Stop settling for delivery. Make restaurant-quality pizza in your own oven.
The Process
The Thaw
Out of the fridge
The Shape
Give it a rest
The Rise
Let it proof
The Fire
Bake like a boss
The Good Stuff
Filtered Water
Premium Flour
Sea Salt
100yr Starter
All Natural & Full of Love
Jersey Roots. San Diego Dough.
I’ve been in San Diego for 25 years, but I grew up in Verona, NJ, where Pizza is a religion.
As you can imagine I have been obsessed with making the kind of pizza at home that you don't have to order from "those places." (You know the ones.)
San Diego definitely has its gems—shout out to Sisters, Long Island Mike's, and Tribute. But I wanted that pizza on my schedule, from my oven, made to order.
For years my kitchen looked like a flour bomb went off. But I finally cracked it: The Perfect Dough.
It works in your oven. It works in an Ooni. It just works. You're Welcome!!
- Birky
Your Pizza. Your Way.
From my box to your oven. Tag us #ballzinabox
Pizza For The Soul
One Dough. Infinite Possibilities.
Tag Your Pizzas With #ballzinabox
Birky's Foolproof Pizza Playbook
From Freezer to Legend in 8 Hours (Most of It You're Sleeping or Binge-Watching)
Listen up: This isn't rocket science. It's pizza. If you can follow directions and resist eating raw dough, you're golden. I've done the hard part (500+ failed batches). Now just do what I say.
⏰ The Game Plan
Night Before: Move dough from freezer to fridge (30 seconds)
6 Hours Before: Take dough out of fridge, leave in bag on counter (30 seconds)
3 Hours Before: Shape dough ballz and start final proof (5 minutes)
1 Hour Before: Preheat oven/Ooni (2 minutes)
30 Minutes Before: Prep toppings, open wine (10 minutes)
Go Time: Shape, top, bake, become legend (15 minutes)
1
Thaw: The Night Before
Take your frozen dough ballz out of the freezer. Put them in the fridge. That's it. Go to bed.
They'll slowly thaw overnight while you sleep. This is the easiest step. Don't overthink it.
Pro Tip: Keep them in the bag or container they came in. No need to unwrap yet.
2
Warm Up: 6 Hours Before Dinner
Take your dough out of the fridge. Leave it in the bag. Just set it on the counter for 3 hours.
Pro Tip: This is when you go watch TV, take a nap, or pretend to be productive. The dough doesn't care what you do as long as you leave it alone.
3
Shape & Proof: 3 Hours Before
Okay, now we work. Take the dough out of the bag. Time to shape these bad boys into tight ballz:
Flour your hands (don't be shy)
Grab a dough ball and stretch the top surface down to the bottom
Pinch the bottom shut like you're closing a dumpling
Place smooth-side UP in a container with semolina or flour
Cover with a damp cloth
Leave on counter for 3 more hours
Pro Tip: This second 3-hour rest is where the magic happens. The yeast wakes up, the gluten relaxes, and your dough becomes stretchable perfection.
⚠️ Don't skip the proofing time. Cold dough = impossible to stretch = sad, thick pizza.
👉 Now: Pick Your Cooking Method 👈
You've done Steps 1-3. Now choose how you're going to cook your pizza. The guide will show you exactly what to do next.
👆 Click one of these buttons now
🔥 Ooni Method 🔥
4
Preheat: 1 Hour Before
🔥 Ooni / Outdoor
Aim for 750-900°F. Fire it up 1 hour early to stabilize heat.
🏠 Indoor Oven Method 🏠
4
1 Hour Before: Preheat
Set oven to 500-550°F with stone inside.
🍳 Cast Iron Method 🍳
4
Preheat Pan
Put cast iron in oven at 500°F for 45 mins.
🍕 MANGIA! 🍕
You just made pizza from scratch. Your family thinks you're a wizard. Don't tell them how easy it was.
Tag me: @3ballzinabox
- Birky
Best Seller
Small Batch • Artisan
Handmade Artisan Dough
$30.00+ Local Delivery
This isn't factory dough. This is "I woke up early to feed the starter" dough. It's handmade in small batches with real ingredients and a whole lot of love. Whether you're chasing that perfect leopard-spotted Neapolitan crust or a crispy NY-style fold, this dough is your canvas. It's forgiving, flavorful, and ready for your oven.
Local Delivery in San Diego Only
65% Hydration
The sweet spot. Crispy bottom, airy cornicione (crust).
48hr Ferment
Cold fermented for flavor depth and digestibility.
Freeze or Fire
Use immediately or freeze for up to 3 months. Thaws in 4 hours.
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