House Of Pasta 32 oz. All Natural Pizza Dough. The original Italian bread dough for pizza, fried dough, Italian bread, zeppole & calzone. No preservatives. 

Cooking Instructions

Remove desired amount from tray. Rub lightly with oil. Place in bowl. Defrost at room temperature for 6 hours or defrost in a refrigerator overnight and then let stand at room temperature for at least 2 hours.


Preheat oven to 450 F. Lightly grease pizza pan. Roll out one defrosted dough ball to fill a 14” pizza pan. Top with pizza sauce, cheese, and toppings. Sprinkle grated cheese, oregano, garlic powder, and salt. Bake for 15-20 minutes.


Punch defrosted dough ball down slightly. Shape into a 12” long loaf with tapered ends. Place on grease pan for 20 minutes. Slit top of load with knife diagonally, 1/2” deep and 3” apart. Brush top of bread with oil. Preheat oven to 375 F. Bake for 45 minutes.



Follow defrosting instructions. Let dough triple in size. Add spoonfuls of dough into deep fryer with 350 F oil. Turn occasionally until golden brown. Remove from oil. Drain. Sprinkle with powdered sugar. Serve hot.


After defrosting, cut each dough ball into 4 pieces. Roll each to form a circular piece. Place 4 tablespoons of ricotta cheese, 1 slice of mozzarella cheese and a 3” x 3” slice of ham in center. Fold dough and seal to form a half circle. Deep fry in 350 F oil. Turn occasionally until golden brown. Serve hot.


Cut dough into 3” x 3” square pieces. Stretch and fry in skillet with a generous amount of oil – turning occasionally until golden brown. Remove from skillet, slit in half, spread butter or place piece of cheese inside. Serve hot.

Ingredients & Nutritional Info