Pizza Bases Italian Wood Fired
Supplied part-baked, frozen and ready sauced.
Italian wood fired base with tomato sauce 23cm x 12 and 29cm x 16
Coeliac - No
Lactose intolerant - Yes
Vegan - Yes
Vegetarian - Yes
Storage
All Pizza Bases should be stored in a freezer at –18°C, until required.
Defrost
- For best results remove pizza bases from the outer case, but keep in the food grade liner, and defrost in a refrigerator overnight
- Alternatively, to defrost for use straight away, remove the pizza bases from the box and allow to defrost at room temperature for between 20-60 minutes, depending on the thickness of base
- Unused pizza bases can be kept in a refrigerator, in the food grade bag, for up to 3 days, do not refreeze
Preparation
- Remove all packaging and place the Wood Fired Pizza Base on a tray or pizza screen
- As the base is already sauced, simply sprinkle with a little grated cheese, then the topping of your choice (place cooked toppings on first, and any raw toppings on last to ensure they are perfectly cooked). Finally top with more grated cheese
- Sprinkle with a little grated cheese, then the topping of your choice (place cooked toppings on first, and any raw toppings on last to ensure they are perfectly cooked). Finally top with more grated cheese
Cooking
- Italian Wood Fired Pizza Bases should be placed in a pre-heated oven at 190°-200°C for just 4-6 minutes, although cooking times may vary, depending on your oven
- For food safety, a core temperature of 75°C or above must be achieved for a minimum of 30 seconds
NB Whilst we do not recommend storing in ambient conditions, if kept covered, pizza bases can be stored in a cool place and used within 3 days.
Italian Wood Fired Pizza Bases – Made the Neapolitan way and ready topped with tomato sauce.
The secret behind the unquestionably superior taste of a wood-fired pizza is in the base. Our Authentic Italian Wood Fired Pizza Bases are of the very highest quality, and will appeal to the discerning “foodie” seeking a REAL Pizza.
The bases are made using 24 hour fermented dough, to allow the flavour to develop fully. They are then hand shaped and part-baked in a wood-burning oven before being cooled, topped with sauce and quickly frozen to lock in the flavours. The end result is a thin, crispy, light base with a traditional, thicker-edged crust and an authentic, Italian flavour.
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