Margherita Peel Pizza with 100% Italian type “1” flour
From Molino Spadoni’s finest flour selection comes our Margherita 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. With a crispy crust and a soft, airy core, our Margherita Peel Pizza with 100% Italian type 1 flour is enhanced by its select toppings: mozzarella from our own production made with high-quality Italian lactose-free milk, tomato, extra-virgin olive oil and fresh basil leaves. A fragrant product that takes only a few minutes to heat.
BIGA: The pre-dough is made by mixing flour and fresh yeast, and requires 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, and bake at 220°C for 6-7 minutes, or until the mozzarella has melted. Cooking times may vary depending on the oven used.
Lactose-free mozzarella* 21% (lactose-free MILK, salt, lactic cultures, vegetable rennet), stone-ground soft WHEAT flour – type “1” 19%, tomato sauce (tomato puree 18% (tomato, salt, acidity regulator: citric acid), water, extra-virgin olive oil, salt), water, soft WHEAT flour – type “0”, sourdough starter 3.5% (soft WHEAT flour, water), extra-virgin olive oil 1.4%, salt, fresh yeast, basil 0.2%.
May contain SOYBEANS, SESAME, MUSTARD, LUPIN.
*Contains glucose and galactose as a consequence of lactose being broken down. Lactose < 0.1 g / 100 g.