Dr. Oetker Pizzaiolo Kit Wheat Flour 700 g

Dr. Oetker

Crust mix: enriched wheat flour (wheat, barley), modified palm oil, glucono-delta-lactone, dextrose, salt, baking soda, yeast, soya oil, skim milk powder. Pizza sauce: tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), water, tomato paste, soya oil, sugar, salt, modified corn starch, garlic powder, onion powder, spices, herbs, xanthan gum, citric acid, potassium sorbate, sodium benzoate. CONTAINS: WHEAT, BARLEY, MILK

Preparation Makes 2 12" pizzas Preparation time: 20 mins - bake time: 15-18 mins (1 pizza) You will need250ml (1 cup) of warm water (not hot) + flour (for dusting) + 5ml (1 tsp) of olive oil + two greased pizza pans (12") or one large greased baking sheet Pre-heat oven to 425°F1 In a bowl, mix contents of pouch with warm water.Keep mixing until dough appears well blended. 2 Knead the dough into a smooth ball. (2-3mins) Cover bowl and let it rest for at least 15 mins. DO NOT EAT RAW DOUGH. 3 Divide the dough depending on the size and type of crust you want. Sprinkle flour on the table before flattening the dough. Roll or shape to the desired thickness and place onto greased pan. Use oil to help shape dough when making a thicker crust. Note: freeze the unused portion of the dough for further use and store any unopened pizza sauce at room temperature. 4 Spread the pizza sauce with a spoon (1 pouch for a 12" pizza) and top with 4your choice of toppings. 5 Bake each pizza on the second rack from the bottom for 15-18 min. Or until crust is golden. We recommend to bake one pizza at a time. For a large pizza using all the dough, bake for 17- 20 mins or until crust is golden. CAUTION: LET IT COOL DOWN FOR 3 MINS. BEFORE SERVING. INDIVIDUAL OVEN COOKING TIMES VARY.

per 58 g

Calories 160	% Daily Value
Fat 3 g
Saturated 1 g	5 %
+ Trans
Polyunsaturated
Omega6
Omega3
Monounsaturated
Carbohydrate 28 g
Fibre 1 g	4 %
Sugars 2 g	2 %
SugarAlcohols
Protein 4 g
Cholesterol
Sodium 320 mg	14 %
Potassium 150 mg	4 %
Calcium
Iron

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