Pizza Bases 0,25 kg

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HOW TO USE: The pre-cooked pizza base will arrive in your home in a protected atmosphere; once opened put in on your grill oven and season it as you like. Remember that, with this base, all the ingredients you will use need to be in small quantity, for example only 70 grams of mozzarella, 3 table spoon of tomato sauce are enough. Roberto believes that using too much seasoning can cover the authentic taste of the base, made with a mix of special flours. Please note, the tomato sauce needs to be spread in drops on the base and the mozzarella needs to be shredded with your fingers. Once you have finished seasoning it, put the pizza in the pre-heated oven at 250° on the grill (not on a tray) and cooked for about 5/7 minutes. For more information.

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ingredients

0' bread wheat flour, natural yeast of '0' bread wheat flour, flour treatment agents: E300 ascorbic acid, oat flakes flour, rye flakes flour, spelt flakes flour, barley flakes flour, bread wheat bran, wholemeal buckwheat flour, bread wheat germ, water, extra virgin olive oil, salt, lyophilized brewer's yeast

Size

250 g

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Shipping -50%

Shipping costs 50% discount for orders from 139€

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Fresh products

The products are packaged in the way that their freshness is preserved

Pizza Bases 0,25 kg

Buy Online Pizza bases Romana Fata Morgana Lab

Roberto is a skilled pizzaiolo and for many years he has made great pizza's in the ovens of his own pizzeria's. Today Roberto founded a laboratory where, together with other partners, he studied a different and innovative way to offer everyone the chance to make their own real Italian pizza. So Roberto created a pre-cooked base with a mix of special flours, with no additives or preservatives. The dough is packed with a special machine that allows the product to last 20 days after its production, thanks to the hermetic seal with inert gas. The resulting product is a dough for fresh pizza, that only has to be seasoned as you like, soft like the authentic pizza. Try it to believe!!

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ingredients	0' bread wheat flour, natural yeast of '0' bread wheat flour, flour treatment agents: E300 ascorbic acid, oat flakes flour, rye flakes flour, spelt flakes flour, barley flakes flour, bread wheat bran, wholemeal buckwheat flour, bread wheat germ, water, extra virgin olive oil, salt, lyophilized brewer's yeast
How it's made	The first step to make the pizza is making the dough. Roberto uses simple ingredients: a mix of special flours studied by Roberto himself, olive oil, salt, brewer's yeast. The dough rests in the dark for about 24 hours, and after this period of time the dough is not ready yet but it is kneaded again, cut in small balls of a certain weight, rolled out and pre-cooked. Once it is cooled down, the pizza base is packed using the innovative machine that works in a protected and inoxidizable atmosphere thanks to the use of carbon dioxide and nitrogen.
Storage	20 days in its protected environment, once opened, season and consume.
Size	250 g

Combinations

We suggest to taste with a traditional seasoning with buffalo mozzarella, extra virgin olive oil and tomato sauce. Pair it with a glass of Franciacorta Saten.

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