Base for peel pizza with 100% Italian Flour – type “1”
From Molino Spadoni’s finest flour selection comes our Base for Peel Pizza made with 100% Italian stone-ground type 1 flour. The dough is made with biga (pre-fermented dough) and sourdough starter, and left to rise for 24 hours.
This process offers advantages that really make a difference:
- LIGHTER DOUGH
- MORE INTENSE TASTE AND AROMA
- STRUCTURE WITH WELL-DEVELOPED CELL STRUCTURE
With a rectangular shape, stretched and topped traditionally by hand, it has a crispy crust and a soft, airy core. Ideal to use both as a pizza base with any kind of topping and as a focaccia, with extra-virgin olive oil and coarse salt. A fragrant product to be topped and baked.
BIGA: this is a pre-dough made by mixing flour and fresh yeast, requiring long fermentation times.
SOURDOUGH STARTER: Our natural yeast, refreshed every day, has been preserved through the years at our production facility.
WARNING! The practical packaging is NOT TO BE PUT IN THE OVEN, but can be used as a tray to serve the product once it is cooked.
Defrost the product for a few minutes at room temperature; preheat the oven to 220°C. To create a pizza: top as desired with tomato, mozzarella, a little salt, and any other ingredients, and bake. To create a focaccia: energetically mix 4 tablespoons of extra-virgin olive oil with 1 tablespoon of water, coarse salt and rosemary, if desired; pour the seasoning evenly over the top of the base and bake. For both methods, cook the product at 220°C for 6-7 minutes. Cooking times may vary depending on the oven used.
Stone-ground soft WHEAT flour – type “1” 32%, water, soft WHEAT flour – type “0” , sourdough starter 5.3% (soft WHEAT flour, water), extra-virgin olive oil 2.4%, salt, fresh yeast.
May contain MILK, SOYBEANS, SESAME, MUSTARD, LUPIN.