Topped pizza made from a perfect marriage of a leavened base made from a mixture of several flours and the Italian “Biga”, then crowned with a succulent topping whose ingredients have been carefully chosen.
How to use:
Preheat the oven, the upper part and the lower part, to 250°C. Place the pizza on the rack and position it in the center of the oven. Bake 10 or 12 minutes, depending on 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). Grilled mixed vegetables (square eggplant, sliced zucchini, yellow peppers and grilled red peppers)
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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