Frequently Asked Questions

We understand that making pizza can raise a lot of questions, whether it’s about achieving the perfect crust, understanding the science of dough, or getting the best out of your pizza oven. Here, we’ve compiled answers to some of the most common queries we receive about our products, service and baking. We also have a dedicated page where you can get all the information, tips and tricks: The Ultimate Home Pizza Maker’s Guide If you don’t find what you’re looking for, please don’t hesitate to contact us. We’re always here to help guide your pizza journey
FAQ & Answers

General Questions & Answers

Where and when can I get the products delivered?

We currently deliver to the The Netherlands, Belgium and Germany.

Pickup is possible in Amsterdam only (Gyroscoopweg 10, 1042 AB Amsterdam).

Orders received during the week before 17:00 will be shipped the next day. Orders received from Friday to Sunday will be shipped on Monday.


Delivery in The Netherlands

In The Netherlands, orders received before 17:00 can be delivered next day. Please order on


Delivery in Germany and Belgium

In Belgium, orders received before 17:00 will be shipped the next day, with next day delivery. For Germany, order on and for Belgium, please order on

Select a day for your delivery at checkout. You will be contacted on the day with an estimated time of delivery, and in case of 3rd party delivery, also with a Track&Trace.

Find more information on the Delivery Information page.


How will the products be delivered?

Some of our products are sent frozen, some chilled. All the products in your order will all be delivered together, chilled and packaged suitably for delivery. Make sure to move the frozen products to a freezer as soon as possible.

You will receive a track & trace ode as soon as the parcel has been picked up by the courier.


Dough Questions & Answers

What’s in your dough?

Made fresh every day with a handful of ingredients of premium quality, our dough takes the central stage of our whole operation. The amount of muscle and brain power devoted to the development and the making of our dough is unmatched by any other part of our daily work.

We make a few variations of the dough, but in essence, it is made with a mix of high protein Italian flour (Caputo), high quality Italian extra virgin olive oil, sea salt, a tiny amount of baker’s yeast, and water.

These are combined, mixed for optimal gluten development, left to rest and start the fermentation, and then placed in a temperature controlled environment to slow down the fermentation. This process, developed over centuries of pizza and bread baking, and our modest contribution, is what makes our dough so flavorful, airy, and light.

You can check the individual pages of our doughs to see more information:

Neapolitan Pizza Dough
New York Style Pizza Dough
Classic Pizza Dough
Beetroot Dough
Rosemary Dough


Can the pizza dough be refrozen?

If the dough hasn’t completely thawed, warmed up and started to proof, it is safe to refreeze it. This will not compromise the safety or the quality of the dough. 

For the best experience, we recommend planning ahead and only thawing the amount of dough you intend to use. 


Is your pizza dough vegan?

Yes, True Pizza’s doughs are plant-based and fully suitable for a vegan diet.

We believe in simplicity and quality when it comes to our ingredients, and we’re committed to making a dough that everyone can enjoy.

Our dough is crafted using only flour, water, sea-salt, extra virgin olive oil and yeast – no dairy, no eggs, just honest, simple ingredients.


Baking Questions & Answers

How to prepare the dough for baking?

Our pizza dough is an active dough and it is very respondent to temperature. To get the very best results, you would want the dough to be at room temperature and well rested before shaping and baking it.

The slow (and best) way: Take the dough out of the freezer and place it in the fridge the day before you plan to use it. At least a couple of hours before baking it, take it out of the fridge, place it in a container, cover with cling film or a kitchen towel and place it somewhere warm (room temp.).

The faster way(s):
At least 8 hours before you want to use it, take the dough out of the freezer and keep it at room temperature. Make sure it is covered.

We don’t recommend it, but there is an even quicker way to thaw the dough. Take the dough out of the freezer and place it (still in the bag) in a bowl of lukewarm water. The dough should be ready to work with in about two hours hour, but the quality of the end product will not be the best.

For more information on how to defrost, prepare and bake the dough, please visit our Pizza Guide.


How do I know when the dough is ready to bake?

Give it the right time and the right temperature, and the dough will be easy to work with and provide amazing flavor and texture. Rush it, force it or bake it when it’s too cold or not rested enough, and it will fight you every step of the way.

The dough is ready to bake when it reaches room temperature, starts to increase in volume, and becomes soft to the touch.

A good way to check it is with the Poke test: Poke the dough ball with your finger, and if the dough springs right back, it’s not yet ready. If it springs back slowly, leaving a small indent where you poked it, it’s good to go!

For more information on how to defrost, prepare and bake the dough, please visit our Pizza Guide.


How to bake the pizza dough in a regular kitchen oven?

If you are baking in a regular pizza oven, we recommend using a pizza stone/steel or at least a baking tray that will be kept in the oven and heated up.
– Preheat the oven to (at least) 220°C – use the pizza baking program if your oven supports it;
– Prepare the pizza and spread (some of) the tomato sauce on it, but hold off the cheese and the rest of the toppings;
– Place the pizza directly on to the hot surface (stone/steel, baking tray) and bake for about 5 minutes;
– Take the pizza out of the oven, top it up with cheese and place it back in to the oven;
– Bake until the crust is golden brown, and the cheese has melted;
– Remove from the oven and let cool for 2 minutes before cutting and serving.

Detailed instructions can be found on our How To Bake Pizzas in a Regular Kitchen Oven page



How to bake the pizza in a pizza oven?

If you have an oven that goes to 300°C or higher, there’s no need to pre-bake the pizzas.
– Preheat the oven to the max temperature;
– Prepare fully topped pizza;
– Place the pizza directly into the oven and bake for about 2-5 minutes (depending on oven temp), rotating if needed;
– Bake until the crust is golden brown, and the cheese has melted;
– Remove from the oven and let cool for 2 minutes before cutting and serving.

Detailed instructions can be found on our How To Bake Pizzas in a Pizza Oven page

Will it be difficult to make my own pizzas?

Absolutely not! We will supply you with all the ingredients, the dough is already made, the only thing you have to do is to stretch the dough, top it up and bake it.

Is the dough stretching part scaring you? No reason to worry, there’s nothing you can do wrong. Even if you never done it before, you will be amazed how easy it is to make a really good homemade pizza, our How to Stretch Pizza Dough Guide is here to help.


I only have a regular home oven, can I still make fresh pizzas?

Yes! Funny story, we started True Pizza in our kitchen, with an oven that goes only up to 230°C. This is more than enough to make a homemade style pizza or a focaccia.

Please check How To Bake Pizzas in a Regular Kitchen Oven for more information.