Stuffed pizza made from a perfect pairing of a yeast base made from a mixture of several flours and the Italian “Biga”, then crowned with a succulent filling whose ingredients have been carefully selected.
How to use:
Preheat oven, top and bottom, to 250°C. Place the pizza on the rack and place it in the center of the oven. Bake 10 or 12 minutes, according to preference. For more even cooking, turn the pizza about 180º halfway through cooking.
Mixture of flours (soft WHEAT flour type 00, dry WHEAT sourdough, acerola juice powder (acerola, maltodextrin), enzymes), water, salt, yeast, corn flour.
Topping (36.25%) Cheese (pasteurized whole cow’s MILK, rennet and lactic ferments), dried tomato (tomato, sunflower oil, extra virgin olive oil, wine vinegar, salt, spices: garlic and oregano) and oregano.
Tomato sauce (12.75%) Tomato puree (Tomato, salt and acidulant: citric acid (E-330)), water, refined sunflower oil, oregano, black pepper.
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