Italian Pizza Dough
FLOUR TYPE 1
The flour we use is obtained from the variety Triticum Aestivum Vulgare, through granitic stone grinding process at low impact on grains. The slow grinding process at low temperatures, retains all the grain’s organoleptic qualities, ensuring all its fragrance, the intense taste and the high protein value.
SOY
Rich of plant proteins and poor in starch, the soy makes the dough lighter and more digestible. Moreover, it improves the crumb’s structure and softness, prolonging the product shelf life.
The soy is gluten free, rich of vitamins (E,K,B,PP), mineral salts, calcium, iron and magnesium.
EXTRA VIRGIN OLIVE OIL
We cannot overlook an important ingredient like Extra Virgin olive oil. In order to obtain the best, we choose a DOP oil from Chiaramonte Gulfi, small village of Sicily in Ragusa province, homeland of the best and most awarded olive oils in the world.
NATURAL SOURDOUGH
We use only natural sourdough to ensure:
high digestibility, taste, fragrance, softness, sponginess, shelf life
CEREALS
In our Italian dough balls we included also a rich selection of cereals as:
Soft wheat type 0, Barley flour, Oat flour, Wholemeal spelt flour, Rye flour, Corn, Malted wheat.
The addition of cereals, high in fibers, makes our dough ball very healthy.
WATER
We use only water with a neutral Ph, in order to favor excellent maturation and rising.
TRAPANI SALT
Only the best also for this ingredient: our dough balls contain only the renowned salt from Sicily
DIRECTIONS FOR USE:
Store the Dough Balls at -18°C. Defrost at +3°C/+4°C in a chiller, 8 hours before usage. After defrosting process the product is immediately ready to use, as the product has already leavened for 12 hours and matured for further 48 hours. Once defrosted, the dough dough ball must be used within 48 hours.
