Great Balls Of Flour Bewertungen 

Antwort von Great Balls Of Flour

Vor 6 Tagen

Hey Karl

Thank you for your candid feedback. We take every review seriously, and we genuinely appreciate you taking the time to share your experience.

With over 100,000 customers ordering our dough, the vast majority achieve fantastic results. However, even when an issue affects only a tiny fraction of bakes, we refuse to be complacent. That is why we are actively testing and refining alternative flour blends right now. We recognise that home pizza makers want to get cooking without having to navigate unpredictable resting windows or compensate for kitchens that lack commercial ambient heat. Our new formulation lowers the protein profile specifically to reduce high elasticity and eliminate frustrating spring-back, while ensuring the dough stays extensible without tearing. We have been working on blends for the past 4 months and believe we've identified a blend that works without affecting our recipe and signature taste.

Regarding comparisons to brands like Woody's: their dough lists Caputo Criscito (dried sourdough), which by nature requires commercial or active baker's yeast to drive fermentation. Our dough is 100% naturally fermented using only our live sourdough mother with zero commercial yeast, which behaves very differently and can yield a firmer gluten structure if the flour's protein content is slightly too high.

We are listening to our customers, not making excuses, and we are using this feedback directly to improve the product. Once our winning new blend is finalised and released, we would love to send you a complimentary replacement pack on us so you can experience the difference firsthand. Please reach out to our support team with your order details, and we’ll make sure you're first in line to try it.

Best regards,

Team GBOF

Antwort von Great Balls Of Flour

Aktualisiert vor 5 Tagen

Hi Ell

Thank you for your feedback. We're glad to hear delivery was fast and that you're enjoying our pizza prep dust, but we do need to clarify the point regarding proofing and our video guides.

The dough shown across our video tutorials is definitely not over-proofed. Over-proofed dough loses all its structural integrity, collapses completely, and turns out dull, flat, and dense when baked. What our videos show is live, high-hydration sourdough at full fermentation. High hydration dough naturally spreads and feels sticky straight from the bag—which is why our tutorials demonstrate using a dusting of flour and peel dust to shape and handle the dough ball cleanly, not kneading "a load more flour" back into the recipe.

When comparing live sourdough to other commercial brands, the difference lies in the ingredients. Mass-produced alternatives frequently rely on artificial stabilisers, emulsifiers, and instant baker's yeast to force a rigid, uniform shape that feels easier to handle straight away. We deliberately avoid commercial additives, opting for a 100% natural 36-hour slow fermentation that produces an open, airy crust and an authentic flavour.

While handling authentic high-hydration dough requires a slightly different touch than standard alternatives, following the shaping technique shown in our guides delivers the exact airy bake seen in our bakes.

Best regards,

Team GBOF

Edit: Ell, to overcome any potential concerns relating to "over-proofing" from the packet, we recommend reshaping it into a ball to tighten the gluten back up. If the Gluten is overproofed, it would not tighten and then relax under its normal timing; it would be floppy and gooey.

We absolutely do not treat our customers as useless, but it can require a bit of practice and patience.

Re our Romana dough. This is a new, currently limited edition dough ball and has a lot less hydration than Neapolitan dough. It will stretch thinner and have less of a base. If our response mentioned high hydration, it is because we expect that the majority of customers have purchased Neapolitan dough, and we apologise if that isn't the case for you.

Antwort von Great Balls Of Flour

Aktualisiert am 20. Aug. 2026

Hi Andrew

We are sorry to hear your first sourdough bake didn't meet expectations, but comparing live sourdough directly to standard or generic dough comes down to one key factor: sourdough takes considerably more time and warmth to wake up.

Generic, mass-produced doughs rely on heavy doses of commercial baker's yeast and artificial improvers designed to force a fast, aggressive rise regardless of room conditions. Our sourdough contains 100% natural, slow-fermenting cultures fed daily by our mother starter, "Bubbles," with zero commercial additives.

Because wild yeast and natural lactobacillus cultures move at their own natural pace, genuine sourdough balls take noticeably longer to expand, especially in a cooler kitchen. Depending on ambient room temperature, a sourdough ball often needs a significantly longer rest at room temp to relax the gluten, get that gentle fermentation lift, and develop its full flavour and airy crust.

Live sourdough isn't meant to blow up like an instant-yeast supermarket ball; it relies on patience and temperature to deliver that unmistakable open crumb and digestible crust. If you have any balls left, try giving them an extended rest in a slightly warmer spot before stretching—the depth of flavour and lightness in the final bake is well worth the extra wait.

Best regards,

Team GBOF

Antwort von Great Balls Of Flour

18. Aug. 2026

Hi Mark

Thank you for your feedback, and we're glad to hear that delivery was fast and the packaging hit the mark!

We're sorry to hear the bake didn't go as planned, but what you’re describing comes down to two very common handling factors with live dough: resting time and stretching thickness.

When dough keeps springing back and fighting you, it is simply telling you that the gluten is still too cold or tight. Live dough needs sufficient time to come fully up to room temperature and rest so the gluten network relaxes. Once it is properly relaxed, it stretches out effortlessly without snapping back.

If the dough shrinks back while stretching, it remains too thick across the base, which is what leads to those undercooked, doughy patches in the oven. Taking an extra 20–30 minutes to let the dough sit at room temperature, and pressing it out evenly from the centre out to the crust, allows the base to cook through completely and deliver a light, airy finish.

Working with our dough takes a tiny bit of practice to get the timing right, but once you give it that extra rest, the difference is night and day. We hope you give it another spin!

Best regards,

Team GBOF

Antwort von Great Balls Of Flour

Aktualisiert am 18. Aug. 2026

HI Chris

Thanks for your review. From our CRM system, we can see you contacted us once, asking for some advice, which was duly sent to you.

No further contact from you since then.

Best regards

Team GBOF

Antwort von Great Balls Of Flour

18. Aug. 2026

Hey Carl

We are sorry to hear you had a disappointing bake, but what you are describing is a classic sign of the dough being stretched while still too cold or before the gluten had enough time to properly relax.

Our dough is high hydration and 100% natural, with zero commercial emulsifiers, artificial improvers, or preservatives. Because it is a live product, if you try to stretch it straight out of the fridge—or after re-working it without giving it sufficient rest at room temperature—the gluten remains tight and cold. Stretching tight, cold dough causes it to tear and fight back, and firing it under those conditions results in a dense, flat, "biscuit-like" bake rather than a light, airy crust.

Handling live, high-hydration dough simply requires bringing it fully to room temperature and using a generous dusting of our prep dust rather than forcing a cold ball.

Tens of thousands of customers use our dough every week to produce exceptional, authentic pizza. While we respect our live dough may not suit everyone's routine, following the simple temperature and resting guidance makes all the difference.

Best regards,

Team GBOF

Antwort von Great Balls Of Flour

18. Aug. 2026

Hi Sam

We are sorry to hear you had such a frustrating experience, but immersing live dough in a bowl of water to speed up defrosting is completely against our recommended process and explains why the dough turned out this way.

Our user guides and videos outline the simple defrosting process: separating the portions you need, popping them into the fridge overnight or letting them thaw at room temperature, and allowing the gluten to relax naturally. Immersing bagged dough in water risks water seeping straight through any microscopic pinpricks or seams, completely drowning the hydration levels and leaving the dough an unworkable, soupy mess.

Dumping a "ton of raw flour" into the dough to dry it out fundamentally breaks the baker's percentages, hydration, and salt ratios of our 36-hour slow-ferment recipe. That extra unfermented flour—without proper autolyse, proofing, or fermentation—is what caused your final bakes to turn out solid, stodgy, and hard like cardboard.

Our dough balls are designed to make high-end pizza effortless without needing to knead, add flour, or re-test yeast. When the straightforward thawing and handling instructions are followed, they yield exceptional, airy crusts every time.

Best regards,

Team GBOF

Antwort von Great Balls Of Flour

20. Aug. 2026

Hello

Thank you for the kind words on the dough and products—we really appreciate your repeat custom over the past 10 orders.

We completely agree with you: having 5 or 6 late deliveries out of 10 is simply not good enough, and we share your frustration with DPD entirely. Courier delays on perishable goods are a huge headache, but to clarify on tracking: we can track shipments, but because live depot data sits across separate logistics systems, tracing an off-grid parcel is rarely instantaneous for our team.

One of our biggest bugbears is that once a parcel enters their local network, DPD often treats the recipient as the primary contact for delivery issues and blocks us from logging local investigations on our end. Because you have experienced repeated issues, we would strongly recommend raising a formal service complaint directly with DPD via their tracking app. It is also worth double-checking that all address details, postcodes, and delivery pin-drops on your account are 100% accurate, as recurring delays in a single area often stem from depot routing or address mismatches.

We pack and dispatch orders every morning to ensure they leave us in peak condition, and it is infuriating when courier mishandling lets down a loyal customer. If your current order remains missing, please contact our support team so we can arrange a proper resolution for you right away.

Best regards,

Team GBOF

Antwort von Great Balls Of Flour

14. Aug. 2026

Hi Jonathan

Thank you so much for the 5-star review!

Great service, fast delivery, and delicious pizza are the three things we work tirelessly to achieve every single day, so reading this means the world to the entire team.

Thanks for choosing us, and we look forward to sending your next batch of balls ❤️

Best regards,

Team GBOF

Antwort von Great Balls Of Flour

14. Aug. 2026

Hey Tom

Thank you so much for the 5-star review!

We have worked really hard behind the scenes to continually refine and improve our customer service, actively listening to all feedback—both good and bad—to sharpen how we respond and react as a business.

Our goal is always to deliver an experience that all our customers are genuinely happy with, so reading this means a huge amount to the entire team.

We hope the products you ordered were just as top quality and that you’re enjoying making some fantastic pizzas!

Kind regards,

Team GBOF

Antwort von Great Balls Of Flour

14. Aug. 2026

Hi Adam

Thank you so much for the 5-star review!

We’re really pleased to hear your order arrived quickly and that the packaging did its job keeping everything chilled during this heatwave.

We always listen closely to our customer feedback, and getting back to offering next working day delivery (Tuesday to Saturday for orders placed before midday) was a huge priority for us. Knowing that our hard work behind the scenes is delivering the speed and quality our customers expect means a lot to the entire team.

Enjoy your pizzas, and happy baking ❤️🔥🍕

Kind regards,

Team GBOF

Antwort von Great Balls Of Flour

14. Aug. 2026

Hey Carl

We are sorry to hear you had a frustrating cook, but what you’re describing comes down to the fundamental difference between real, live dough and mass-produced commercial alternatives.

Brands like Northern Dough use commercial emulsifiers, stabilisers, and additives. While those ingredients make dough behave uniformly and feel easy to handle straight away, we choose not to compromise on our ingredients. Our dough is 100% natural, slow-fermented, and crafted with high hydration. Because it is a live product with zero artificial dough conditioners, it requires different handling —a good dusting of flour, our pizza preparation dust, and allowing the gluten time to relax at room temperature so it doesn’t spring back or shrink.

When live dough turns out like a "biscuit" at high heat, it’s usually because the dough was worked while too cold or the gluten wasn't given sufficient resting time.

If you prefer the predictability of supermarket dough made with commercial additives, we completely respect that choice. But for those looking for genuine, clean sourdough with an authentic crust and deep flavour, the natural method will always win out once the handling is nailed.

Best regards,

Team GBOF