Bringing Italy home on your plate has never been so easy & delicious! With our pizza baking mix you can do it in no time! Holiday feeling par excellence!
palm oil free and handmade (stays fresh for a long time)
Ingredients 100% from Austria:
We only use ingredients that come from Austria. We make sure to use regional and sustainably grown products - of course only the flours from our Stöber mill. Of course, we also do without the use of genetic engineering, artificial flavors as well as colors and preservatives.
The pizza dough consists of the following ingredients:
- wheat flour
- dry yeast
1 baking mix gives 3 pizzas or approx.1000g of finished pastries
Net capacity 710 g
Average nutritional values ??for 100 g pastries:
Energy 1505 kJ / 359 kcal
Fat 5.0 g
- Of which saturated fatty acids 0.7 g
Carbohydrates 68 g
- thereof sugar 2.7 g
Dietary fiber 2.8 g
Protein 9.6 g
Salt 1.7 g
You can easily bake 3 pizzas:
Remove the sachet with the Italian spices and set aside. Open the freshness seal and put the contents in a large bowl.
Add 400 ml of cold water (see waterline) & 2 tablespoons of olive oil. Knead the dough by hand, food processor or Thermomix for approx. 7 minutes. The quick pizza dough: put the dough in a bowl, cover with cling film or a damp cloth and in a warm place (approx. 24 ° C) for 1 h - 3 let h rest.
The slow original Italian pizza dough: put the dough in a bowl, cover with cling film or a damp cloth and put in the fridge. Leave in the fridge overnight or up to 5 days. Before further processing, take the dough out of the refrigerator and let it rest in a warm place (approx. 24 ° C) for 1 h - 2 h.
Preheat the oven, if available, with the pizza stone, for top and bottom heat or pizza setting to 250 ° C or preheat the grill with the pizza stone to 350 ° C.
Now is the perfect time to prepare the pizza sauce. Simply mix the enclosed sachet with the pizza seasoning under the tomatoes. Likewise, the remaining ingredients such as the cheese will be ready!
Put flour on a clean work surface. Divide the room-warm pizza dough into three equal pieces, each into a ball. Turn the dough balls into flour and shape into pizzas on a floured surface. Do not use a rolling pin, but your hands. To do this, press the dough inside out. Be careful not to touch the edge. The goal is a flat dough that is thin in the middle and thick on the edge. Then the edge can bake softly in the oven.
Baking tray: Place the pizza dough on a baking tray lined with baking paper, first with the prepared pizza sauce and then top with the cheese and the desired topping.
Pizza stone: Top the pizza dough on the work surface (if there is no pizza scoop on baking paper) with the prepared pizza sauce and then with the cheese and the desired topping. Oven: baking sheet: bake pizza at 250 ° C for approx. 12 minutes until golden brown. Push only one baking sheet into the oven at a time.
Pizza stone: Dust the preheated pizza stone with flour, place the pizza in the middle using a pizza shovel (or baking paper) and bake at 250 ° C for approx. 10 minutes until golden brown.
Griller: Dust the preheated pizza stone with flour, place the pizza in the middle using a pizza shovel (or baking paper), close the grill lid and bake for approx. 4-5 minutes at 350 ° C until golden brown.