What it is
Classic Italian pizza dough balls, 250 g each, supplied in a professional case format. The product is described as precooked and ready to stretch and top.
Producer and format
The POL reference contains 40 dough balls of 250 g, for 10 kg per case. This clear case format supports recurring pizza production and stock planning.
Organoleptic profile
Each portion is a 250 g dough ball with a soft, workable structure after the required preparation. It is intended as a base for a round pizza rather than a finished baked product.
Professional uses and quantities
Start with one 250 g ball for one pizza and adjust only when the menu size requires it. Stretch the dough, add the planned topping and bake according to the kitchen process.
Errors to avoid
Do not confuse the dough ball with a baked pizza, force the dough while it is not ready to work or overload it with topping. Keep the portion shape as even as possible.
Storage and handling
Follow the storage and preparation conditions shown on the pack and protect the product from heat and contamination. Handle each ball gently during preparation so the dough remains workable.
LAPA logistics in Switzerland
LAPA supplies the 40-piece, 10 kg case across Switzerland to pizzerias, restaurants, caterers and professional pizza kitchens.
Who it is for
For pizzerias and foodservice teams that need a counted 250 g dough-ball format for organised pizza service and repeatable portioning.
