Everything is already mixed for you - flour, yeast, sourdough powder and Mediterranean salt.
You just add water.
PIZZA DOUGH DOESN'T HAVE TO BE DIFFICULT
HOW TO DO IT
1
ADD WATER
Everything else is already in the mix
2
KNEAD THE DOUGH
Knead the dough according to the detailed instructions on the back of the bag.
3
FERMENT 24 or 48 hours
Allow the dough time to develop flavor, texture, and airiness.
WHY OUR PIZZA FLOUR BLEND
We've made it complicated for you.
The right flour strength, yeast, sourdough powder and salt are already balanced in the mixture. You don't have to weigh additional ingredients or calculate the amount of yeast.
All you need is water, a little time and a hot oven.
The result?
A dough with good strength and elasticity, developed for long fermentation and an airy Neapolitan pizza.
SE HVOR ENKETL DET ER!
Har er vår korte video og lær hvor enkelt du kan lage pizzadeig hjemme selv med vår melblanding.
Vår napolitanske pizzamelblanding er registrert hos Ultraprosessertmat.no og klassifisert som NOVA 3 – bearbeidet mat, ikke ultraprosessert.
Vi bruker nøye utvalgte italienske meltyper, tørket surdeig, tørrgjær og havsalt. Du trenger bare å tilsette vann for å lage ekte napolitansk pizzadeig hjemme.
Our sales partners
WHERE TO BUY
www.pizzashop.no
Pizzashop.no delivers all over Norway.
Wood Oven Pizzeria
Storgata 1, Kongsberg
Coming soon.
Coming soon