Italfresco Pizzeria Doughballs
Product Information
Frozen Pizzeria dough balls made using 'La Napoletana' Molino Dallagiovanna flour, manufactured in the UK.
Meticulously crafted by skilled pizzeria chefs, these unique dough balls are made using the highest quality Pizza flour allowing you to elevate your pizza offering.
Suitable for restaurants and pizzerias looking to create an authentic Pizza in a wood fired, gas or electric pizza oven.
Recommended Usage
Place doughballs in a suitable tray with a lid or cover and defrost in a chiller for a minimum of 12 hours. Keep at least 5 cm between dough balls.
Depending on the desired result, after 12-48 hours, remove the tray from the chiller, keep them covered and leave for 1-4 hours, depending on room temperature.
After the desired proofing time, the dough balls are ready to use. Carefully remove from tray using a well-floured dough spatula. Coat the dough ball in flour and stretch or roll. The doughball is now ready to be topped and baked directly in a pizza oven or can be placed on a pizza tray.
| Per 100g | |
|---|---|
| Energy KJ | 887.0 |
| Energy kcal | 209.0 |
| Fat (g) | 0.5 |
| of which saturates (g) | <0.1 |
| Carbohydrates (g) | 42.4 |
| of which sugars (g) | 1.3 |
| Fibre (g) | 2.1 |
| Protein (g) | 7.7 |
| Salt (g) | 1.0 |
Fortified WHEAT Flour [WHEAT Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Water, Yeast, Salt, Emulsifier (Mono- And Diacetyltartaric Acid Esters Of Mono- And Diglycerides Of Fatty Acids), Flour Treatment Agent (Ascorbic Acid), Enzyme (WHEAT)
May Contain: Mustard, Lupins, Soya
Product Information
Frozen Pizzeria dough balls made using 'La Napoletana' Molino Dallagiovanna flour, manufactured in the UK.
Meticulously crafted by skilled pizzeria chefs, these unique dough balls are made using the highest quality Pizza flour allowing you to elevate your pizza offering.
Suitable for restaurants and pizzerias looking to create an authentic Pizza in a wood fired, gas or electric pizza oven.
Recommended Usage
Place doughballs in a suitable tray with a lid or cover and defrost in a chiller for a minimum of 12 hours. Keep at least 5 cm between dough balls.
Depending on the desired result, after 12-48 hours, remove the tray from the chiller, keep them covered and leave for 1-4 hours, depending on room temperature.
After the desired proofing time, the dough balls are ready to use. Carefully remove from tray using a well-floured dough spatula. Coat the dough ball in flour and stretch or roll. The doughball is now ready to be topped and baked directly in a pizza oven or can be placed on a pizza tray.
| Per 100g | |
|---|---|
| Energy KJ | 887.0 |
| Energy kcal | 209.0 |
| Fat (g) | 0.5 |
| of which saturates (g) | <0.1 |
| Carbohydrates (g) | 42.4 |
| of which sugars (g) | 1.3 |
| Fibre (g) | 2.1 |
| Protein (g) | 7.7 |
| Salt (g) | 1.0 |
Fortified WHEAT Flour [WHEAT Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Water, Yeast, Salt, Emulsifier (Mono- And Diacetyltartaric Acid Esters Of Mono- And Diglycerides Of Fatty Acids), Flour Treatment Agent (Ascorbic Acid), Enzyme (WHEAT)
May Contain: Mustard, Lupins, Soya
