & pizza parlors.

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🍽️ Elevate your pizza game with NYC's finest dough!

EASY TO USE - Comes with detailed instructions for a seamless pizza-making experience.
SHARE THE LOVE - 10-pack ensures there's enough dough for family and friends!
DAIRY SOY FREE - Enjoy guilt-free indulgence with all-natural ingredients.
AUTHENTIC NYC FLAVOR - Crafted with the unique essence of New York water for that iconic taste.
PERFECTLY PORTION CONTROLLED - Each dough ball weighs 1.25 lbs, ideal for full-size pizzas.

Fresh Made New York City Pizza Dough offers 10 all-natural, dairy-free, and soy-free dough balls, each weighing 1.25 pounds, perfect for creating authentic New York-style pizzas at home. Enjoy the unique flavor that only New York water can provide, complete with easy-to-follow instructions for a delightful pizza-making experience.