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  4. Base Pizza Romana
Base Pizza Romana

Base Pizza Romana

Category: Delicatessen•Sold by: FoodExplore•Shipped by: FoodExplore

Roberto is an experienced pizzaiolo who founded a workshop to offer the possibility of making authentic Italian pizza at home. He created a pre-cooked pizza base with a blend of special flours, without preservatives or additives. The dough is packaged with a special machine that allows preservation for up to 20 days through hermetic sealing with inert gases. The result is a fresh pizza dough, soft like the original, ready to be topped as desired. A classic topping with buffalo mozzarella, extra virgin olive oil, and tomato puree is recommended. To accompany, we suggest Franciacorta Extra Brut or a light craft beer. The pizza base can be stored for at least 20 days in its protected environment; once opened, it should be topped and consumed. The preparation starts with a mixture of flours, EVO oil, salt, and brewer's yeast. The dough rests in the dark for about 24 hours, then is re-kneaded, cut into dough balls, stretched, rolled out, and pre-cooked. Once cooled, the base is packaged with a machine that creates a protected atmosphere using carbon dioxide and nitrogen.

£ 3.53

Price VAT included

Terms of Sale:

Returnable within 14 days of receipt.

The item can be returned in its original condition within 14 days of receipt for a full refund. Click here to view the full return policy.

Description

Roberto is an experienced pizzaiolo who founded a workshop to offer the possibility of making authentic Italian pizza at home. He created a pre-cooked pizza base with a blend of special flours, without preservatives or additives. The dough is packaged with a special machine that allows preservation for up to 20 days through hermetic sealing with inert gases. The result is a fresh pizza dough, soft like the original, ready to be topped as desired. A classic topping with buffalo mozzarella, extra virgin olive oil, and tomato puree is recommended. To accompany, we suggest Franciacorta Extra Brut or a light craft beer. The pizza base can be stored for at least 20 days in its protected environment; once opened, it should be topped and consumed. The preparation starts with a mixture of flours, EVO oil, salt, and brewer's yeast. The dough rests in the dark for about 24 hours, then is re-kneaded, cut into dough balls, stretched, rolled out, and pre-cooked. Once cooled, the base is packaged with a machine that creates a protected atmosphere using carbon dioxide and nitrogen.

Ingredients

Soft wheat flour "0" natural yeast from soft wheat flour "0", flour treatment agents: E300 Ascorbic acid amylase, oat flake flour, rye flake flour, spelt flake flour, barley flake flour, soft wheat bran, whole buckwheat flour, soft wheat germ, water, extra virgin olive oil, salt, freeze-dried brewer's yeast
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